Renowned for its famous hot pot with mutton, Dong Lai Shun at The Royal Garden in Tsim Sha Tsui East has been recently awarded Four Stars by the respected Forbes Travel Guide, a fitting testament to the restaurant's strong commitment to providing the most luxurious dining experiences to discriminating gourmands. This award also coincides with Dong Lai Shun's launch of its 'Bamboo Shoots Selection'. Reserved exclusively for the SHKP Club members, the Head Chef, Sze Chiu Kwan demonstrates how to prepare New Zealand Scampi cooked with spring bamboo shoots, a dish that highlights the crisp and fresh mouth-feel that is unique to bamboo shoots harvested in the springtime.
SHKP Club member can enjoy a 15% off discount from the à la carte menu of Dong Lai Shun on designated dates. Click here for terms and conditions.
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Ingredients (serves two) |
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| Spring bamboo shoots | two |
| New Zealand scampi | 2 pieces |
| Broth | |
| Chicken thigh meat | 150g |
| Chicken feet | 150g |
| Fresh conch meat | 80g |
| Carrots | 40g |
| Conpoy | 40g |
| Water | 5L |
| Chicken powder | as appropriate |
| Salt | as appropriate |
| Garnishes: Fried carrot strips, green asparagus, sugar-snap pea, salmon roe and edible flowers | |
Demonstration
Preparation
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Place cleaned chicken thigh meat, chicken feet, fresh conch meat, and conpoy into a pan of water. Add a pinch of chicken powder and salt as seasoning, cook over medium heat for about 5.5 hours, and then add carrots. Switch to low heat and cook for about 30 minutes.
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Scoop out the carrots, adjust to high heat and cook until about 250 ml of soup remains.
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Pour soup and carrots into a blender and mix at high speed. Strain through a sieve. Put the broth to the side for later use.
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Clean the spring bamboo shoots with water, peel off the skin, and remove the heads and tails with a knife. Then place the shoots in water, add a little salt, and cook on a low heat for about 30 minutes.
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Scoop out the bamboo shoots and rinse with cold water. Slice each shoot diagonally into about 10 pieces and put to the side.
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Cut a few carrots into strips, place in a wok with oil, and fry for about 20 minutes at low heat. Scoop out and put them to the side.
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After cleaning the scampi with water, remove the head and tail and put to the side.
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Remove the scampi shell and intestines, and then place the knife gently on the abdomen and slice the scampi into two.
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Place the scampi head and tail, bamboo slices, and broth in a pan. Simmer for about 10 minutes, then add the scampi meat and cook for about one minute. The ingredients are now ready for arrangement on a platter.
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Thoroughly rinse the green asparagus and sugar-snap peas and then blanch in boiling water. Scoop out the pods, extract the peas and place them on the diagonal slices of bamboo for decorative effect. Then place a piece of green asparagus, a dollop of salmon roe and edible flowers at the side of the platter as an embellishment.
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Pour broth over the scampi meat and bamboo slices, place the fried carrot strips atop the scampi, and the dish is ready-to-serve.
Dong Lai Shun
Address: Basement 2, The Royal Garden, 69 Mody Road, Tsim Sha Tsui East, Kowoon (MTR East Tsim Sha Tsui Station Exit P2)
Enquiries or reservations: (852) 2733 2020；rgdls@rghk.com.hk
