Tong Lai Shun's Beijing cuisine is considerable a local and rustic one. Homemade noodles and Dumpling are their signature dishes. So why would I stop myself from ordering this delectable steamed Dumpling. The skin is very thin, yet chewy. Stuffing inside, made from minced pork and green leek was very juicy.
Another 'a-must-to-order', their tasty homemade Noodles. This is called Zhajiangmian. Hot noodles topped with ground pork stir-fried with soybean paste. Accompanied with thinly sliced cucumber. Chewy noodles was a good combination to salty and savoury soybean paste.
This one is called Chinjao Rosu, Green bell pepper stir-sried with beef. The beef was tender, even though I wish it could let the flavor of beef shine through a bit more. The beef was thinly sliced, almost too thin, that the true flavor was overwhelmed by seasoning.
Shirmp balls with Tofu. Shirmp balls have balanced flavor that goes well with Tofu, Vegetable and mild flavor sticky sauce. Although the shirmpball could have use a bit of firmness.
A very 'playful' dessert they have got here, Caramelized Apple. The caramel sauce was heated sugar in some kind of fat (Probably lard). This was served hot, too hot that the sauce kept bubbling for few minutes after the plate landed on our table.
The waitress showed us how to eat this without getting our tongue burnt. She brought us a big bowl of iced water, dipped the caramelized apple in to iced water so that the caramel sauce hold its shape. The sauce became a crispy toffee coating on the apple. This is a kind of basic molecular gastronomy, I must say.
This is how the caramelized apple look like after being dipped into iced water. A truly enjoyable dessert indeed.
Ton Lai Shun
2/52 Sukhimvit 41 Wattana Bangkok
11:30-14:00 / 17:00 - 22:30
02-259-0765
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