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Jun 15, 2007 09:56 AM

Dong Ting Spring -- Finally a Serious Hunan Restaurant in LV

Two friends and I went to Banana Leaf, the Malaysian restaurant on Schiff (behind the Chinatown Mall at Spring Mountain) and found, much to our dismay, that Banana Leaf had folded, despite the huge sign over the doorway. That's the bad news.

The good news is that it was replaced by Dong Ting Spring. A couple days later, Max Jacobson wrote a rave in Taste:

I only had a chance to eat one authentic Hunan dish, the fish head casserole, which was terrific, and we had a noodle dish that I liked a lot (forgotten its name but I think it had "special" in the name). Can't wait to go back and try some of the Hunan specialties that Jacobson recommends.

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  1. An update for the hounds: three of us ate a delicious lunch there the other day. The Banana Leaf sign is still up. Its hard to find; Schiff looks more like a driveway than a street...look for the street sign on Valley View.

    Anyway, we tried the salt and pepper shrimp, a duck dish, lamb with cumin, some braised cabbage with peppers, and a "steamed egg" dish that was really more like a custard than anything else. Language is a bit of a barrier there, so we just pointed and hoped. And did pretty well. I loved the cabbage: in fact, it was the dish I've been dreaming of for years: the braised cabbage and peppers in a spicy sauce that is somewhat like that of a spicy twice-cooked pork (I've always wanted to ask a chinese restaurant to serve me twice-cooked pork, spicy, but hold the pork. This dish came close.....). The lamb with cumin was also very good; reminded me a bit of a birria. And the shrimp were tasty and fresh. I'm putting the place in my permanent lunch rotation.