The dim sum story
Dim sum is an important part of our menu at Hutong, in particular for our lunch service. Dim sum is a traditional Chinese cuisine that originated in Southern China but each region now has its own distinct array of dim sum.
Dim sum is an important part of our menu at Hutong, in particular for our lunch service. Dim sum is a traditional Chinese cuisine that originated in Southern China but each region now has its own distinct array of dim sum.
We have a new dish on our a la carte menu – a poached monkfish and lamb broth. This dish takes on an unusual property of being both warming and ‘fresh’, with clean flavours and a rich depth, it is finished with goji berries to give a zest to the dish. The lamb enriches the broth without overpowering the fish, and that monkfish is particularly good to use as the texture and flavour stand up to lamb.
Although of course the best way to enjoy our cuisine is by joining us for lunch or dinner in the restaurant, we know that sometimes guests like to try replicating our recipes at home. Many of the techniques used in our Sichuanese and northern Chinese dishes are very specialised, but some are less complicated and to that end chef Bing Luo has kindly shared this recipe for one of our most popular appetisers, Wilted spinach with Sichuan ginger sauce and toasted sesame.
To make the dish at home you will need:
500g Spinach
10ml light soy sauce
5ml sesame oil
3g salt
10ml Chinese black vinegar (available from Chinese supermarkets and some supermarket speciality aisles)
5g sugar
10g fresh ginger blended with water
20ml water
20g fresh ginger, thinly-shredded then deep-fried until golden
5g sesame seeds
Then follow these simple steps: Read more +
Since introducing our new set lunch menu, one dish has been causing particular interest – the Guaiwei prawn and cuttlefish in pickled chilli sauce. Exhilaratingly spicy but at the same time rich and sweet, the dish offers diners a rare opportunity to experience guaiwei – the so-called ‘exotic taste’ prized in Sichuan cuisine but virtually unknown outside of it.
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We were delighted to learn this week that we had been included in Time Out magazine’s list of The 100 Best Restaurants In London! With so many wonderful restaurants in the capital, to be chosen as one of the best by London’s definitive guide is truly an honour.
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To give our guests even greater choice at lunchtimes, we are delighted to introduce a new set lunch menu featuring a total of eight different dishes – three of them completely new and exclusive to this menu – over four courses.
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With the Double Fifth festival only a few weeks away, we are excited to start sharing with you the dishes which will form our special menu – five courses each exploring one of the five tastes.
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