Sichuan | Hutong

Recipe: Wilted spinach with Sichuan ginger sauce

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 +

Delights of our Mid-Autumn Festival menu revealed…

Our special menu celebrating Mid-Autumn Festival will be available at dinner from next Monday 7th September and we are excited to bring you details of the delights we have in store!
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Discover guaiwei, Sichuan’s ‘exotic taste’

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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Presenting our new set lunch menu

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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Kung Po-style lobster – a classic dish revived

A dish sure to become as talked about as our famous Roasted Peking duck and signature Red Lantern soft-shell crab is chef Bing Luo‘s spectacular new Kung Po-style whole lobster with Sichuan pepper, diced onion and cashew nuts. A classic of Sichuanese cuisine, Kung Po is more usually made with chicken or sometimes with prawns – a dish also available on our a la carte menu – but it is rare indeed for it be made with lobster.
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Meet The Team – our new chef, Bing Luo

We are delighted to introduce a new head chef at Hutong, Bing Luo, who joined the team in January. Chef Bing will head up the kitchen ensuring that our existing menu continues to be delivered to the highest standards, as well as introducing new dishes in his own particular style to delight our guests.

At a tasting of some of Bing’s delicious new dishes, which we will bring you more news of soon, we caught with our new chef to ask him a few questions.
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Enjoy a Reunion Dinner this Chinese New Year

The Reunion Dinner is a meal traditionally enjoyed by families – as many generations as are able to gather, often travelling from afar and even from overseas for the occasion – on the eve of Chinese New Year. A generous feast with a whole fish centrepiece - symbolising togetherness – it is believed to bring luck for the year ahead.

On Wednesday 18th February – Chinese New Year’s Eve – we will be serving a special Reunion Dinner menu alongside the main a la carte to enable families, friends and groups of colleagues to enjoy this wonderful tradition for themselves.
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Chefs share their chilli expertise

Our Chilli Connoisseur Menu, available throughout November, has been proving extremely popular both with guests familiar with our northern Chinese cuisine and those intrigued enough by the menu to try it!

One wonderful effect of the menu has been to encourage guests to ask our team questions about the many varieties of chilli, how they are used in Chinese food and some of the myths and misconceptions around them. We thought it would be interesting to share some of the questions and answers here.
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New ‘Chilli Connoisseur’ Menu

On Monday 3rd November we are introducing a new Chilli Connoisseur menu, designed to delight diners who appreciate the varied, complex and nuanced use of chilli in northern Chinese cuisine. Each dish of the five-course menu features different varieties and preparations of chilli, showcasing the different styles and levels of heat given by fresh, dried and powdered chillis as well as chilli oils and pastes.
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Mid-Autumn Festival menu drinks pairing

To accompany our Mid-Autumn Festival Menu, our bar team and sommeliers have worked together to create an optional drinks pairing, showcasing Chinese wines and spirits and taking the moon as its inspiration.
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