Time Out honour us in their 100 Best Restaurants

Red Lantern crispy soft-shell carb

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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LHK Dragon Boat FestivalBing and Lee presenting Hutong anniversary cupIMG-20150628-WA0002

Congratulations to the Hutong Anniversary Cup winners!

We had a wonderful afternoon on Sunday 28th June at London Regatta Centre, for the 2015 London Hong Kong Dragon Boat Festival. Not only were we there to enjoy the many races taking place (which are the traditional commemoration of the death of China’s revered patriot poet Qu Yuan in 278BC) but also to present the Hutong Anniversary Cup, for the second year running.

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Presenting our new set lunch menu

Vegetable and bamboo pith dumplings

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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London Hong Kong Dragon Boat Festival this weekend

Hutong Dragon Boat

Today, 26th June, is the second anniversary of our opening and we are celebrating by once again sponsoring a cup at the annual London Hong Kong Dragon Boat Festival, taking place this Sunday 28th June at the London Regatta Centre.

Forty rowing clubs, corporate and amateur teams will battle it out over the course of the day to win one of four cups, among them the Hutong Anniversary cup which is presented to the team which records the quickest time over the course of the day.

The Dragon Boat racing celebrates the annual Dragon Boat Festival or ‘Double Fifth’, and is a fun filled day for all to experience Chinese culture. The event is free and suitable for all the family so do come along and join us to cheer the teams on. Our general manager Simon, restaurant manager Lee and chef Bing will all be attending to present the cup so do be sure to say ni hao!

Our Double Fifth taste adventure continues

Hutong Monkfish fillet in sour broth

The Double Fifth menu, which will be available from next Monday 15th June, explores the five tastes over five courses. One of the most intriguing dishes will be this one, representing sour – Monkfish fillet in sour broth.
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The ‘Double Fifth’ taste journey begins…

Hutong Shrimp-stuffed bitter melon
 
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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Celebrating Double Fifth: five dishes, five tastes

Hutong Monkfish fillet in sour broth

Saturday 20th June is the fifth day of the fifth lunar month or ‘Double Fifth’, a very special date in the Chinese calendar. The Double Fifth is the day of the traditional Dragon Boat Festival, an ancient tradition dating back to the death of China’s revered patriot poet Qu Yuan on that day in 278BC. In despair at hearing of the capture of his beloved country’s capital, Yuan committed ritual suicide by wading into the Miluo river.
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The story of our Wishing Tree

Our beautiful wishing tree

A beautiful Wishing Tree, every branch perpetually hung with lucky red wishing cards, is a striking feature of Hutong in both London and Hong Kong. Far more than being purely ornamental, the trees are in fact an homage to the famous Lam Tsuen Wishing Trees in Hong Kong.
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Delicious deep-fried deboned turbot

Deep-fried deboned turbot

Last week we introduced one of chef Bing‘s striking new centrepiece dishes, his decadent Kung Po lobster. This week we present another, his delicious Deep-fried deboned turbot with citrus dressing.
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Kung Po-style lobster – a classic dish revived

Kung Po-style whole lobster

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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