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 took a few moments to catch up with Head Sommelier Francisco Nevot on why he loves working in hospitality and his wine tips for all our guests in Hutong.
What inspired you to work in the industry?
It’s always been in my family. My aunt had a hotel in Spain where I grew up which had a lovely restaurant. I helped out when I was younger and worked there in the summers when I was at university.
How did you become a sommelier?
I started my career as a commis waiter at Galvin. I met a Spanish sommelier there who introduced me to the world of wine. He spent a lot of time with me, teaching me and letting me taste a lot of new wines I was not familiar with. I decided I wanted to be a sommelier and studied for my WSET courses. When I qualified I moved to Bluebird as a commis sommelier, I got promoted to sommelier quite quickly and really enjoyed my time there. I really developed when I worked at China Tang, there was an amazing sommelier team and my passion for wine just grew. Read more +
As Mid-Autumn Festival, which falls this Sunday 27th September, approaches, we were honoured to see our special celebration menu and Chinese drinks pairing reviewed in the warmest possible terms by prestigious cultural title The Glass Magazine.
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To complement the complex and varied flavours of the Mid-Autumn Festival menu, our sommeliers and bar team have put together an optional drinks pairing highlighting Chinese wines and spirits.
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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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Mid-Autumn Festival, which falls this year on 27th September, celebrates the tale of Hou Yi, the archer, and his wife Chang’e. Legend has it that in Hou Yi’s time there were ten suns in the sky, the heat of which scorched the earth and burnt plants causing people great hardship. Hou Yi shot down nine of the ten suns, leaving only one for light, and the people were very grateful.
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Mid-Autumn Festival is one of the most important Chinese festivals, falling on the fifteenth day of the eighth month in the lunar calendar during a full moon. Celebrating the legend of Chang’e, the moon goddess, and Houyi, the archer and falling this year on Sunday 27th September, Mid-Autumn Festival is a time for gathering, thanksgiving and praying.
To mark the festival, throughout the month of September a special celebration menu created by head chef Bing Luo will be available every day at dinner. Designed for sharing in the spirit of the festival, the menu starts with two cold appetisers, Braised cuttlefish salad with Sichuan pepper and Wilted spinach with ginger sauce and toasted sesame, pictured here.
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Delicious, delicate dim sum – steamed, baked or fried savoury dumplings – are traditionally enjoyed at lunchtime and as you would expect, we of course offer a superb complete dim sum menu daily from 12-3 in addition to our a la carte as well as including dim sum in our new set lunch menu. Specialities such as our baked Wagyu puffs, Shanghai-style xiao long bao or Ginger and spring onion lobster buns are perfect as a starter or enjoyed as a meal in themself.
But such is the popularity of our dim sum that we make sure that a selection of the most popular varieties is available at other times too. On the a la carte menu there is our ever-in-demand dim sum platter, two each of four different dim sum including Rosé Champagne shrimp, Vegentable and bamboo pith, Crystal crab meat and Scallop and pumpkin.
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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 recently introduced three of the intriguing cocktails now being served in the Shanghai Bar, and this week bring you three more to tempt and delight, chosen for their complex and unusual flavours as well as their beautiful presentation!
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