A la carte | Hutong

Enjoy delicious dim sum at any time of day!

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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Experience Private Dining, now with new menus

For larger groups, whether the occasion is business or pleasure, we have two beautiful rooms for private dining; the Shanghai room with stunning views of Tower Bridge which can seat up to 16 guests and the Beijing room overlooking the City and St Paul’s Cathedral which can seat up to 24 guests.
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Delicious 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

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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Our new chef’s new dishes are now on the menu!

Since joining us last month, our new head chef Luo Bing has been perfecting new dishes, which we are delighted to announce are now on the menu.
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Join us over the Christmas holidays!

With Christmas only a week away, we wanted to share with you our opening hours over the festive season as we very much hope that you will make a visit to Hutong part of your celebrations!
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The delights of lunch at Hutong

Guests who have visited Hutong at night will know how magical the experience can be, with mesmerising views of an illuminated London as a backdrop to the lively atmosphere and award-winning cuisine. Come at lunchtime however and you will discover an altogether different – but equally enjoyable – experience, offering something for everyone to enjoy!
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Introducing our 8 new anniversary dishes

Since we opened in June 2013, there have been very few changes to the a la carte menu at Hutong, a reflection of the enduring popularity of many dishes. But knowing our guests’ appetite for discovering the flavours of northern China, to mark our first anniversary of opening we have introduced eight new dishes which we are sure will quickly become as popular as those they join.
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Our top tips for booking your table at Hutong

We’re all too aware – not to mention greatly flattered – that it can be very difficult to secure a reservation at Hutong, simply because of the very high demand that has sustained ever since we opened at The Shard in June 2013.

Such is the reputed difficulty in obtaining a table that esteemed restaurant critic Richard Vines included Hutong in an article for Bloomberg, sharing his expert tips on how to get one of ‘London’s best tables’. But it doesn’t have to be hard to book Hutong; allow us to share with you our own inside knowledge.
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Flexibility at a fixed price – our great new dim sum lunch menu!

Delicious dim sum, freshly made-to-order by highly-skilled chefs, have formed part of our menu at Hutong since we opened. Our extensive selection of steamed, fried or baked dim sum includes such classic dumplings as Shanghai-style xiao long bao (pictured above, top left), Crispy shrimp rolls with thousand-year egg (centre left) and Baked Wagyu puffs.
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