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

Posted on March 26, 2015

Hutong New Dishes

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.

Wilted spinach with Sichuan ginger sauce and toasted sesame is a vibrant, palate-cleansing starter, as is Braised cuttlefish with Sichuan pepper dressing. Cuttlefish also appears in a very different style in the seafood section of the menu, sautéed with bell peppers, green beans and leeks in a chicken broth.

There are some wonderful seafood centrepiece dishes, perfect for the table to share. Monkfish in Yangtze hot and sour broth, cooked with pumpkin, mushrooms, ginger, onion and garlic is a substantial soup with exhilarating spicing, while Chef Bing’s Deep-fried deboned turbot with a yuzu citrus dressing is sure to be a talking point at any table!

The new dishes are now available on the a la carte menu at both lunch and dinner. To book your table to experience them, please visit the About Us page.