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 have a new dish on our a la carte menu – a poached monkfish and lamb broth. This dish takes on an unusual property of being both warming and ‘fresh’, with clean flavours and a rich depth, it is finished with goji berries to give a zest to the dish. The lamb enriches the broth without overpowering the fish, and that monkfish is particularly good to use as the texture and flavour stand up to lamb.
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:
10ml light soy sauce
5ml sesame oil
10ml Chinese black vinegar (available from Chinese supermarkets and some supermarket speciality aisles)
10g fresh ginger blended with water
20g fresh ginger, thinly-shredded then deep-fried until golden
5g sesame seeds
Then follow these simple steps: Read more +
Golden Week, from 1st to 7th October, is a Chinese national holiday celebrating the country’s National Day on 1st October and extending into a week-long bank holiday. With easier visa applications and new air routes linking more and more Chinese cities to the rest of the world, many Chinese people use Golden Week as an opportunity to travel abroad – including to London.
Read more +
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.
Read more +