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 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.
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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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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Following on from our spectacular celebrations of Chinese New Year last week, next week we will be marking the last day of the festivities by observing the tradition of the Lantern Festival or Yuan Xiao (元宵).
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As you would expect when it comes to celebrating what to many people is the most important festival in the Chinese calendar, Chinese New Year at Hutong will be a spectacular affair steeped in tradition.
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The popular expression ‘all the tea in China’ signifies the very highest value with which one can barter and succinctly illustrates the great importance of tea in Chinese culture. Discovered according to popular legend by Emperor Shennong over 4000 years ago, tea is considered one of the ‘seven necessities’ of life alongside salt, vinegar, soy sauce, rice, oil and firewood.
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To accompany our Mid-Autumn Festival Menu, our bar team and sommeliers have worked together to create an optional drinks pairing, showcasing Chinese wines and spirits and taking the moon as its inspiration.
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Mid-Autumn Festival is one of the most important Chinese festivals, falling on the 15th day of the eighth month in the lunar calendar during a full moon – Monday, 8th September this year. Celebrating the legend of Chang’e, the moon goddess, and Houyi, the archer, Mid-Autumn Festival is a time for gathering, thanksgiving and praying.
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