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.
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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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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