Monday 2nd June marks a very special date in the Chinese lunar calendar. As the fifth day of the fifth lunar month, it is the day of the traditional Dragon Boat Festival, an ancient tradition dating back to the death of China’s revered patriot poet Qu Yuan on that day in 278BC.
Chinese medicine is an ancient practice which employs herbs and plants to treat myriad conditions of the body and mind. For many centuries, the Chinese have chosen to use this traditional method in preference to ‘modern’ medicine, believing its natural, drug-free approach to be more beneficial to the human body than man-made medicaments.
Wishing to honour this long tradition respectfully but not without a little humour, the team in our Shanghai Bar developed our list of ‘Cocktail Cures’ – recipes using just a few of the many hundreds of ingredients which practitioners of Chinese herbal medicine believe to be beneficial.
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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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With such a wide array of tempting dishes on our menu, it can be difficult to choose what to enjoy at Hutong. To order the spicier, fiery dishes of Sichuan such as our Red Lantern soft-shell crab with dried chilli, or the more aromatic, tangy dishes of Shandong, like Boneless Dover sole in coriander-vinegar sauce?
Allow us to suggest the perfect solution – our Signature Menu, which for £68 per person presents eight of our most popular dishes, representing the many exciting facets of our cuisine, together with a selection of desserts.
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The Shanghai Bar at Hutong has always been a popular place for guests to enjoy a cocktail or glass of Champagne before or after dining with us. Also open to non-diners, the bar has indeed become a destination in its own right, thronged with a lively clientele of local business-people, international visitors and Londoners celebrating special occasions.
Now guests can enjoy the Shanghai Bar for longer, as it’s now open continuously from when the restaurant opens at midday until it closes at 11pm. The bar previously closed between lunch and dinner service but demand has been such that we are happy to now throw open its doors all day.
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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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