Signature Dishes | Hutong

Luck is in the air with our Lo Hei salad

Guests joining us to celebrate Chinese New Year on Thursday 19th February will be able to enjoy a very special dish as part of the evening’s ‘Double Happiness’ menu – this traditional Lo Hei (撈起) salad.

Lo Hei is a fortune- and prosperity-bringing dish especially popular at Chinese New Year. Its origins date back more than 750 years to the days of the Song Dynasty, when fishermen along the coast of China would celebrate the seventh day of Chinese New Year, known as Renri or ‘everyone’s birthday’, with this fresh fish and diced vegetable dish.
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Our exciting plans for Chinese New Year

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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New ‘Chilli Connoisseur’ Menu

On Monday 3rd November we are introducing a new Chilli Connoisseur menu, designed to delight diners who appreciate the varied, complex and nuanced use of chilli in northern Chinese cuisine. Each dish of the five-course menu features different varieties and preparations of chilli, showcasing the different styles and levels of heat given by fresh, dried and powdered chillis as well as chilli oils and pastes.
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New Signature Menu

Our Signature Menu is the ideal way to discover the variety and complexity of our cuisine, presenting a selection of dishes from our a la carte menu carefully selected to complement each other. The new Signature Menu, available at lunch and dinner, presents eight dishes and dessert for £68 per person, for a minimum of two people.

Grateful to Grazia

We couldn’t have been more pleased when, following their recent visit, top fashion and lifestyle title Grazia published this very positive review. With a gimlet eye on our décor, food and service, Grazia’s critic Alice Tate evaluated every aspect of her experience – and reached some very satisfying conclusions!
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Introducing our 8 new anniversary dishes

Since we opened in June 2013, there have been very few changes to the a la carte menu at Hutong, a reflection of the enduring popularity of many dishes. But knowing our guests’ appetite for discovering the flavours of northern China, to mark our first anniversary of opening we have introduced eight new dishes which we are sure will quickly become as popular as those they join.
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Subtle, savoury & aromatic – the delights of Lu School cuisine

While many of our guests are drawn to Hutong by our fiery, fearlessly-spiced Sichuanese dishes, just as many favour one of our other specialities – the aromatic and savoury dishes derived from the ancient Lu School of Chinese cuisine. Rooted in northern China’s Shandong province, Lu is one of the ‘Four Great Traditions’, or schools, of Chinese cuisine, the others being Yang, Yue and Chuan.
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Try your luck – you could win a duck!

To celebrate the first anniversary of our opening, which falls on June 26th, for the whole of that week we will be offering every table of diners the chance to win a celebratory prize – a whole roasted Peking duck to share!
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Hutong double fifith menu 27th May - 2nd June

Sichuan and the meaning of ‘ma la’

Few dishes could better represent the famously fiery cuisine of Sichuan, one of the five regions to feature on our ‘Double Fifth’ menu earlier this year, than our Ma la chilli prawns. ‘Ma la’ comes from two Chinese characters meaning, respectively, ‘numbing’ 麻 and ‘spicy (hot)’ 辣 and describes the sensation in the mouth the dish creates.
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Explore northern Chinese cuisine with Hutong’s Signature Menu

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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