For larger groups, whether the occasion is business or pleasure, we have two beautiful rooms for private dining; the Shanghai room with stunning views of Tower Bridge which can seat up to 16 guests and the Beijing room overlooking the City and St Paul’s Cathedral which can seat up to 24 guests.
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Last week we introduced one of chef Bing‘s striking new centrepiece dishes, his decadent Kung Po lobster. This week we present another, his delicious Deep-fried deboned turbot with citrus dressing.
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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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Since joining us last month, our new head chef Luo Bing has been perfecting new dishes, which we are delighted to announce are now on the menu.
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We are delighted to introduce a new head chef at Hutong, Bing Luo, who joined the team in January. Chef Bing will head up the kitchen ensuring that our existing menu continues to be delivered to the highest standards, as well as introducing new dishes in his own particular style to delight our guests.
At a tasting of some of Bing’s delicious new dishes, which we will bring you more news of soon, we caught with our new chef to ask him a few questions.
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