Celebrating Double Fifth: five dishes, five tastes

Hutong Monkfish fillet in sour broth

Saturday 20th June is the fifth day of the fifth lunar month or ‘Double Fifth’, a very special date in the Chinese calendar. The Double Fifth 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. In despair at hearing of the capture of his beloved country’s capital, Yuan committed ritual suicide by wading into the Miluo river.
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More new dim sum varieties to tempt you!

Crispy seafood rolls

The three new dim sum dishes we introduced last week are not the only delights to expect from our new dim sum chef Qiu Xin He – he will be adding another three to the menu to tempt you!
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New dim sum delights


Delicate, luxurious dim sum – baked, steamed or fried dumplings and rolls beloved of Chinese cuisine, every one handmade fresh daily - have always been an important part of the menu at Hutong. So popular are they with our guests that in addition to the full dim sum menu offered at lunchtime, when dim sum are traditionally enjoyed, a selection is offered in the evening, too.
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Experience Private Dining, now with new menus

The Beijing private dining room at Hutong

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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Delicious deep-fried deboned turbot

Deep-fried deboned turbot

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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Kung Po-style lobster – a classic dish revived

Kung Po-style whole lobster

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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Our new chef’s new dishes are now on the menu!

Hutong New Dishes

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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Meet The Team – our new chef, Bing Luo

Hutong head chef Luo Bing

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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New cocktails in the Shanghai Bar

Our 'Ancient Fashioned' cocktail

Visit the Shanghai Bar and you’ll discover a completely new cocktail list, created by bars manager Myles Donneky and his talented team. Our popular tea-based ‘Bing Cha‘ cocktails have all been remixed and are joined by an exciting selection of new Hutong Signature cocktails.
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Lighting in the spotlight

Welcome inside Hutong!

Since opening we have been honoured to receive a number of awards for our cuisine and overall experience, but we were delighted to win an award for our design, specifically our lighting, at the prestigious Restaurant & Bar Design Awards recently.
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