“Hutong – Hai Na Bai Chuan”

Get ready to embrace an unparalleled Chinese culinary experience as the head chefs of award-winning Hutong Hong Kong and Hutong Dubai unite for an extraordinary 8-course dinner collaboration.

Hutong is known for highlighting the depth and complexity, cultural diversity and rich history of the traditional Chinese cuisines of Shanghai , Sichuan, Beijing and Yunnan which the restaurant has stylishly reinterpreted over its 20 year history.

Chef Cheung from Hutong Hong Kong shares his inspiration: “I sought to capture the essence of Shanghainese cuisine, which is known for its rich, savoury flavours and meticulous preparation techniques. These dishes are my homage to the culinary traditions of Shanghai, brought to life through the lens of contemporary dining.”

The Dim Sum Platter presents a visually stunning and delectable trio:  the Lobster Dumpling, where sweet, succulent lobster meets a hint of spicy seafood essence; a  Peach Gum Mushroom Dumpling, inspired by ancient Chinese medical texts, combining the gelatinous texture of peach gum with earthy mushrooms; and a bold Wagyu Beef Green Chili Dumpling, a  combination of premium Wagyu beef and the fiery kick of Sichuan’s “tiger skin green chilies.”

Hutong pays homage to traditional Shanghai flavors with the Braised Fillet of Eel with Bean Sprout and Dark Soy Sauce. Here, the eel, braised in the first brew of dark soy sauce—a secret recipe guarded by Master Zhang—becomes a paragon of tenderness and depth. The addition of lightly stir-fried bean sprouts offers a crisp, fresh contrast, creating a harmonious blend of textures and rich, umami-laden notes.

The showcase continues with the Spicy Suckling Pig with Kung Po Sauce, inspired by the classic Shanghai braised pork. Here, pulled pork belly, infused with the house’s signature Hutong chili oil, is paired with crispy suckling pig skin, offering a  contrast of textures and a symphony of spicy, savoury flavors.

A refined take on a beloved Shanghai snack comes in the form of Spanish Red Prawns with Crispy Rice in Seafood Broth. Luscious Spanish red prawns are bathed in a rich, dried onion-infused lobster broth, with crispy rice adding texture and a delightful interplay of flavors and crunch.

An extravagant presentation follows with the Flaming Wagyu Beef Char Siu. A5 Wagyu chuck ribs are paired with shine muscat grapes and kumquat, then flambéed with rose liqueur and rum. This dish is both a visual and gastronomic spectacle, where the luxurious beef is elevated by the sweet and tangy fruits.

The meal concludes with Golden Fortune, a dessert symbolizing prosperity and celebration. Inspired by the lychee varieties of LingShan County, this dessert features lychee puree, ginger sorbet, and lemongrass, offering a refreshing, aromatic finale

Hutong, 18F HZentre, 15 Middle Road, Tsim Sha Tsui, Hong Kong

T 3428 8342 | www.hutong.com.hk | FB @hutonghk | IG @hutonghk