Hutong”Æs New Qian Jiao Bai Wei ØC The Essence of Heat

Five New Chilli Sauces for Five Dishes are Launched Across the Five Hutong Restaurants Worldwide in Hong Kong, London, New York, Miami and Dubai

Hong Kong -As the global appetite for spicy food grows, five Hutong restaurants spanning Hong Kong, London, New York, Dubai, and Miami proudly present the new Qian Jiao Bai Wei ØC The Essence of Heat, conveying the heart of Northern Chinese cuisine and the vibrant culture of chillies to food enthusiasts around the globe. Northern Chinese cuisine, originally crafted for the Imperial Palace, draws deep influence from the Lu school of Shandong, celebrated for its seafood and vinegars, and the bold, spice-laden traditions of Sichuan. The result is a distinctive culinary style marked by refined techniques and bursts of heat, reflected in the ”®occasionally fiery”Æ dishes served at Hutong today.

Using five signature chilli sauces to create five exquisite dishes, the five Hutong locations will present this exciting and fiery new series from 18th October 2025 to 18th January 2026.  Guests are invited to celebrate the captivating allure of the chilli culture that transcends borders, showcasing the layered complexity of Northern Chinese cuisine and the profound heritage of Sichuan culinary traditions, all reflecting Hutong’s global influence.

King Crab Meat with Yunnan Pepper and Kumquat Chilli Sauce

The Qian Jiao Bai Wei ØC The Essence of Heat, crafted by Head Chef Dingxu Ren of Hutong Dubai and Hutongs global teams, draws inspiration from his Chengdu roots, the birthplace of Sichuan cuisine. China is home to thousands of chilli varieties, each shaped by its region”Æs climate, cuisine, and culture. Chef Ren”Æs journey involved sampling an extraordinary range of peppers ”Ŗ from Hunan”Æs wrinkled dried chillies and Guizhou”Æs lantern peppers to Sichuan”Æs fragrant Erjingtiao and Xinjiang”Æs lamb-horn chillies, along with the fiery Guntur chilli. Each revealed a distinct personality, from smoky and earthy to floral and citrusy, which Chef Ren regards as treasures of culinary art. This rich heritage inspired the creation of the Qian Jiao Bai Wei series, channelling centuries of chilli culture into a bold, modern culinary experience.

Sichuan-Style Wok-Tossed Lobster with Guntur Chilli and Hutong Chilli Oil

Dedicated to preserving authenticity while innovating in flavour and technique, Chef Ren brings together the freshest Sichuan peppercorns and vibrant green peppers from Yunnan to create bold, memorable dishes that honour tradition while embracing modern flair. His five signature chilli sauces tell their own stories, capturing the essence of diverse chilli traditions refined through meticulous tastings and adjustments to achieve a perfect balance of heat, aroma, and taste. The development process was challenging, involving countless trials related to oil temperature, fragrance development, and stir-frying times, all meticulously refined to perfection.

Driven by a passion for bold flavours and culinary innovation, Hutong presents five exceptional chilli sauces ”Ŗ each crafted through a process of tasting, refining, and reimagining tradition. These are not fixed recipes, but dynamic creations designed to complement everything from rice and steamed buns to lobster. Each sauce showcases a distinct flavour profile and reflects Hutong”Æs commitment to artisanal excellence and the evolving art of spice. Alongside five signature main dishes that showcase these sauces, the series also includes five mini sauce pairings with specialty appetisers, allowing guests to explore a spectrum of chilli flavours before the main course.

Hutong, 18/F, H Zentre, 15 Middle Road, Tsim Sha Tsui, Hong Kong