Hutong, the award-winning Northern Chinese restaurant at The Shard, welcomes Bing Luo as head chef. Hailing from the Sichuan capital itself, Chengdu, Bing trained at the Sichuan Cuisine Cooking School. His knowledge of the region’s flavours and nuances, which are so integral to the cuisine at Hutong, is second to none, and he brings with him a wealth of global experience from restaurants such as the five star Nan Hai Hotel in Shenzhen and the Tragaluz restaurant group in Barcelona. Bing commences his tenure by introducing eight new dishes to the menu (eight being considered the luckiest number in Chinese tradition), which will highlight the fascinating and diverse flavours for which Hutong is renowned.
Bing’s new dishes will celebrate the staple, authentic ingredients in Chinese cooking, showing respect for the diverse regional cuisines of China, married with his unique and contemporary style. Aficionados will delight in the authenticity of the flavours, and yet there is much to discover in their new interpretations. Choices will include a subtle yet complex Monkfish in Yangtze hot and sour broth, a contemporary take on the Sichuan classic, updated with a silky pumpkin sauce replacing the traditional pickled chillies and adding colour and sweetness.
Another well-known dish given an imaginative twist is ‘Kung po’ sauce. Instead of the usual chicken, here it accompanies lobster, adding a touch of luxury to the warmth of bullet chillies. Served whole in the shell, this striking dish is a fitting tribute to the former governor of Sichuan province after whom it is named. The Deep-fried de-boned turbot with citrus dressing is tossed in a mix of spices including cumin and chilli, the blend is a subtle nod to Muslim influences in northern China. Also on the menu isChinkiang fried eel, a famous Shanghai dish which marries the texture and richness of eel with tangy black vinegar, and soy sauce to create a dish both unusual and extremely moreish.
Hutong opened on Level 33 of The Shard in June 2013. Since then it has received critical acclaim from the press as well as winning a number of prestigious awards and taking a spot in the National Restaurant Awards’ ‘Top 100’ list (2013 and 2014). With Bing now at the helm, the restaurant will continue to attract visitors eager to sample some of the best Chinese cuisine in the Capital.
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