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In Beijing and Northern Chinese regions, hutongs refer to the traditional narrow alleyways lined with thatched-roof houses and are synonymous with historical Chinese culture. Sadly, urbanisation is leading the gradual disappearance of these time-honoured streets, but the ones which are left remain well-preserved and open to visits to appreciate the elegant spots. Peking Road’s Hutong pays direct tribute to its namesake, with its decadent furnishings which feature antique wood, red lanterns, bamboo birdcages, and a rich colour palette. The aqua group restaurant recently launched its Golden Dragon Menu (from HK$650 per person), which includes a selection of appetisers, hot dishes, and desserts from Hutong Miami, New York, Dubai, and Hong Kong. We visited the Tsim Sha Tsui gem to try the new menu which was as impressive as Hutong’s views and furnishings.
Image courtesy of Mr Ping | Cha Siu Papers Times
Sky-high location
Nestled within One Peking on the 28th floor, just below its sister restaurant aqua on the 29th and 30th floor, Hutong features floor-to-ceiling windows which showcase the panoramic Victoria Harbour in all its glory. The theatrical space is sure to please all newcomers, thanks to its elegant interiors and chic ambiance. Diners can easily arrive at the Tsim Sha Tsui restaurant by car and public transport. Since its successful debut in 2007, Hutong has been one of Hong Kong’s most popular and successful restaurants, paving the way for expansion to The Shard in London, followed by New York and Miami.
Image courtesy of Mr Ping | Cha Siu Papers Times
Beijing-inspired Design
Hutong’s incredible design is a big part of the dining experience. There’s a lot to take in upon entering—the stone archways, the rickshaws, the antique wooden tables—yet the atmosphere remains soft and welcoming courtesy to its dim mood lighting. Designed to reflect the Northern Chinese traditional hutongs, the restaurant allows guests to immerse themselves in the sophisticated venue, where views, gourmet dining, and five-star service, await.
Image courtesy of Mr Ping | Cha Siu Papers Times
Golden Dragon Set Menu
After entering the restaurant through the traditional lunar gate, we were escorted to our table, a cosy spot with direct views of the harbour. We were set to try the Golden Dragon set menu, a newly-launched concept with a variety of regional and international favourites.
Image courtesy of Mr Ping | Cha Siu Papers Times
The menu includes a selection of appetisers, hot dishes and desserts from Hutong Miami, New York, Dubai and Hong Kong. Guests can add-on free-flow packages at an additional cost.
Image courtesy of Mr Ping | Cha Siu Papers Times
We had the Veuve Clicquot Ponsardin Champagne free-flow package (additional HK$300 per person for two hours).
Image courtesy of Mr Ping | Cha Siu Papers Times
After a warm introduction from our servers, we were greeted with a glass of bubbly to start the night. The menu features different options for each category—the appetiser, seafood, meat, vegetables, rice and noodle, and dessert. Gourmands can choose one option from each section of the menu, some of which are at an additional cost (e.g. the iconic Peking duck).
Image courtesy of Mr Ping | Cha Siu Papers Times
Upgraded Appetiser Platter
First, we tried the upgraded appetiser platter (+HK$38), which came with three bite-sized starters—Yu Xiang dumpling, Jade Hearts, and Razor Clams. The Razor Clams was a tender seafood dish, steeped in Chinese rose wine sauce. Jade Hearts was made up of Chinese jade gourd in Sichuan peppercorn essence. The dish was succulent, with the Sichuan kick lending it a fiery flavour. The Yu Xiang dumpling was delightfully refreshing, comprising crispy pork and dried sakura shrimp.
Image courtesy of Mr Ping | Cha Siu Papers Times
Seafood: Steamed Cod Fillet
Served with green peppercorn and soy sauce, the Steamed Cod Fillet was a light bite. Tender and soft, the cod was matched with just the right amount of spice, to keep the focus on the fish.
Image courtesy of Mr Ping | Cha Siu Papers Times
Seafood: Pacific Tiger Prawns
We picked the Pacific Tiger Prawns as our seafood dish. The sharing dish came as a big portion, one which we couldn’t finish between two. Coated in a crispy, crunchy batter, the prawns were succulent and tender, however, the golden garlic and black pepper were a bit empowering for me, resulting in a salty taste.
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Seafood: Red Lantern
The set menu usually comes with one seafood dish, but our server insisted on the recommended iconic Red Lantern dish (+HK$48)—and understandably so. Arriving in a large, traditional pot, the crab course was a hefty portion, but was absolutely delicious. Each piece of soft-shell crab is dipped in a crispy batter, set atop a bed of Sichuan dried chilli. I was expecting it to be a very spicy dish, but it wasn’t at all—there was just the right amount of kick to it (just don’t swallow the chillies). Plus, its attractive presentation makes ample opportunity for a quick food photoshoot.
Image courtesy of Mr Ping | Cha Siu Papers Times
Meat: Aromatic Peking Duck
Peking duck is a signature at Hutong, and for us, it’s always a must-order. The Beijing restaurant specialises in this aromatic course, and it’s served in a theatrical display—over a flame to get the skin extra crispy. The chef comes out to hold the duck over the fire, adding an interactive touch to the well-loved dish.
Image courtesy of Mr Ping | Cha Siu Papers Times
Once it was cooked to perfection, the Peking duck was sliced in front of us and served with cucumber, spring onion, and warm Chinese pancakes. You can add HK$118 for a half duck or HK$228 for a whole duck.
Image courtesy of Mr Ping | Cha Siu Papers Times
Rice & Noodle: Signature Hutong Dan Dan Noodles
Our server also recommended this Dan Dan noodle dish, another signature at Hutong. Being an avid dan dan noodle and peanut broth fan, which extends to me making it at home too, I was very eager to try the chef’s speciality. The dish was as scrumptious as I could’ve hoped, and although a little spicy for my taste buds, it was still a joyous feat and hearty finish to the savoury part of the meal. We also had the vegetable dish at the same time, where we chose the stir-fried green bamboo shoots, potatoes, and red bell peppers.
Image courtesy of Mr Ping | Cha Siu Papers Times
Dessert: Sour Plum Ice Cream & Crispy Glutinous Rice Dumpling with Chocolate
There’s no option for dessert—everyone gets to try the Sour Plum Ice Cream & Crispy Glutinous Rice Dumpling with Chocolate. The deep-fried glutinous dumpling features a soft, chewy interior, a delightful sweet treat to finish the evening’s menu.
Image courtesy of Mr Ping | Cha Siu Papers Times
An unforgettable experience
As the first time for us to review Hutong, our experience exceeded our expectations, to say the least. We were already aware of the restaurant’s stellar reputation, and to try the seasonal Golden Dragon menu was a welcoming introduction crafted for the discerning diner. The evening comprised bottomless Veuve Clicquot Ponsardin Champagne, attentive service, five-star dining, and stunning harbourfront views.
Image courtesy of Mr Ping | Cha Siu Papers Times
Although we didn’t try the cocktails or other drinks this time around, it’s definitely worth visiting the bar area behind the Moon Gate, before or after your meal. Hutong continues to excel and build on its oriental charm, elevated further with its inventive, seasonal-rotating dining menus to delight and excite longtime fans.
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Hutong, 28/F, 1 Peking Rd, Tsim Sha Tsui, Hong Kong, +852 3428 8342, hutong.com.hk
Discover unique Hutong dishes from around the globe with the Golden Dragon tasting menu. See the full menu here.