From Aug. 30 till Sep. 30, diners at northern Chinese powerhouse Hutong in Tsim Sha Tsui will be treated to the collaborative Hutong – Hai Na Ba Chuan four-hands dinner menu (HKD998 pp) by the head chefs from Hutong Hong Kong and Hutong Dubai, fusing the culinary traditions of Shanghai and Sichuan.
With a focus on the rich flavours and intricate preparation of Shanghainese cuisine, chef Yung Keung Cheung from Hutong Hong Kong presents creative dishes including tea-smoked pigeon, braised fillet of eel with bean sprout and dark soy sauce, and Spanish red prawn with crispy rice in seafood broth.
Chef Dingxu Ren of Hutong Dubai hails from Chengdu, and his showstopping takes on the powerful flavours of modern Sichuan cuisine include Sichuan-style Chilean sea bass and flaming Wagyu beef char siu.
To wet your whistle, drink-pairing packages can be added – either wine and sake for HKD588 or non-alcoholic beverages for HKD298.
Hutong Hong Kong, 18/F, H Centre, 15 Middle Road, Tsim Sha Tsui, 3428 8342, WhatsApp 5481 6436, book here
