Dressed up to resemble the ancient courtyard neighborhoods of Peking, Hutong restaurant is an intriguing blend of old China re-interpreted, and housed in a modern minimalist setting of glass and elm wood. The restaurant derives its name from the narrow alleys that connect these courtyards, commonly known as hutongs. Inside, guests dine in dark, muted interiors, with spectacular views of the dramatic Victoria harbor skyline. The cuisine is traditional Northern Chinese, and a touch on the spicy side. But feel free to ask your server for recommendations to cater to your personal tastes. Do note that there’s a minimum charge of HK$300 (US$39) per person for dinner.
Executive chef Calvin Yeung began his culinary career on Cheung Chau Island, off the coast of Hong Kong. His first claim to fame came with the success of his first solo venture, Shui Hu Ju, a small restaurant serving Northern Chinese cuisine. A self-taught designer, Calvin loves Chinese heritage and décor. It was this concept of serving up avant-garde Chinese cuisine in the environs of traditional Chinese décor that inspired his creation of Hutong.
Hutong’s signature dishes are crispy de-boned lamb ribs, bamboo clams steeped in Chinese rose wine and chilli padi, crispy soft shell crab with Szechun red pepper, and scallops with fresh pomelo.
- Asia Best Restaurant Award; Asian Legal Business 2007
- Best New Restaurants; Travel + Leisure’s May 2006 Food & Wine Go List
- Hong Kong’s Best Restaurants; Condé Nast Traveller’s Hot Tables List (2005)
Hutong is located at: