Hutong is adding to its appeal with the launch of the Bei Fang dim sum series featuring innovative yum cha creations inspired by dynamic Northern Chinese flavours – a first for the glamorous Aqua Restaurant Group brand.
Hutong’s team of head chefs from the restaurant’s outlets around the world (Hong Kong, Dubai, London, Miami, and New York) have collaborated to unveil eight dim sum bites that are both delectable in taste and Instagrammable to the max. These new dim sum items can be ordered à la carte for both lunch and dinner.
Leading the charge from Hutong Hong Kong are the fiery pan-fried lamb bamboo charcoal bao (HKD118/3pcs) accented with the smokiness of cumin and nuttiness of toasted sesame seed and, in a nod to Hutong’s signature Peking duck, the shredded duck and foie gras spring roll (HKD138/4pcs), which is strikingly presented in a vertical format.
Additional highlights from the Bei Fang series include the pan-fried spiced shrimp and scallop potsticker (HKD118/3pcs) from Hutong New York, Hutong Miami’s bright orange steamed garoupa fillet and pickled chilli dumpling (HKD88/2pcs), and – possibly our favourite of the lot – the crispy crab roe and caviar dumpling (HKD128/3pcs) from Hutong London, which features an addictively chewy and slightly sweet wrapper made from glutinous rice.
Hutong Hong Kong, 18/F, H Zentre, 15 Middle Road, Tsim Sha Tsui, 3428 8342, book here
