Like its counterparts in London, New York, Dubai, and Miami, the Hong Kong branch of stunning northern Chinese restaurant Hutong has launched a limited-time menu starring five signature chilli sauces.
The “Qian Jiao Bai Wei – The Essence of Heat” Sichuan menu, available until Jan. 18, 2026, has been spearheaded by Chengdu native chef Dingxu Ren of Hutong Dubai, who experimented with a wide variety of Chinese chillies to create these sauces and oils, each with a distinct heat and flavour profile.
Each sauce is showcased in one of five bold dishes. Highlights include the crispy eggplant with nutty spicy almond sauce (HKD238), flaming Wagyu beef with roasted Sichuan erjingtiao (HKD788), and Sichuan-style wok-tossed lobster with Guntur chilli and Hutong chilli oil (HKD528).
Another menu standout of a more modest but no less delicious nature is the Hutong peppercorn xiao long bao (HKD108), plump pockets of juicy, porky goodness embellished with a subtly numbing oil made from freshly picked green Sichuan peppercorn.
Hutong Hong Kong, 18/F, H Zentre, 18 Middle Road, Tsim Sha Tsui, 3428 8342, WhatsApp 5481 6436, book here
