Hutong’s New Head Chef

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Charlotte Knight by | Posted on 2nd August 2017
Hutong’s New Head Chef

If Madonna has taught us anything throughout the years it’s that change is good, whether it’s changing your hair, your look or your menu, and Hutong has heard the message loud and clear. The acclaimed Northern Chinese restaurant on Level 33 of The Shard has recently welcomed new head chef and Sifu (meaning ‘master’ in traditional Chinese culture, a term given to those who have earned a wealth of experience in a skilled trade) Fei Wang, who has some show stopping dishes up his sleeve.

Hailing from Chengdu (the capital of China’s Sichuan province) Fei brings his wealth of experience to mix up the menu, offering a contemporary take on authentic dishes with a different approach to most Cantonese-inspired Chinese menus in London. Expect lots of punchy and fiery flavours from the menus while a number of dishes will utilise the common frying technique that underpins much of Sichuan cooking. Dishes will include the likes of Sichuan-style deep fried lobster served with fresh chillies, dried garlic and salted crispy black beans, Ma La crispy eels and Red Star noodles where the waiter opens a crown of red peppers to unveil a Sichuan broth with perfectly steamed halibut, rice noodles and gong vegetables. All sounds pretty good to us…

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