Get ready to embrace an unparalleled Chinese culinary experience as the head chefs of the award-winning Hutong Hong Kong and Hutong Dubai present an exclusive 8-course menu, available for a limited time in at Hutong (in DIFC) from September 1st to 30th.
Hutong is known for highlighting the depth and complexity, cultural diversity and rich history of the traditional Chinese cuisines of Shanghai, Sichuan, Beijing and Yunnan, all of which the restaurant has masterfully reimagined over its 20-year history.The Hai Na Bai Chuan menu, meaning “embracing diverse cultures,” features iconic Hutong dishes alongside new twists, pairing Shanghai delicacies with fiery Sichuan favorites.
The Hong Kong team, led by Yung Keung Cheung, crafts the Shanghai-inspired dishes, while the Dubai team, under Chengdu native Dingxu Ren, handles the Sichuan creations.Both chefs worked on crafting a harmonious blend of Shanghainese and Sichuanese flavors, innovatively reinterpreting rich Chinese traditions. This menu will also be featured at Hutong Hong Kong from August 29th through the end of September, with Chef Ren present for the launch, further solidifying Hutong’s status as a leading modern Chinese dining destination. With iconic locations in Hong Kong, London, New York, Miami, and Dubai, Hutong continues to set the standard in major cities worldwide.
“In crafting the Sichuan-Style Chilean Sea Bass and the Flaming Wagyu Beef Char Siu, I wanted to pay homage to the bold and complex flavours that define Sichuanese cuisine. These dishes are my tribute to the dynamic culinary heritage of my native Sichuan” says Chef Ren from Hutong Dubai.
Chef Cheung from Hutong Hong Kong shares his inspiration: “I sought to capture the essence of Shanghainese cuisine, which is known for its rich, savoury flavours and meticulous preparation techniques. These dishes are my homage to the culinary traditions of Shanghai, brought to life through the lens of contemporary dining.”
The experience commences with an interpretation of a Shanghai staple: Tea-Smokedpigeon, which promises bold flavors with a tender pigeon infused with the aromatic spice of Sichuan peppercorns. This is followed by the Dim sum platter which presents a visually stunning and delectable trio: the lobster, where sweet, succulent lobster meets a hint of spicy seafood essence; a peach gum mushroom dumpling, inspired by ancient Chinese medical texts, combining the gelatinous texture of peach gum with earthy mushrooms; and a bold Wagyu beef green chili, a combination of premium Wagyu beef and the fiery kick of Sichuan’s “tiger skin green chilies.”
Next, Hutong pays tribute to traditional Shanghai flavors with its Soy- Braised Eel in Shanghai Style. Braised in premium dark soy sauce, the eel achieves remarkable tenderness and depth, capturing the essence of Shanghai cuisine.The addition of lightly stir-fried bean sprouts offers a crisp, fresh contrast, creating a harmonious blend of textures and rich, umami-laden notes. A modern twist on tradition follows with the Chilean sea bass sichuan peppercorn. The sea bass, marinated and grilled to perfection, is enveloped in the vibrant homemadejiao mao sauce, with bamboo shoots adding a refreshing crunch.
The showcase continues with the lychee Pepper-poached chicken, which artfully balances the sweetness of lychee with the bold heat of Sichuan peppercorns, showcasing Hutong’s mastery in blending traditional Chinese flavors with innovative twists.A refined take on a beloved Shanghai snack comes in the form of Red Prawn with Lobster Broth Rice. Luscious Spanish red prawns are bathed in a rich, dried onion-infused lobster broth, with crispy rice adding texture and a delightful interplay of flavors and crunch. An extravagant presentation follows with the flaming Wagyu beef char siu. A5 Wagyu chuck ribs are paired with shine muscat grapes and kumquat, then flambéed with rose liqueur and rum. This dish is both a visual and gastronomic spectacle, where the luxurious beef is elevated by the sweet and tangy fruits.
The meal concludes with Golden Fortune, a dessert symbolizing prosperity and celebration. Inspired by the lychee varieties of LingShan County, this dessert features lychee mousse, kumquats ganache, ginger sorbet, and a golden butter cookie, offering a refreshing, aromatic finale.
Hai Na Bai Chuan Menu at Hutong
Date & time: September 1st – 30th
Prices:AED 498 per person for 8 courses
Reservations:
Call +971 4 220 0868
WhatsApp +971 56 133 9868
Email hutongreservations@aqua-dubai.com
