The Bei Fang Dim Sum Series at Hutong brings a bold Northern Chinese twist to the beloved Southern tradition of yum cha, introducing eight exclusive dim sum items.
Helmed by Leung Kwok-Wah, Aqua Restaurant Group’s ExecutiveDim Sum Chef, and Lo Wai Kin, Dim Sum Head Chef at Hutong Hong Kong, these new dishes can be enjoyed individually or as part of an elegant tasting platter, perfect for both lunch and evening dining.
Highlights of Hutong's dim sum creations include the Pan-Fried Lamb Bamboo Charcoal Bao, inspired by Hutong’s iconic Crispy Deboned Lamb Ribs. This black bao, infused with nutrient-rich bamboo charcoal, delivers signature lamb and cumin flavors that hail from Xinjiang cuisine.
The Shredded Duck & Foie Gras Spring Roll reinvents the renowned Flaming Peking Duck with a delicate filling of roasted duck, crispy skin, and secret seasoning. Another standout is the Poached Chicken & Black Garlic Spicy Wonton, combining Sichuan’s fiery tradition with black garlic fermented for 21 days and smoky Shandong chili oil.
For a touch of indulgence, the Wagyu Beef & Black Truffle Siu Mai highlights tender wagyu and spring onions, inspired by Hutong London’s famed stir-fried beef. Finally, the Steamed Garoupa Fillet & Pickled Chilli Dumpling pay homage to Hunan’s steamed fish head with tender garoupa and tangy peppers.
To check out Hutong's offerings, visit their website, or on Facebook or Instagram.
Location: 18/F HZentre, 15 Middle Road, Tsim Sha Tsui.
Opening Hours: Lunch from Monday – Friday 12:00 PM to 3:00 PM, Dinner from Monday – Sunday, 5:30 PM – 12:00 AM.
