Bing Luo is the new head chef at Hutong, the Chinese restaurant in London's Shard building.
The new choices will include monkfish in Yangtze hot and sour broth with a pumpkin sauce replacing the traditional pickled chillies; lobster with traditional "kung po" sauce served whole in the shell with bullet chillies; deep-fried de-boned turbot with citrus dressing tossed in spices including cumin and chilli; and Chinkiang fried eel, a dish from Shanghai.
The chef's previous career spans roles at the four-star Ming Shan hotel in Sichuan, the five-star hotel Nan Hai in Shenzhen, and with the Tragaluz restaurant group in Barcelona, teaching modern Chinese cooking to Spanish chefs.
In 2009 he became the Chinese restaurants director of JWPK Holding in Malaysia, and has also worked as executive chef for Singapore Airlines.
Hutong is part of the Aqua Restaurant Group, which also owns Aqua Shard on the 31st floor of the iconic London building. Having opened on the 33rd floor in June 2013, Hutong joins other hospitality establishments in the skyscraper, including Oblix and the Shangri-La hotel.
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