Northern Chinese restaurant Hutong, which is located on level 33 of the Shard in London, has appointed a new head chef.
Fei Wang from Chengdu in Sichuan province has trained across China, starting at the Sichuan Higher Institute of Cuisine, before moving on to the Sichuan Hotel and Huayuan hotel, followed by six years spent as head chef at Hong Yun restaurant.
Taking inspiration from meals served in the imperial palaces of Peking, Hutong mixes the fiery spices of Sichuan, seafood and vinegars from Shandong, and well- known fare from Peking.
New to Hutong, a number of dishes utilise the common frying technique that underpins much of Sichuan cooking. New dishes include: Sichuan-style deep fried lobster, served with red and green chillies and black beans; Ma La crispy eel (‘Ma La' comes from two Chinese characters meaning, respectively, ‘numbing' and ‘spicy'); and fried yu xiang tofu (translated as fish flavour tofu).
Meanwhile, red star noodles sees a northern Chinese twist on the southern delicacy. Playing on the lighter flavours of southern China, steamed halibut sits underneath Sichuan red pepper, and atop rice noodles and gong vegetables in a Sichuan broth.
Former Hutong head chef Bing Luo has moved on to Maiden Shanghai in Dubai.
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