Hutong Hong Kong

Hutong Hong Kong Occasionally fiery Northern Chinese cuisine paired with amazing harbour views of Hong Kong.
(1924)

Hutong takes its inspiration from the Lu School (鲁菜) with its roots in the province of Shandong. Dramatic and intriguing, Hutong combines antique-studded interiors, inspired by the hutongs – or alleyways - of Old China, with elaborately carved stone archways, antique metal-studded wooden doors, billowing silk curtains, carved wooden screens and delicate rickshaws.

12/06/2026

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The Red Lantern Series: Occasionally Fiery menu remains until 28 June, revisiting the dish that first shaped its identity in Hong Kong nearly two decades ago. Watch the full menu into rotation, from the Crispy Soft-shell Crab, Crispy Lobster, to the Lau Fau Shan Oysters, Steamed Mandarin Fish Fillet, Flaming Wagyu Beef Char Siu, and Steamed Eggplant with Chilli Sauce.⁠
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Each dish is built around Guizhou red lantern chilli, where heat is layered through aroma, spice, and controlled technique rather than intensity alone. Lantern baskets frame the table, linking each plate back to the original Red Lantern that first defined Hutong.⁠
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「燈影千紅：熾然味燃」重現胡同近二十年前的招牌佳餚，感受胡同當日是如何奠定今日之地位，菜單僅供應至6月28日。從大紅燈籠高高掛、四川燈籠椒爆炒龍蝦，到流浮山水煮蠔、青紅花椒桂花魚、火焰和牛叉燒，以及胡同魚香茄子，所有動人風味逐一登場。⁠
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每道菜式皆以貴州紅燈籠辣椒為底蘊，辣味並非憑強度，更透過辛香氣息與精準技法層層鋪展。餐桌上以大紅燈籠為器皿，讓每道菜皆呼應胡同最初的那盞「紅燈籠」。

Served on Father's Day, the Sichuan-style Scallop and Abalone infused with Chinese Moutai spirit is built around firm sc...
10/06/2026

Served on Father's Day, the Sichuan-style Scallop and Abalone infused with Chinese Moutai spirit is built around firm scallop and abalone, lightly coated in a sauce carrying the sharp aromatic edge of prestigious baijiu. The liquor adds a distinct herbal lift that sits over the natural sweetness of the seafood.⁠
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Each piece holds a clean bite, with the sauce settling into the surface without weighing down the texture. This dish is available from 19 to 21 June on the Father's Day Dinner Menu, as a delicious expression of restraint and precision.⁠
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於父親節限定供應的茅台川汁帶子九孔鮑，以帶子與鮑魚的鮮意為基調。醬汁中那股茅台香，凌厲且馥郁，散發著獨特的草本風味，在海鮮天然的鮮甜上緩緩浮現。⁠
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每一口均清爽俐落，醬汁輕裹表層，卻毫不影響口感。此佳餚於6月19日至21日的父親節晚餐菜單上限定供應，展現出一種內斂而精準的風味美學。

Tables face the harbour where ferries trace steady lines across the water, while plates of dim sum arrive continuously t...
04/06/2026

Tables face the harbour where ferries trace steady lines across the water, while plates of dim sum arrive continuously throughout Feng Wei Brunch. The format is built around repetition in service rather than a single course moment, allowing guests to revisit dishes across the sitting.⁠
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Available alongside our harbour-view seating and interactive weekend programme.⁠
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面向維港，渡輪在水面劃出航跡，「豐味早午餐」讓點心一籠籠上桌。整場用餐體驗，不止於享受某一款佳餚，而是美味不斷，以服務讓賓客能一再回味心愛的菜式。⁠
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維港的景觀雅座，週末的互動娛慶節目，將一同呈獻。

⁠⁠Hutong marks more than two decades in Hong Kong with the Red Lantern Series: Occasionally Fiery, available until 28 J...
28/05/2026

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Hutong marks more than two decades in Hong Kong with the Red Lantern Series: Occasionally Fiery, available until 28 June 2026. The menu brings back the Red Lantern presentation that first defined the restaurant against its Victoria Harbour backdrop.⁠
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Dishes are served in red lantern vessels, referencing the chilli at the centre of Hutong’s cooking: the Red Lantern chilli from Guizhou, known for its numbing heat and aromatic depth. The series returns to the original idea of fire, structure, and shared dining shaped around Northern Chinese technique.⁠
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Hutong continues its legacy that began in Hong Kong before expanding to London, New York, Dubai, and Miami. The story remains anchored here, where the first Red Lantern dish was introduced.⁠
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為慶祝胡同紮根香港逾二十載，特別推出「燈影千紅：熾然味燃」菜單，供應期至2026年6月28日。菜單重新呈現當年的大紅燈籠擺盤，感受當年菜餚如何與維港景致共同奠定品牌地位。⁠
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菜餚以大紅燈籠為器皿，藉此呼應胡同烹飪精髓——以貴州的紅燈籠辣椒入饌，散發其為人津津樂道的麻辛與濃香。整個系列，回歸初心，讓火焰、風味結構，北方菜系的技法，打造彼此同享的盛宴。⁠
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胡同的傳奇始於香港，其後版圖擴展至倫敦、紐約、杜拜及邁阿密。而我們的故事，始終紮根於此，就是那道經典原創菜式「大紅燈籠」的發源地。

On 31 May, Hutong’s brunch programme includes a Lion Dance class led by performers who work with traditional Northern an...
26/05/2026

On 31 May, Hutong’s brunch programme includes a Lion Dance class led by performers who work with traditional Northern and Southern styles. Guests are guided through stance, timing, and the controlled movements that shape the head, body, and tail coordination. The session focuses on footwork patterns, drum cues, and how energy is carried through each movement rather than exaggerated motion.⁠
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It sits alongside our wider brunch entertainment line-up, presented as part of the same cultural programme at our Feng Wei Brunch on 31 May.⁠
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5月31日，胡同的早午餐節目將包括一場舞獅體驗班，由同時熟諳南獅北獅的舞獅師傅帶領。賓客將在導師指導下，學習步法﹐節奏掌控，並協調獅頭、獅身與獅尾的細緻動作。工作坊聚焦於腳法，教授鼓點訊號，並如何將氣勢貫注於動作之中，而非單純的誇張肢體動作。⁠
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此體驗班是「豐味早午餐」的娛慶系列之一，於5月31日帶來獨特的文化體驗。

22/05/2026

As the evening settles, the kitchen shifts its rhythm.⁠
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Fire takes over, transforming our Crispy Lamb Ribs over an open flame. Here, smoke, spice, and caramelisation are built in quiet, disciplined layers — creating an experience that is bold in character, yet perfectly measured.⁠
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The table is set. Reserve your evening via the link in our bio.⁠
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傍晚時分，廚房的格調悄然轉變。⁠
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火焰漸盛，京城羊肉置於明火之上。煙燻與辛料香濃，浮現迷人的焦香，整道佳餚風味鮮明，拿捏得宜。一切內斂且精準，風味於火光之間慢慢堆疊。⁠
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餐桌已就緒，歡迎點擊bio的連結，預留您的晚間饗宴。

20/05/2026

Stamped with the characters for peace and safety, Ping On Buns have long been part of Hong Kong’s Cheung Chau Bun Festival, where towers of steamed buns rise across the island each May. Filled with sweet lotus seed or red bean paste, the buns are closely tied to wishes of good fortune, protection, and family wellbeing.⁠
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On 24 May, Hutong’s dim sum masters invite guests to shape and stamp their own Ping On Buns as part of the Feng Wei Brunch experience. Join us for a hands-on workshop alongside unlimited dim sum, harbour views, and a weekend table built for sharing.⁠
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確切地印著「平安」二字的平安包，向來是香港長洲太平清醮的重頭戲。每逢五月，搶包山在島上聳立，四處是蒸包的飄香。內餡是甜潤的蓮蓉或紅豆蓉，每一口都是一份祝福，蘊含闔家安康的祝願。⁠
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5月24日，胡同的點心師傅將於「豐味早午餐」時段中，邀請賓客一起親手包製、蓋印，製作屬於自己的平安包。歡迎來參與這場手作工作坊，同時享用無限供應的點心，飽覽維港景致，在週末一同感受這份溫暖。

⁠⁠The first “Red Lantern” arrived nearly 20 years ago: a basket filled to the brim with dried chillies, impossible to i...
18/05/2026

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The first “Red Lantern” arrived nearly 20 years ago: a basket filled to the brim with dried chillies, impossible to ignore once it hit the table. The Red Lantern – Crispy Soft-shell Crab with Sichuan Dried Chilli draws from the Sichuan classic La Zi Ji, reworked through precise wok technique and a proprietary spice blend that layers fragrance, heat, and crunch. Golden soft-shell crab is fried until crisp, then tossed through chillies that perfume the air before the first bite lands.⁠
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Part of the Red Lantern Series: Occasionally Fiery menu, it returns in the lantern basket that defines Hutong’s table until 28 June.⁠
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「大紅燈籠高高掛」這道標誌性菜式，於將近二十年前首度登場。一襲竹籃滿載乾椒，上桌即抓住全場目光。軟殼蟹以四川燈籠椒爆炒，是從經典川菜辣子雞汲取靈感，再憑藉精準的炒鑊工夫，獨家的香料配方，層層疊出香、辣、脆。金黃軟殼蟹炸至酥脆，與乾辣椒同炒，讓香氣在入口之前已瀰漫席間。⁠
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菜式於「燈影千紅：熾然味燃」菜單中呈獻，供應期至6月28日。佳餚依然以那盞標誌性的燈籠竹籃盛載，於餐桌華麗亮相。

Watch the golden, crispy Peking Duck carved table-side, its skin glistening under the soft glow of lanterns. Wrapped wit...
15/05/2026

Watch the golden, crispy Peking Duck carved table-side, its skin glistening under the soft glow of lanterns. Wrapped with cucumber, spring onion, and homemade duck sauce, each bite balances richness and freshness. From your window seat, the city skyline provides a stunning backdrop, making every forkful a visual and gustatory experience. Capture it all and tag us—we’re always inspired by your photos.⁠
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金黃酥脆的片皮鴨，於桌邊即席片切，鴨皮在燈籠柔光下閃爍油光。佐以青瓜、蔥絲與自家醬汁，以薄餅皮包裹，感受豐腴與清新之間的完美平衡。置身窗邊雅座，城市天際線化作壯麗佈景，每一刻皆是視覺與味覺的雙重饗宴。⁠
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捕捉這一切，並標註我們——只因您的鏡頭，總是我們靈感泉源。⁠
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📸:

13/05/2026

On 24 May, Hutong's dim sum masters guide guests through Ping On Bun, demonstrating each stage from dough preparation to final hand-folded shape. The focus is on texture and handling: how the dough is pressed, filled, and sealed for a clean, even finish.⁠
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Book your table for 24 May to take part.⁠
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5月24日—胡同的點心師傅將帶領賓客親手製作平安包，從準備麵團、釀入餡料、至最後手摺成型修邊，逐一示範每個工序，傳承巧勁與手藝。⁠
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歡迎預訂5月24日胡同豐味早午餐，親身參與難忘的體驗。

Address

18/F, 15 Middle Road
Tsim Sha Tsui

Opening Hours

Monday 12:00 - 00:00
Tuesday 12:00 - 00:00
Wednesday 12:00 - 00:00
Thursday 12:00 - 00:00
Friday 12:00 - 00:00
Saturday 11:30 - 00:00
Sunday 11:30 - 00:00

Telephone

+85234288342

Website

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