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.
Book your table for 24 May to take part.
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。
歡迎預訂5月24日胡同豐味早午餐，親身參與難忘的體驗。
#RedLanternSeries
Most evenings begin at the red lantern wall — phones angled slightly upward to catch the saturated glow and the folds of silk overhead. Then it shifts to your table, where the harbour sits wide and uninterrupted beyond the glass. Dishes arrive in red lantern-inspired forms, their shapes echoing what you just photographed.
The limited-time Red Lantern Series: Occasionally Fiery menu runs from 28 March to 28 June — a special collection marking over 20 years in Hong Kong, revisiting the dishes that first defined its Northern Chinese kitchen. Not a departure, but a return — seen, then eaten.
大多數夜晚，總是從那面紅燈籠牆開始。當手機向上緩移，耀眼的光暈與絲綢漸漸顯露。將目光移至餐桌，窗外維港更是一覽無遺。一系列的佳餚以紅燈籠為靈感登場，造型恰如您鏡頭下的景致。
期間限定的「燈影千紅：熾然味燃」菜單，於3月28日至6月28日呈獻，旨在紀念餐廳紮根香港逾二十年，重溫當初以北方菜系立足此地的風采。以一次歸途，重逢美味與感動。
Hutong’s menu is full of favourites, and our team knows which ones capture the essence of our kitchen. From subtle spice to layered textures, these dishes showcase the thought and craft behind every plate.
胡同的菜單佳餚雲集，款款皆深受饕客所愛。而我們的團隊，更深諳餐廳的招牌美饌。
細膩的香辛、層次豐富的口感，每道菜皆蘊藏細膩的意圖巧思，以及千錘百鍊的匠心工藝。
#RedLanternSeries
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.
Part of the Red Lantern Series: Occasionally Fiery menu, it returns in the lantern basket that defines Hutong’s table until 28 June.
「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。
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 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.
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。
捕捉這一切，並標註我們——只因您的鏡頭，總是我們靈感泉源。
📸: @jeffmendozaaa
#RedLanternSeries
The Hutong Style Steamed Eggplant with Chilli Sauce draws on Sichuan’s “fish-fragrant” profile, where garlic, chilli, seasoning, and Hutong's numbing peppercorn oil are layered with control rather than heaviness. The eggplant is steamed until fully yielding, its soft surface absorbing the sauce while holding its shape.
Served on the Red Lantern Series: Occasionally Fiery menu until 28 June, it shows how depth is built through timing, balance, and control.
胡同魚香茄子，深諳川菜「魚香」之妙。蒜香、辣椒、各種調味，與胡同自製的招牌藤椒油，層層鋪疊，克制且毫不膩口。茄子燜煮至徹底軟嫩，柔潤地飽吸醬汁，形態依然完整。
菜式於「燈影千紅：熾然味燃」菜單中呈獻，供應期至6月28日。它印證了風味的深度，源於對火候、平衡與分寸的精準掌握。
#RedLanternSeries
Fire arrives tableside with the Flaming Wagyu Beef Char Siu, a dish of A5 wagyu ribeye lacquered in a caramelised glaze, then set ablaze to order. The surface catches a light char while the centre stays soft, the richness cut with muscat grapes, red fruit, and kumquat placed over each piece.
It brings a measured contrast to the Red Lantern Series: Occasionally Fiery menu, with smoke, sweetness, and fruitiness in balance.
烈焰於席間躍動，隨火焰和牛叉燒一同登場。這道菜嚴選A5和牛肋，裹上晶瑩的焦糖醬汁，即席點火炙燒。外層微微焦香，內裡軟嫩，每件和牛上更綴以香印提子、紅火龍果與金桔，以果香平衡豐腴。
煙燻、甜意與果酸均完美交織，為「燈影千紅：熾然味燃」菜單添上一份動人的張力。
#HutongMothersDay
The Shredded Pork with Sweet Bean Sauce arrives as part of Hutong’s Mother’s Day Dinner Menu for four, served from 8 to 10 May. Each strand is coated in a glossy sweet bean glaze that clings to the meat without breaking its texture. Warm Chinese pancakes come alongside for folding at the table, designed for shared bites rather than individual plating.
The scallion garnish adds sharpness against the sweetness of the sauce, cutting through each mouthful. Built for hands-on dining, it becomes a dish assembled in real time across the table
京醬千絲於胡同四人份的母親節晚市菜單中呈獻，於5月8日至10日期間限定供應。每條豬肉絲均裹上油亮濃稠的甜麵醬，亦讓其保持軟嫩。溫熱的餅皮隨後上桌，由您親手包裹，也讓彼此共享細味，不讓一人獨享。
蔥絲的辛香，俐落地平衡醬汁的甜意，為每一口添一份清爽。這是一道講究互動的菜餚，於餐桌前即席組裝，讓歡聚時光更添趣味。
Cocktails gleam with Hutong’s signature stamp as flavours and aromas intertwine. Explore the bar menu — from playful twists on classics to bold, uncharted flavour pairings — alongside small plates that accentuate the drink.
The wine list is curated for complexity, perfect for conversation or contemplation.
雞尾酒中，胡同的標誌印記正閃爍著，風味與香氣隨之相互交織。翻開酒單，從添上玩味的經典調酒，到大膽創新的風味搭配，還有一系列佐酒小食，讓體驗更添層次。
葡萄酒單的設計，只為帶來各種風味可能，不論於席間閒談，還是獨自細味，都適合不過。
Warm light falls across the Kung Po Chilli Soft-shell Lobster with Cashew Nuts and Sweet Shaoxing Wine Sauce, where fiery chilli and roasted cashews meet a glossy Shaoxing glaze. Tender lobster meat and crisp edges play against the sauce’s gentle sweetness and layered aroma, creating contrast in every bite. Rich in texture and precise in balance, it is as striking on the table as it is on the palate.
暖和燈光徐徐灑落，映照出宮保軟殼龍蝦的迷人之姿。香辛辣椒與烤腰果，遇上甜潤的紹興酒醬汁，交織出濃郁之味。龍蝦肉質軟嫩，邊角酥脆，與醬汁的馥郁香氣相互呼應，讓風味層層遞進。
外觀奪目，風味深邃，一切恰到好處，講究得令人難忘。
#HutongMothersDay
Our Steamed Grouper with Chopped Chilli Pepper Sauce is prepared to retain its delicate, flaky texture, each slice absorbing a whisper of chilli oil that blossoms on the palate. The subtle heat enhances the fish’s natural sweetness without overpowering it, creating a bite that is perfect for sharing over a table filled with carefully crafted Northern Chinese dishes.
Available from 8 – 10 May during Dinner, capture your Mother's Day moment and celebrate her with flavours that linger long after the meal.
剁椒東星斑魚肉細膩，每片輕染一抹辣油，鮮味在舌尖悄然綻放。微辛襯托魚鮮，恰到好處，不掩本味，最適合圍坐一桌，與多道精心巧製的北方佳餚一同登場。
僅於5月8日至10日晚市供應。風味餘韻綿長，來以此慶祝，共度母親節的美好時刻。
#RedLanternSeries
For a nuanced expression of spice, the Steamed Mandarin Fish Fillet with Sichuan Red & Green Peppercorn is steamed until just set, then finished with hot peppercorn oil. Red and green peppercorns release a measured numbing warmth, lifting the fish’s natural sweetness without clouding it.
Discover it on the Red Lantern Series: Occasionally Fiery menu until 28 June, and experience a balanced and deliberate interpretation of heat.
若論辛香之細膩，當數青紅花椒桂花魚。桂花魚片蒸至恰到好處，魚肉嫩滑，最後淋上滾燙的花椒油。青紅花椒釋放出溫潤有度的麻香，輕柔地襯托出魚肉本有的清甜，毫不喧賓奪主。
誠邀您細嚐這道於「燈影千紅：熾然味燃」菜單呈獻的佳餚，供應期至6月28日，親身感受平衡且精準的辛香之味。
