He has previously worked at the five star Nan Hai Hotel in Shenzhen and the Tragaluz restaurant group in Barcelona. When joining Hutong he will be introducing eight new dishes to the menu (eight being considered the luckiest number in Chinese tradition), which will highlight the fascinating and diverse flavours for which Hutong is renowned.
Bing’s new dishes will celebrate the staple, authentic ingredients in Chinese cooking married with his unique and contemporary style. Choices will include a subtle yet complex monkfish in Yangtze hot and sour broth, a contemporary take on the Sichuan classic, updated with a silky pumpkin sauce replacing the traditional pickled chillies and adding colour and sweetness.
Another well-known dish given an imaginative twist is ‘Kung po’ sauce. Instead of the usual chicken, here it accompanies lobster, adding a touch of luxury to the warmth of chillies. Served whole in the shell, this dish is a fitting tribute to the former governor of Sichuan province after whom it is named. The deep-fried de-boned turbot with citrus dressing is tossed in a mix of spices including cumin and chilli, the blend is a subtle nod to Muslim influences in northern China. Also on the menu is Chinkiang fried eel, a famous Shanghai dish which marries the texture and richness of eel with tangy black vinegar, and soy sauce to create a dish both unusual and extremely moreish.
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