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
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