Hutong New York

"Granny's tofu" punchy flavors from garlic, dried and fresh chillies

Wok-roasted cashew, ginger and Shao-Xing wine

Green pepper, oyster sauce

Crispy eggplant glazed with ginger, garlic and sesame oil

French beans sautéed with fresh chilli, minced pork, and dried baby shrimp

Chinese broccoli in garlic and ginger

Pea shoots wok-tossed with shredded dried scallop

Dried salted fish and ginger

Vegetarian fried rice with finely diced pickled vegetables

Wok-tossed with vegetables

Wok-tossed with seasonal vegetables

Sichuan classic dish served in a spicy minced pork, sesame and peanut broth (individual portion)

Tender squid in Sichuan peppercorn and chilli oil

In a honey, soy and wasabi dressing

Light crispy roll with prawns and scallops

Light pastry filled with mushrooms, cabbage and glass noodles

Crispy beef juliennes in a sweet chilli glaze

Chinese jade gourd in Sichuan peppercorn essence

Tender poached chicken breast in a chilli broth served room temperature

Homemade garlic soy

Chili garlic dressing

Roasted white sesame on honey glaze

Crispy broad beans tossed in a light chilli paste

Sesame Peppercorn Sauce

Light crispy roll with prawns and scallops

Served in two stages, second stage served in a lettuce leaf cup Whole duck serves 4-6 people, half duck serves 2-3 people

Deep fried spiced soft-shell crab on a bed of dried whole chillies

Wok-tossed with chilli, black beans and dried garlic

Fiery Sichuan peppercorns, garlic, ginger and julienned Chinese celery

Giant prawns tossed in dried chilli, garlic

Salted Egg Yolk

Steamed chilean sea bass with rice noodles and pickled vegetables in a mild spiced broth

Poached in a delectable chilli broth with wild mushrooms and Chinese celery

In a subtle blend of chilli and oyster sauce

Spicy Chili Broth, Red and Green Pepper Oil

Black beans, whole red peppercorns, chilli and Chinese celery

Ten-hour slow braised, star anise

Wok-fried fillet with dried chillies, star anise and cumin seeds

Tender pork short ribs braised in a famous aged black rice wine vinegar from Jiangsu province

Aperol, St. Germain, cava, mandarin, plum bitters

Kleos Mastiha, Giffard Banane du Brésil, lemon, lime, egg white

Vanilla vodka, lychee liqueur, honey, lime, Thai chili, Sichuan peppercorn

Jasmine tea-infused Maestro Dobel Tequila, Braulio, Lucano, St. Agrestis, grapefruit, lime, honey

Rosemary Vodka, Strawberry, Aloe, Italicus Bergamot, lemon

Michter's US*1 Rye, Campari, L'Orgeat, pineapple, lime, pandan

Five-spiced rum, ginger beer, lemon, butterfly pea flower

Szechuan peppercorn infused Gin Lane 'Victoria Pink', Velvet Falernum, Rothman & Winter Apricot, Cane Sugar, Lime

Sesame-washed Bourbon, Hennessy VS, Benedictine, molé bitters

Glenmorangie X, Amontilado sherry, Ancho Reyes verde, Nocino, Angostura biters, five-spice tincture

Butterfly pea flower tea, lemon, honey, plum bitters

Passionfruit, vanilla, mint

Peppercorn Pilsner, Hongkong

Mandarin and Bergamot Zest Pale Ale, Hongkong

Vanilla vodka, lychee liqueur, honey, lime, Thai chilli, Sichuan peppercorn

Aperol, St. Germain, cava, mandarin, plum bitters

Vanilla vodka, lychee liqueur, honey, lime, Thai chili, Sichuan peppercorn

Kleos Mastiha, Giffard Banane du Bresil, lemon, lime, egg white

Jasmine tea-infused Maestro Dobel Tequila, Braulio, Lucano, St. Agrestis, grapefruit, lime, honey

Rosemary Vodka, Strawberry, Aloe, Italicus Bergamot, lemon

Michter's US*1 Rye, Campari, L'Orgeat, pineapple, lime, pandan

Five-spiced rum, ginger beer, lemon, butterfly pea flower

Sesame-washed Bourbon, Hennessy VS, Benedictine, molé bitters

Glenmorangie X, Amontilado sherry, Ancho Reyes verde, Nocino, Angostura bitters, five-spice tincture

Szechuan peppercorn infused Farmers gin, Velvet Falernum, Rothman & Winter apricot, lime

Butterfly pea flower tea, lemon, honey, plum bitters

Passionfruit, vanilla, mint

"Granny's tofu" punchy flavors from garlic, dried and fresh chillies

Wok-roasted cashew, ginger and Shao-Xing wine

Green pepper, oyster sauce

Crispy eggplant glazed with ginger, garlic and sesame oil

French beans sautéed with fresh chilli, minced pork, and dried baby shrimp

Chinese broccoli in garlic and ginger

Pea shoots wok-tossed with shredded dried scallop

Dried salted fish and ginger

Vegetarian fried rice with finely diced pickled vegetables

Wok-tossed with vegetables

Wok-tossed with seasonal vegetables

Sichuan classic dish served in a spicy minced pork, sesame and peanut broth (individual portion)

Tender squid in Sichuan peppercorn and chilli oil

In a honey, soy and wasabi dressing

Light crispy roll with prawns and scallops

Light pastry filled with mushrooms, cabbage and glass noodles

Crispy beef juliennes in a sweet chilli glaze

Chinese jade gourd in Sichuan peppercorn essence

Tender poached chicken breast in a chilli broth served room temperature

Homemade garlic soy

Chili garlic dressing

Roasted white sesame on honey glaze

Crispy broad beans tossed in a light chilli paste

Sesame Peppercorn Sauce

Slow-cooked with black pepper

Served in two stages, second stage served in a lettuce leaf cup Whole duck serves 4-6 people, half duck serves 2-3 people

Deep fried spiced soft-shell crab on a bed of dried whole chillies

Wok-tossed with chilli, black beans and dried garlic

Fiery Sichuan peppercorns, garlic, ginger and julienned Chinese celery

Giant prawns tossed in dried chilli, garlic

Salted Egg Yolk

Steamed Chilean sea bass with rice noodles and pickled vegetables in a mild spiced broth

Poached in a delectable chilli broth with wild mushrooms and Chinese celery

In a subtle blend of chilli and oyster sauce

Spicy Chili Broth, Red and Green Pepper Oil

Black beans, whole red peppercorns, chilli and Chinese celery

Ten-hour slow braised, star anise

Wok-fried fillet with dried chillies, star anise and cumin seeds

Tender pork short ribs braised in a famous aged black rice wine vinegar from Jiangsu province

"Granny's tofu" punchy flavors from garlic, dried and fresh chillies

Wok-roasted cashew, ginger and Shao-Xing wine

Green pepper, oyster sauce

Crispy eggplant glazed with ginger, garlic and sesame oil

French beans sautéed with fresh chilli, minced pork, and dried baby shrimp

Chinese broccoli in garlic and ginger

Pea shoots wok-tossed with shredded dried scallop

Dried salted fish and ginger

Vegetarian fried rice with finely diced pickled vegetables

Wok-tossed with vegetables

Wok-tossed with seasonal vegetables

Sichuan classic dish served in a spicy minced pork, sesame and peanut broth (individual portion)

Tender squid in Sichuan peppercorn and chilli oil

In a honey, soy and wasabi dressing

Light crispy roll with prawns and scallops

Light pastry filled with mushrooms, cabbage and glass noodles

Crispy beef juliennes in a sweet chilli glaze

Chinese jade gourd in Sichuan peppercorn essence

Tender poached chicken breast in a chilli broth served room temperature

Homemade garlic soy

Chili garlic dressing

Roasted white sesame on honey glaze

Crispy broad beans tossed in a light chilli paste

Sesame Peppercorn Sauce

Slow-cooked with black pepper

Served in two stages, second stage served in a lettuce leaf cup Whole duck serves 4-6 people, half duck serves 2-3 people

Deep fried spiced soft-shell crab on a bed of dried whole chillies

Wok-tossed with chilli, black beans and dried garlic

Fiery Sichuan peppercorns, garlic, ginger and julienned Chinese celery

Giant prawns tossed in dried chilli, garlic

Salted Egg Yolk

Steamed Chilean sea bass with rice noodles and pickled vegetables in a mild spiced broth

Poached in a delectable chilli broth with wild mushrooms and Chinese celery

In a subtle blend of chilli and oyster sauce

Spicy Chili Broth, Red and Green Pepper Oil

Black beans, whole red peppercorns, chilli and Chinese celery

Ten-hour slow braised, star anise

Wok-fried fillet with dried chillies, star anise and cumin seeds

Tender pork short ribs braised in a famous aged black rice wine vinegar from Jiangsu province

"Granny's tofu" punchy flavors from garlic, dried and fresh chillies

Wok-roasted cashew, ginger and Shao-Xing wine

Green pepper, oyster sauce

Crispy eggplant glazed with ginger, garlic and sesame oil

French beans sautéed with fresh chilli, minced pork, and dried baby shrimp

Chinese broccoli in garlic and ginger

Pea shoots wok-tossed with shredded dried scallop

Dried salted fish and ginger

Vegetarian fried rice with finely diced pickled vegetables

Wok-tossed with vegetables

Wok-tossed with seasonal vegetables

Sichuan classic dish served in a spicy minced pork, sesame and peanut broth (individual portion)

Tender squid in Sichuan peppercorn and chilli oil

In a honey, soy and wasabi dressing

Light crispy roll with prawns and scallops

Light pastry filled with mushrooms, cabbage and glass noodles

Crispy beef juliennes in a sweet chilli glaze

Chinese jade gourd in Sichuan peppercorn essence

Tender poached chicken breast in a chilli broth served room temperature

Homemade garlic soy

Chili garlic dressing

Roasted white sesame on honey glaze

Crispy broad beans tossed in a light chilli paste

Sesame Peppercorn Sauce

Light crispy roll with prawns and scallops

Served in two stages, second stage served in a lettuce leaf cup Whole duck serves 4-6 people, half duck serves 2-3 people

Deep fried spiced soft-shell crab on a bed of dried whole chillies

Wok-tossed with chilli, black beans and dried garlic

Fiery Sichuan peppercorns, garlic, ginger and julienned Chinese celery

Giant prawns tossed in dried chilli, garlic

Salted Egg Yolk

Steamed chilean sea bass with rice noodles and pickled vegetables in a mild spiced broth

Poached in a delectable chilli broth with wild mushrooms and Chinese celery

In a subtle blend of chilli and oyster sauce

Spicy Chili Broth, Red and Green Pepper Oil

Black beans, whole red peppercorns, chilli and Chinese celery

Ten-hour slow braised, star anise

Wok-fried fillet with dried chillies, star anise and cumin seeds

Tender pork short ribs braised in a famous aged black rice wine vinegar from Jiangsu province

"Granny's tofu" punchy flavors from garlic, dried and fresh chillies

Wok-roasted cashew, ginger and Shao-Xing wine

Green pepper, oyster sauce

Crispy eggplant glazed with ginger, garlic and sesame oil

French beans sautéed with fresh chilli, minced pork, and dried baby shrimp

Chinese broccoli in garlic and ginger

Pea shoots wok-tossed with shredded dried scallop

Dried salted fish and ginger

Vegetarian fried rice with finely diced pickled vegetables

Wok-tossed with vegetables

Wok-tossed with seasonal vegetables

Sichuan classic dish served in a spicy minced pork, sesame and peanut broth (individual portion)

Tender squid in Sichuan peppercorn and chilli oil

In a honey, soy and wasabi dressing

Light crispy roll with prawns and scallops

Light pastry filled with mushrooms, cabbage and glass noodles

Crispy beef juliennes in a sweet chilli glaze

Chinese jade gourd in Sichuan peppercorn essence

Tender poached chicken breast in a chilli broth served room temperature

Homemade garlic soy

Chili garlic dressing

Roasted white sesame on honey glaze

Crispy broad beans tossed in a light chilli paste

Sesame Peppercorn Sauce

Light crispy roll with prawns and scallops

Served in two stages, second stage served in a lettuce leaf cup Whole duck serves 4-6 people, half duck serves 2-3 people

Deep fried spiced soft-shell crab on a bed of dried whole chillies

Wok-tossed with chilli, black beans and dried garlic

Fiery Sichuan peppercorns, garlic, ginger and julienned Chinese celery

Giant prawns tossed in dried chilli, garlic

Salted Egg Yolk

Steamed chilean sea bass with rice noodles and pickled vegetables in a mild spiced broth

Poached in a delectable chilli broth with wild mushrooms and Chinese celery

In a subtle blend of chilli and oyster sauce

Spicy Chili Broth, Red and Green Pepper Oil

Black beans, whole red peppercorns, chilli and Chinese celery

Ten-hour slow braised, star anise

Wok-fried fillet with dried chillies, star anise and cumin seeds

Tender pork short ribs braised in a famous aged black rice wine vinegar from Jiangsu province

"Granny's tofu" punchy flavors from garlic, dried and fresh chillies

Wok-roasted cashew, ginger and Shao-Xing wine

Green pepper, oyster sauce

Crispy eggplant glazed with ginger, garlic and sesame oil

French beans sautéed with fresh chilli, minced pork, and dried baby shrimp

Chinese broccoli in garlic and ginger

Pea shoots wok-tossed with shredded dried scallop

Dried salted fish and ginger

Vegetarian fried rice with finely diced pickled vegetables

Wok-tossed with vegetables

Wok-tossed with seasonal vegetables

Sichuan classic dish served in a spicy minced pork, sesame and peanut broth (individual portion)

Tender squid in Sichuan peppercorn and chilli oil

In a honey, soy and wasabi dressing

Light crispy roll with prawns and scallops

Light pastry filled with mushrooms, cabbage and glass noodles

Crispy beef juliennes in a sweet chilli glaze

Chinese jade gourd in Sichuan peppercorn essence

Tender poached chicken breast in a chilli broth served room temperature

Homemade garlic soy

Chili garlic dressing

Roasted white sesame on honey glaze

Crispy broad beans tossed in a light chilli paste

Sesame Peppercorn Sauce

Light crispy roll with prawns and scallops

Served in two stages, second stage served in a lettuce leaf cup Whole duck serves 4-6 people, half duck serves 2-3 people

Deep fried spiced soft-shell crab on a bed of dried whole chillies

Wok-tossed with chilli, black beans and dried garlic

Fiery Sichuan peppercorns, garlic, ginger and julienned Chinese celery

Giant prawns tossed in dried chilli, garlic

Salted Egg Yolk

Steamed chilean sea bass with rice noodles and pickled vegetables in a mild spiced broth

Poached in a delectable chilli broth with wild mushrooms and Chinese celery

In a subtle blend of chilli and oyster sauce

Spicy Chili Broth, Red and Green Pepper Oil

Black beans, whole red peppercorns, chilli and Chinese celery

Ten-hour slow braised, star anise

Wok-fried fillet with dried chillies, star anise and cumin seeds

Tender pork short ribs braised in a famous aged black rice wine vinegar from Jiangsu province

Aperol, St. Germain, cava, mandarin, plum bitters

Kleos Mastiha, Giffard Banane du Brésil, lemon, lime, egg white

Vanilla vodka, lychee liqueur, honey, lime, Thai chili, Sichuan peppercorn

Jasmine tea-infused Maestro Dobel Tequila, Braulio, Lucano, St. Agrestis, grapefruit, lime, honey

Rosemary Vodka, Strawberry, Aloe, Italicus Bergamot, lemon

Michter's US*1 Rye, Campari, L'Orgeat, pineapple, lime, pandan

Five-spiced rum, ginger beer, lemon, butterfly pea flower

Szechuan peppercorn infused Gin Lane 'Victoria Pink', Velvet Falernum, Rothman Winter Apricot, Cane Sugar, Lime

Sesame-washed Bourbon, Hennessy VS, Benedictine, molé bitters

Glenmorangie X, Amontilado sherry, Ancho Reyes verde, Nocino, Angostura biters, five-spice tincture

Butterfly pea flower tea, lemon, honey, plum bitters

Passionfruit, vanilla, mint

Peppercorn Pilsner, Hongkong

Mandarin and Bergamot Zest Pale Ale, Hongkong