If you’re a chilli fan or just want something spicy to warm yourself this winter, then look no further than Hutong! The Chinese restaurant with the famously gorgeous harbour view has recently launched a new menu celebrating the fiery flavours of northern Chinese cuisines. Titled ‘Qian Jiao Bai Wei – The Essence of Heat’, the menu spotlights five dishes elevated with a secret ingredient: Hutong’s housemade chilli sauces. Crafted using five chilli varieties native to Northern China, each sauce brings a distinctive kick to traditional recipes.
Start the meal easy with the crispy eggplant in a nutty almond sauce which only has a hint of spiciness, as well as the king crab with Yunnan pepper and kumquat chilli sauce, an appetising dish that bursts with aromas of the green line chillies of the region and where spice and citrus notes balances the richness of Alaskan King crab meat.
Our favourite dishes are by far the mains: flaming A5 Japanese Wagyu beef with roasted Sichuan Erjingtiao chilli – a flavourful, smokey creation that spotlights two premium ingredients – as well as the wok-tossed lobster with Guntur chillies and Hutong’s signature chilli oil. The latter is enhanced greatly with umami-laden fermented black beans and crispy garlic bits, making the dish so moreish we almost licked the plate clean.
While three of the above sauces are only available to taste while dining in at Hutong with the ‘Qian Jiao Bai Wei’ menu, chilli lovers can take home the signature Hutong Chilli Sauce and Hutong Peppercorn Oil. Made with aromatic ghost peppers and accented with a range of dried seafood, the chilli sauce offers a distinctive kick to just about any home-cooked meal. Meanwhile, the peppercorn oil – made with high-quality Sichuan green peppercorns – offers a mild numbing sensation that elevates a dish to new heights.
To offset the heat on the menu, diners can order two non-alcoholic teas as a palate cleanser between courses. The Red Lantern is a sparkling Da Hung Pao tea enhanced with the zestiness of ginger, lemon, and Sichuan peppercorns, while the Spicy Ginger Lemon Soda sees the ordinary soda uplifted with ginger, chilli, and peppercorns.
The ‘Qian Jiao Bai Wei’ menu is available at all Hutong locations worldwide until January 18, 2026, so even if you’re out of town this season, chances are you might be able to catch these dishes at Hutong’s global branches instead. Meanwhile, the Hutong Chilli Oil and Hutong Peppercorn Oil are made fresh daily and priced at $200 each.
Stay in the loop: sign up for our free Time Out Hong Kong newsletter for the best of the city, straight to your inbox
Recommended stories:
An urban zen garden with large art installations takes over the Hong Kong Palace Museum grounds
This Hong Kong hotel has two of the world’s top restaurants, according to La Liste
A Pinocchio-themed night parade with giant puppets is coming to Hong Kong