Get us in your inbox



  • Restaurants
  • London Bridge
  • price 4 of 4
  • Recommended
  1. Photo credit: Paul Winch-Furness
    Photo credit: Paul Winch-Furness
  2. Hutong (Hutong)
  3. Hutong (Tim Winter)
    Tim Winter
  4. Photo credit: Paul Winch-Furness
    Photo credit: Paul Winch-Furness
  5. Photo credit: Paul Winch-Furness
    Photo credit: Paul Winch-Furness
  6. Hutong (Tim Winter)
    Tim Winter
  7. Hutong (Tim Winter)
    Tim Winter
  8. Hutong (Hutong)
  9. Hutong (Tim Winter)
    Tim Winter
  10. Hutong (Hutong)
  11. Paul Winch-Furness (Paul Winch-Furness)
    Paul Winch-Furness
  12. Hutong (Hutong)
  13. Hutong (Tim Winter)
    Tim Winter
To celebrate this year’s Mid-Autumn Festival, Hutong has created a traditional four course tasting menu with optional drinks pairing.
- Hutong

Time Out says

Like the original Hutong in Hong Kong, the Shard version is a glitzy place with amazing views, ersatz Old Beijing decor, and a Sichuan/Northern Chinese menu.

The Shard you already know. Hutong, halfway up the Shard, needs more than just a ni hao of introduction. Like the original Hutong in Hong Kong, this is a glitzy, high-end Chinese restaurant with magnificent views and ersatz Old Beijing decor, the same Sichuan and northern Chinese menu, and a clientele comprised mainly of tourists and expats. What’s different about the Hong Kong and London kitchens is the level of spice, with the traditionally fiery cuisine having been toned down a bit for the gweilo (foreigner) palate.

Delicate starters of chilled sliced scallops served with pomelo segments or octopus salad with hot and sour sauce are followed by mouthwatering mains such as prawn wontons with ma-la (‘numbing, spicy hot’ sauce), a ‘red lantern’ of softshell crabs or Mongolian-style barbecue rack of lamb.

It's not cheap, but then this is the Shard, not Chinatown.

Also in the Shard:

Hong Kong restaurant group Aqua has taken over the 31st and 33rd floors of the Shard. On the 33rd floor is Hutong, a contemporary Chinese restaurant modelled on the Hong Kong restaurant of the same name. On the 31st floor is Aqua Shard, a British restaurant. A three-storey high atrium bar serves British cocktails with an emphasis on gin and tea. On the 32nd floor is Oblix, run by the people behind Zuma and Roka.

Hosting a private event?

This venue has areas available to hire for private events

Hutong says
The Mid-Autumn Festival is often regarded as the most important holiday in China after Chinese New Year. Deeply ingrained in Chinese culture, family and friends traditionally come together to celebrate and give thanks to the moon for their successful crop harvest.

Located on level 33 of The Shard, Head Chef Fei Wang and his team have created a special Mid-Autumn Festival dinner menu, available from the 10th-17th September for £98pp. For an additional £47pp, guests can opt for an expertly picked drinks pairing starting with Pommery Brut Royal Champagne before exploring Hutong’s Chinese wines including Château Changyu Moser XV, White Cabernet 2020 and Château Changyu Moser XV, Red Cabernet 2019. Taking inspiration from the Sichuan Province, famed for its fiery spices and peppers, dishes include Tender poached chicken breast with Pi Xian spicy soba noodles, Pan-fried beef tenderloin with bell peppers and Sichuan dried chili and Chilled tofu in salted egg yolk sauce with mixed seafood. For dessert, a special Festival Mooncake has been created to honour the moon goddess, paired with Rhythm, Alphonso Mango Wine. Mooncakes are a Mid-Autumn; their symbolic shape represents reunion and happiness.


The Shard
Level 33
31 St. Thomas Street
Tube/Rail: London Bridge
Opening hours:
Restaurant Hours Lunch Monday: Closed Tuesday – Sunday: 12.00pm – 2.30pm Dinner Monday – Sunday: 5.00pm – 8.15pm
Do you own this business?
Business Already Claimed

The best things in life are free.

Get our free newsletter – it’s great.

Loading animation
Déjà vu! We already have this email. Try another?

🙌 Awesome, you're subscribed!

Thanks for subscribing! Look out for your first newsletter in your inbox soon!