Bing Luo PortraitHutong serves authentic contemporary Northern Chinese cuisine, set above the city in an elegant setting on level 33 of The Shard.

The 130-cover restaurant was created by David Yeo, founder of Aqua Restaurant Group, and serves Northern Chinese cuisine. Opened in 2013 on level 33 of The Shard, Hutong takes its inspiration from the dishes served in the imperial palaces of what was then Peking. Based on the ‘Lu school’ cuisine of Shandong Province, renowned for its seafood and vinegars and with influences from Sichuan Province, famous for its fiery spices and peppers, the menu at Hutong artfully captures the subtlety and surprises of Northern Chinese cooking. The restaurant is named after Beijing’s ancient hutongs – the now fast-disappearing narrow lanes which criss-crossed the city revealing its old family houses, their grand courtyards and life within.

Bing began his career as the Sichuan chef at the four star Ming Shan Hotel in Sichuan before becoming head chef at a number of culinary establishments in China. In 2009, he became the Chinese restaurants director of JWPK Holding in Malaysia, where he was responsible for running and developing two restaurants: the Emperor’s Delight and The SiuLaFan. He also spent three months at the Tragaluz restaurant group in Barcelona, teaching modern Chinese cooking to Spanish chefs for its Oriental Tapas project.  Returning to Barcelona for a second time in 2011, he was employed as Chinese executive chef overseeing food and drink for luxury group Singapore Airlines. Bing joined Hutong as head chef in 2015. His background in Sichuan cuisine, which is integral to the food served at Hutong, has ensured that Hutong remains at the forefront of Northern Chinese cuisine in London.

What could you not live without in the kitchen? My Chinese knives and Chinese wok 
Whats the most important thing to consider when designing a kitchen? The flow of the kitchen during service and the position of gas turbo burners
Which kitchen appliance manufacturer supplies your kitchen? Far East
If you had to choose a last meal, what would it be? Sichuan-style double-cooked pork belly and fried rice


Telephone: 020 3011 1257

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