Hutong at The Shard restaurant reviews
Cuisine: Asian
Price:    pound pound pound
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Verdict based on 12 critic, 3 blogger and 0 user reviews and awards
Restaurant Profile »

Address: The Shard, Level 33, 31 St. Thomas Street, London SE1 9RY

Website: Visit restaurant website

Telephone: +44 20 7478 0540

On level 33 of The Shard, Hutong serves dishes from Northern China such as Red Lantern (crispy softshell crab with dried chilli) or roasted Peking duck. A three-storey high atrium bar serves British cocktail. The venue (and its sibling in Hong Kong) are run by the Aqua Group.

Latest reviews of Hutong

John_Walsh

John Walsh, The Independent

4 July 2015

It’s hard to ignore Hutong’s exorbitant pricing strategy, but by God it seems worth it, so intense, dramatic and multiflavorous are its dishes, so charming the service…

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AA_Gill

AA Gill, The Sunday Times

15 December 2013

This is a very, very good Chinese restaurant, albeit a very, very expensive one. But perhaps it’s a good thing: we should stop thinking of Chinese food as the cheap takeaway, the post-pub slurped option. It’s rich food from the new masters of commerce and it tastes like it…

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matthew_norman

Matthew Norman, The Telegraph

15 October 2013

Strips of eel fried in the thinnest, delicate batter, served with black fungus, vegetables and bulbous red chillies that looked more like cherry tomatoes, was a vibrant, colourful creation…

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giles_coren

Giles Coren, The Times

12 October 2013

Lamb and fennel seed dumplings were a new one on me and brought a very herby, almost Italian flavour to an unfamiliar place, like when Petrarch or Boccaccio nudge occasionally into the late poems of Chaucer…

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What the Critics say

John_Walsh

John Walsh, The Independent

4 July 2015

It’s hard to ignore Hutong’s exorbitant pricing strategy, but by God it seems worth it, so intense, dramatic and multiflavorous are its dishes, so charming the service…

Read full review »
AA_Gill

AA Gill, The Sunday Times

15 December 2013

This is a very, very good Chinese restaurant, albeit a very, very expensive one. But perhaps it’s a good thing: we should stop thinking of Chinese food as the cheap takeaway, the post-pub slurped option. It’s rich food from the new masters of commerce and it tastes like it…

Read full review »
matthew_norman

Matthew Norman, The Telegraph

15 October 2013

Strips of eel fried in the thinnest, delicate batter, served with black fungus, vegetables and bulbous red chillies that looked more like cherry tomatoes, was a vibrant, colourful creation…

Read full review »
giles_coren

Giles Coren, The Times

12 October 2013

Lamb and fennel seed dumplings were a new one on me and brought a very herby, almost Italian flavour to an unfamiliar place, like when Petrarch or Boccaccio nudge occasionally into the late poems of Chaucer…

Read full review »
RichardVines

Richard Vines, Bloomberg

5 September 2013

The Peking duck is carved tableside and is as good as you’ll get anywhere, including in Beijing and at London’s finest, Min Jiang. The skin is crispy and brittle, the meat soft and sweet. And just when you’ve filled up on the pancakes comes a second serving, with minced duck wrapped in lettuce…

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LM_copy

Joe Warwick (London Magazine), The London Magazine

2 September 2013

To avoid disappointment, my advice to anyone planning to dine at Hutong would be not to expect a startling new take on a Chinese meal, or a design classic. Accept the cliché that the view is what you’re really paying for…

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jay_rayner

Jay Rayner, The Observer

18 August 2013

And then there is the duck, which comes complete with the theatre of table-side carving, shards of caramel-crisp skin fluttering on to the plate inside the Shard. Pancakes are gossamer thin…

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Emma-Sturgess

Emma Sturgess, Metro

25 July 2013

It’s a contradictory caper on the 33rd floor, where the Aqua group has opened a sibling for its Michelin-starred Hong Kong restaurant, serving Northern Chinese food. A silky welcome turns into abandonment at the table. Reservations are hard to get but, with well-preened people lurching repeatedly towards the glass walls like birds in a greenhouse, it feels anything but exclusive…

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STEVE

Steve Dinneen, City A.M.

10 July 2013

The monkfish with Chinkiang vinegar and pickled chilli was packed with large, succulent hunks of flesh but was a little over-powered by the black bean-heavy sauce…

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hardens

Richard & Peter, Harden's

9 July 2013

Duck in two services was impressive – the first service very definitely not the dried-out shreds so typically found, but elegantly pink slices – and even better than we remember from the (merely) 10th floor operation at the excellent Min Jiang

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Grace_Dent

Grace Dent, Evening Standard

5 July 2013

Hutong is undeniably elegant. Face-slappingly impressive. Traditional Chinese red lanterns, hand-carved, wood-panelled ‘moon gates’, walls of tiled tea bricks and vintage tea canisters, elegant Chinese crockery and tableware, and an army of eager waiters…

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Time_out

Guy Dimond, Time Out

4 July 2013

Northern Chinese food is at last making more frequent appearances on London menus. A dish of deboned lamb adapts very well to the UK, because British lamb is such good quality: pleasingly fatty, it was very tender once marinated, braised and then deep-fried. (…) It’s a good date restaurant. This London branch of Hutong shouldn’t be left to the tourists and the expats…

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What the Bloggers say

Cheese_and_Biscuits

Chris Pople, Cheese and Biscuits

26 July 2013

Sichuan chicken was crispy chunks of moist bird in so much Sichuan pepper it could be used as crowd control. I loved it, the numbing heat, the texture, the colour, but particularly the thought of some suit ordering his usual no. 93 from the local takeaway and being presented with this bowl of fireworks…

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Edward Smith, Rocket and Squash Avatar

Edward Smith, Rocket and Squash

27 June 2013

The fish options were particularly good: steamed cod with Sichuan pepper and chilli was stunning and a bamboo bucket of soft shell crab and dried chilli a real crowd pleaser. A lightly battered whole Dover sole was filleted at the table before being doused with coriander vinegar…

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Andy_Hayler

Andy Hayler, andyhayler.com

26 May 2013

Overall I thought that Hutong was a success, being every bit is good as the original restaurant in Hong Kong. It is easy to be cynical about restaurants with views (…) but Hutong, though certainly no bargain, does at least deliver surprisingly good food…

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