"The restaurant distinguishes itself through its meticulous culinary process that elevates China's most celebrated dishes, including the Peking Duck, to new heights. The kitchen adheres to a rigorous, multi-step preparation for the Peking Duck: inflating air to separate skin and meat, applying house-made syrup mixtures with boiling water to tighten the skin, air-drying the duck for over 20 hours, and finally, roasting it in a charcoal stove. This traditional rigor culminates in a theatrical tableside flambé, caramelizing the bird's skin for a unique finish."
""[There is] a very important challenge for Chinese cuisine in this country, and that is that it's perceived as a cheap food, inexpensive. And it is. When you go to Chinatown, the majority of the restaurants are more affordable than other restaurants. And that becomes a challenge for Chinese cuisine in the country because you don't see elevated restaurants like Hutong,""
Hutong, located inside the Bloomberg Tower courtyard in New York City, is redefining Chinese food in America by elevating celebrated dishes through meticulous culinary technique. The kitchen executes a rigorous multi-step Peking Duck preparation: inflating air to separate skin and meat, applying house-made syrup mixtures with boiling water to tighten the skin, air-drying the duck for over 20 hours, and roasting it in a charcoal stove, finishing with a theatrical tableside flambé that caramelizes the skin. Executive Pastry Chef Conn Zhang reimagines daily Chinese staples — breakfast items, hot pot, and milk tea — as the staged, fine-art "Treasure Bowl" dessert. Chinese cuisine faces a perceptual barrier as inexpensive takeout, which hinders recognition of elevated Chinese fine dining.
Read at ABC7 Los Angeles
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