The newest to join the city’s fast growing list of restaurants serving up popular, diverse Chinese and South-east Asian favourites, Hutong professes to be inspired by Sichuan flavours. The dimsum selection at the minimalist-décor restaurant is extensive, which includes usual suspects like seasonal vegetable hargow and mixed seafood siumai. The winner there however is the slightly sweet bao, stuffed with crispy tofu and a hot chilli sauce and served warm in a bamboo steamer.
Those seeking comfort Chinese food have enough to pick from their crowd-pleasers like crispy-fried lotus stem with Sichuan peppers, creamy corn soup, sweet-spicy dragon prawn with cashewnut, kung-pao chicken and butter-garlic fried rice. For choices lighter on the palate, try their delicious clear, vegetable broth or sticky fried rice with edamame, that comes with a mildly pungent mushroom gravy.
More interesting are their dessert experiments like the milk toast topped with browned sugar and condensed milk ice-cream and steamed Mantao buns dipped in custard.