A soup that takes four hours to simmer is among the new dishes added to the menu at Hutong.
The award-winning northern Chinese restaurant on Level 33 of The Shard has heralded the arrival of summer with a range of dim sum and a la carte items as well as an all new cocktail menu.
Created by dim sum chef Qui Xin and head chef Bing Luo, the dim sum selection is available at lunchtimes and includes XO sauce crystal prawn dumplings, king crab and courgette dumplings and cod and seaweed dumplings with tobiko.
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Fried and baked choices include black cod rolls made with dragons beard and wagyu beef buns complete with a fermented bread.
It has also introduced a selection of new a la carte dishes designed to showcase the variety of flavours found in the North of China.
These include crispy prawn with wasabi, poached monkfish in lamb broth or umami – the soup that takes four hours.
Those with a hearty appetite can try a whole lobster sautéed for 15 minutes with Sichuan pepper, chilli and mushrooms or a whole de-boned turbot with pickled chilli sauce.
Wash all this down with one of the new cocktails curated by Francesco Turrini to mark his arrival as manager of the venue’s Shanghai Bar.
All fifteen of the cocktails were created in collaboration with head chef Luo and incorporate at least one of the five key spices from the kitchen; coriander, aniseed, ginger, clove and pepper.
The Chilli Julep for example, features Amaretto Disaronno rather than Bourbon, mixed with passion fruit, Kaoliang and chilli-infused honey to give a sweet flavour with a subtle warmth. The chillies used are the same variety that are in Hutong’s signature Red Lantern dish.
Taking drinkers on a more unusual journey, the Old Peking Fashioned (£14) is made with Hennessey cognac infused with Peking duck meat from the Hutong kitchen mixed with roasted sesame syrup, chocolate and angostura bitters and served with sesame popping candy pancakes filled with chocolate.
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