Hutong is turning up the heat with a limited-time Red Lantern Series: Occasionally Fiery, running from 28 March to 28 June 2026. The vibe? Urban, dramatic, and very Hong Kong—where iconic Northern Chinese flavours meet that signature lantern-basket visual identity that first made the restaurant a photo-hungry favourite with harbour views.

Yes, it’s a menu built around the dish that started it all: the original Red Lantern chilli-led creation—known for balancing numbing spice (ma) with fiery heat (la). This three-month run takes that story and pushes it into five-plus-one exclusive plates, all using the Guizhou red lantern chilli as a key ingredient and serving the food in Hutong’s classic lantern-basket format.

Start with the star reboot: Crispy Soft-shell Crab with Sichuan Dried Chilli (the original Red Lantern), followed by a luxe upgrade—Crispy Lobster with Sichuan Dried Chilli (HK$688)—where sweet lobster meets aromatic, chilli-forward wok flavour.

For Hong Kong-only energy, there’s Lau Fau Shan Oysters in Sichuan Chilli Pepper Broth (HK$338), pairing briny local oysters with a simmered pepper-and-chilli broth for serious depth.

If you want spice with finesse, go Steamed Mandarin Fish Fillet with Sichuan Red & Green Peppercorn (HK$598)—tender fish, finished with Hutong peppercorn oil for a balanced numbing warmth.

Bonus flex: Flaming Wagyu Beef Char Siu (HK$428) brings theatrical Cantonese barbecue flavours through a sweet caramelised glaze, then tableside flaming, topped with grapes and red fruit.

Venue: Hutong, 18/F, H Zentre, 15 Middle Road, Tsim Sha Tsui, Hong Kong.

• Menu prices (highlights): HK$268 / HK$338 / HK$428 / HK$598 / HK$688 (plus the original soft-shell crab as the baseline signature).
• More info: https://hktipster.com/hutong-en/