When referring to the power of red, why do people automatically think of red lipstick? Hutong was all about the power of red. From the red lanterns on the walls, to the red Sichuan peppers in the food, a meal at Hutong Shard is a tantalising experience. I assure you, you won’t be leaving shard weeping cause of its exuberant prices, but because of its blazing spices.
Just like how the Shard is a throbbing part of London skyline views, the Mapo Tofu Chilli Sauce makes your tastebuds throb with delight. No need to ask the waiter for the usual extra Siracha sauce on the side, no need at all. This is my NUMBER ONE Chinese dish in London. Soft, spicy and a hint of tangy, to me they spelt out tasty! We Veggie’s Wonder why? Chief Fei Wang is the kind of spices from Northern China. Spice is not use as a condiment in his dishes, the vegetables are giving the opportunity to swim in its fiery chilli sauce.
Did somebody say to call 911? Need a little cooling down before you head home, too much fire in your belly? Hang a card with a personal message on their Oriental wishing tree, and head straight to the bathroom. Instagrammers post about sunset with a view, polls on Instagram stories on sunrise or sunset, well I think the real answer is “peeing in Hutong Shard.” Hutong has the perfect way to remind you of its glass walls interior choice, and make you forget of the lava overdose.
What would I rate the Hutong Shard for us Veggie Wonderers? A complete score of 33. Hutong Shard is all about thirty-three. Thirty-three floors above the Thames River, thirty-three levels higher than a normal person’s spice-level tolerance, and thirty-three more vegetarian variety dishes than other Chinese restaurants found in London. It’s 33 times more appetising.
PS: A sly tip for you last minute bookers, you can still find a table for you and your loved one, if you choose the 10:30 pm last booking. Or at least, that’s when I reviewed their food. Even at the end of the day, they are all out, full of bangs and punches, of flavours, fragrance and flaming spices.