Since opening in 2007, Hutong has been one of Hong Kong’s most popular and successful restaurants, paving the way for expansion to London where it is now one of the headline restaurants at The Shard, with further expansion to landmark locations in New York and Miami to be announced soon.

Hutong’s dramatic and intriguing Chinese design will be further enhanced to showcase an all-new bar space and experience, while the main restaurant will also see ten new signature dishes added including a classic Peking duck presentation carved and served at the table.

Cocktails will be available through the Moon Gate, a picture frame that gazes upon beautiful sights. The Moon Gate in Chinese architecture is an elaborately carved traditional stone archway typically seen as an entryway in classic Chinese gardens.

Through Hutong’s Moon Gate sits a stylish new drinks and tea lounge which takes its name from the Moon Gate itself. The lounge features a large Chinese bird cage from where Hutong’s mixologists serve up their spicy concoctions. The cage sits beneath a 70-year old hand-crafted wooden ceiling from a heritage Shanxi house with carved Chinese symbols meaning longevity and luck. All of which is set against a backdrop of Hutong’s spectacular 28th story views.

The menu comprises cocktails and classic drinks including Chinese Lantern which is a perfectly balanced blend of citruses such as Aperol, mandarin and passion fruit topped with Veuve Clicquot Champagne and a dash of plum bitters (HK$228).

Hutong has made an art of using different varieties of chilli to tease out the best flavours and textures in a dish and now uses this technique to create truly unique cocktails. The Chilli Julepis a perfect blend of Yaguara, Amaretto and passion fruit purée finished with Sichuan pepper infused honey, served over crushed ice (HK$148).

These creations are available every day from 12pm until 12am.

For the launch, three exclusive cocktails in partnership with Johnnie Walker Black Label will be served and framed through stylish serving windows. One such cocktail, the Emperor’s Tea(HK$148), is concocted with Johnnie Walker Double Black Label, jujube syrup and lemon juice, shaken and served in a traditional Chinese teapot.

Hutong also welcomes back Chef Martin Mak - a culinary master specialising in barbecued meats, with over 50 years of experience – to introduce a new style of Peking duck to Hong Kong this season.

Peking duck was originally roasted in a closed oven (known as 燜爐 in Chinese) with the open oven (掛爐 literally meaning ‘hung oven’) later used by the imperial kitchens of the Qing Dynasty. Now Chef Mak balances both methods with temperature control and his secret marinating techniques to present a juicy and tender duck with unbeatable crispy skin.

This perfectly crisped Peking duck, priced at HK$458, is hand-carved at the table by Chef and served with an array of special homemade sauces including the original Duck Sauce.

Known as the ultimate Northern Chinese dining destination with nuances from Sichuan and Shandong, Hutong also welcomes Executive Chef Tung, who introduces 10 new signature dishes including dim sum, appetisers and mains.

Focusing on quality flavours and ingredients, Chef Tung brings such new signature dishes to the table as Twice cooked lamb shank (HK$278) and Chinese cabbage and black garlic wrapped in a lotus leaf (HK$188).

Other new delectable delicacies include appetisers of Alaskan crab and spicy shrimp salad(HK$238) and Baby abalone marinated with pomelo vinegar (HK$208 for 2 pieces).Mains with a difference include Yu-shiang tiger prawns in a salty fish and garlic chili sauce (HK$368); Braised lobster with laoganma spicy sauce and pickled cabbage (HK$2188) and Mandarin fish fillets with Sichuan pickled cabbage and a chili broth (HK$538).

Hutong’s unique Feng Wei Brunch and dim sum menus will also include the new Ma-la spicy Wagyu beef pan-fried dumplings and Pan-fried Iberico pork buns (both HK$148).

Hutong’s all new features and new dishes are now ready for sampling.

The Moon Gate Bar is open from 12pm – 12am. Menu price is subject to 10% service charge.