Hutong
This Saturday afternoon we drove to downtown Miami on Brickell Avenue to have some fiery Northern cuisine by Hutong. This place is equally known for their exotic signature cocktails as much as their artisanal dim sum and of course the Peking Duck.
Here the Chinese “yin” meets Miami “yan” and the bricks mingle with the art. The wood panels of the interior pulsate the music and lights the ambiance of the place up to set the mood for the meal. We were greeted by our server Cathryn Ngan at the table who surprisingly like us hails from the Philippines as well.
We started our meal with the dimsum platter which had a total of 8 consisting of Mahi Mahi, Szechuan Peppercorn Prawn, Mushroom and Spinach and Prawn and Truffle. This was a perfect start to our meal and the accompanying “XO” type sauce was so good that we finished the platter in less than 5 minutes.
Crispy shrimp and scallop dumplings were next to arrive to our table and the shell was similar to a spring roll that had a light and airy crispiness to it and the filling was seasoned perfectly.
The first cocktail I ordered was the “Szechuan Dragon” which was gin, orange liquor and Szechuan peppercorns. This drink had the right balance of citrus, spice and freshness to it that made it so easy to drink
The main course arrived and of course the Peking Duck took center stage on the table as the plate was presented with the crisp skin in the center and the juicy meat on the sides.
Accompanying the peking duck on the table was our order of “Tom Yu” and this version was by far the best I’ve had so far with the dried scallops. The pea shoots were tossed perfectly and seasoned properly that made it stand out.
The pancakes were perfectly thin and serve warm which made this trip worthwhile with every bite. I probably had 6 pieces and every wrap was better than the first one. We had some vermicelli noodles as well to finish our main course as having some noodles for us in the Philippines signifies long life and it was an excellent part of our meal as the dish was very tasty.
My second beverage for this evening was “Golden Flower” which had tequila, mezcal reposado, orange liquor and tropical blend yuzu. This was a bit stronger than the first drink but equally as good and I have to say that their beverage program is on par with the food.
To end our meal we ordered 2 different types of dessert which were the “Bao and Soy” and the Umami Ice cream.
The “Bao and Soy” came with sesame mousse, salted caramel and sesame cake
The Umami ice cream was with miso caramel, sweet rice ice cream, parmesan cheese and fleur de sel. Both were equally as good and decadent, a perfect description of Hutong Miami…
#KULINARYATRAVELS next stop is the newly opened Kosushi for Sunday lunch…