Memo 3

New York City College of Technology, CUNY 

Hospitality Management Department

Janet Lefler Dining Room

To: Professor Abreu

From: Sarah Hemmerle

Date: 9/26/2019

Re: A New Destination for Dim Sum 

       and Culinary Discipline

Not your regular stereotypical Dim sum. Hutong a higher end Chinese restaurant recently opened in July located in midtown in NYC. Rated two stars by food critic Pete Wells from the New York Times, it seems he finally gave in after weeks of only giving out 1 star ratings. This restaurant isn’t like your usual Chinese restaurant. You won’t find carts rolling around, its much more than dumplings and stir fries. Hutong offers more unique options that you wouldn’t typically see such as wagyu beef mille feuille, and steamed buns in the shapes of mushrooms. This restaurant serves more northern Chinese cuisine such as incorporating lamb, ribs and peking duck in their dishes.  Wells was impressed by the overall presentation of the food, he states “ There is real skill in the kitchen” he also calls their cooking has “precision and technical mastery that’s rarely been seen in the city” (pg1,Wells).

Hutong is on the more expensive side, with main dishes ranging from $16-80 dollars. They are open for lunch and dinner. What also caught Wells’ attention is that the interior design of the restaurant was very modern and pleasing to the eye. The service is not the best but the food is divine and beautifully presented. Hutong also has another location that opened in Hong Kong in 2003. It is more traditional in its decor and food. 

If I had the chance I believe I would go check this restaurant out, I enjoy trying new things and using my different senses when eating. Getting to feel new textures, tastes, and smells helps develop my understanding  for food and the cuisine. 

Hutong providing service since 2003