New York City College of Technology, CUNY
Department of Hospitality Management
Janet Lefler Dining Room
MEMORANDUM
To: Prof. Abreu, Director of Service
From: Laurel Polanco, Student
Date: 9/23/2019
Re: Hutong
The first 5 lines of the article “A New Destination for Dim Sum and Culinary Discipline”, written by Pete Wells, caught my attention since I read them. “Hutong” opened in New York in July and Mr. Wells qualified them as a two stars restaurant. There is another Hutong restaurant in London, and the original opened in Hong Kong in 2003.
Mr. Wells classifies the employees as disciplined and skilled. Wells also mentions that their level of professionalism and techniques are not often seen in New York.
Pete Wells said that there is no restaurant that can compete with one of the dishes made at Hutong called “Dim Sum”. But, he also mentioned that he ordered a Peking duck and described it as something not desirable to eat because of how it looked, and because of the price of 84 dollars.
I would not go to Hutong to eat any course, but I would go to get dessert because the dishes that Mr. Wells mentioned seemed strange for me. Yet, I would recommend this restaurant to family, friends and foodies because of the atmosphere of the place and the weird dishes.
According to what I saw on social media and the description of the restaurant given by Wells in the article, Hutong is a place worth to go and take pictures while you enjoy your Chinese food. I was not excited about the food, and I did not feel any excitement while I was reading the description of each dish.
“Providing Over 70 Years of Quality Service to the Hospitality Industry”
