{"id":18962,"date":"2025-12-12T10:12:35","date_gmt":"2025-12-12T02:12:35","guid":{"rendered":"https:\/\/sgbuzz.com\/?p=18962"},"modified":"2025-12-12T10:12:35","modified_gmt":"2025-12-12T02:12:35","slug":"how-spice-is-an-attitude-for-hutong-chef-and-his-new-menu-available-in-hong-kong","status":"publish","type":"post","link":"https:\/\/sgbuzz.com\/?p=18962","title":{"rendered":"How spice is \u2018an attitude\u2019 for Hutong chef and his new menu available in Hong Kong"},"content":{"rendered":"


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Chef Ren Dingxu, head chef at the Dubai branch of Hutong, a popular Chinese restaurant from Hong Kong, grew up surrounded by spicy food.<\/p>\n

Ren was born and raised in Chengdu, the capital of China\u2019s Sichuan province \u2013 which he describes as \u201ca city where the air itself carries the aroma of spice\u201d \u2013 and became a master of cooking the region\u2019s signature fiery, numbing cuisine.<\/span><\/div>\n

Sichuan dishes are part of his identity, he says. \u201cSpice is not just about taste; it\u2019s an attitude, a kind of vitality.\u201d<\/p>\n

One of his earliest memories is watching his mother make twice-cooked pork with er jing tiao<\/em> green chillies, a classic Sichuan stir-fry dish in which the meat is imbued with the pepper\u2019s fruity aroma.<\/p>\n

\u201cThe moment the wok sizzled and the fragrance filled the kitchen, I felt that food had life. That was the start of my culinary journey, the feeling of awe,\u201d Ren says.<\/p>\n

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\"Ren\u2019s<\/div>
Ren\u2019s new menu uses five signature spicy sauces to create five different dishes. Photo: Hutong<\/figcaption><\/figure>\n<\/div>\n<\/div>\n

His latest menu, \u201cQian Jiao Bai Wei \u2013 The Essence of Heat\u201d, is an homage to his formative years. It is available until January 18, 2026, across all five Hutong locations in Hong Kong, London, New York, Dubai and Miami.<\/p>\n<\/div>\n


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Chef Ren Dingxu, head chef at the Dubai branch of Hutong, a popular Chinese restaurant from Hong Kong, grew up surrounded by spicy food. Ren…<\/p>\n","protected":false},"author":1,"featured_media":1864,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"","fifu_image_alt":"","footnotes":""},"categories":[33],"tags":[12582,809,3569,12583,5231,739,12581],"class_list":["post-18962","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bored-interesting","tag-attitude","tag-chef","tag-hong","tag-hutong","tag-kong","tag-menu","tag-spice","wpcat-33-id"],"_links":{"self":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/18962","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=18962"}],"version-history":[{"count":0,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/18962\/revisions"}],"wp:attachment":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=18962"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=18962"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=18962"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}