Trb Hutong

As it’s hidden within the courtyard of a historic temple, there’s an extra sense of expectation as you walk into this comfortable, contemporary and professionally run dining room. Local, high-quality ingredients are cleverly crafted into polished and refined dishes. There’s a choice of three tasting menus, all of which change according to the season, but all culminate in Le Grand Dessert finale. The plating is striking and the subtle contrasts in tastes and textures are delightful.

• Hidden in the courtyard of a historic temple, with a dining room that feels both hutong-local and fine-dining polished.
• Two tasting tracks, a premium signature menu rooted in the chef's personal history, and a seasonal menu that leans on mature produce and luxury ingredients.
• A dessert finish designed as a final act, with multiple pre-dessert and grand-dessert beats.

Signature Ingredients

• Caviar
• Sea urchin
• Langoustine
• Foie gras
• Brown crab
• Blue lobster
• Free-range pigeon
• Wagyu beef

Menu Summary

• French contemporary fine dining in a temple-courtyard setting, built around tasting menus and highly finished sauces.
• The signature menu runs from caviar service through seafood plates, then pigeon or wagyu, finishing with a China, France dessert sequence.
• Seasonal menu examples include foie gras, brown crab, Brittany blue lobster, red mullet, and rabbit a la royale, followed by a pastry-led finale.