The Hutong was pleased to welcome translators from Williams Lea for their first event, a Contemporary Chinese Private Chef’s Table with Chef Sue. Focusing not only on unique flavors but incredible presentation, Chef Sue revealed culinary delights such as lotus-leaf steamed drum sticks with a mandala-influenced circular presentation, Sichuan-style Scotch eggs on a bed of fried vermicelli, deep-fried lemon chicken plated to perfection, and a coconut-mango sago pudding to put a sweet end to the meal. All dishes were paired with our Australian and South African wines; a perfect compliment to an incredible feast. Williams Lea was so impressed that they are already talking about plans for their next event with us!
