It takes a village: Recently remerging from a makeover, the all-new Hutong builds on the charm and excellence of the original concept.

Look & Feel: Taking its cue from the traditional meaning of hutong – which usually refers to a Chinese neighborhood made up of traditional courtyard houses – the interiors are elegant and communal with plenty of Chinoiserie. Expect dark lacquered woods, red paper lanterns, and fancy lattice work. And then there are the views of Victoria Harbour – the restaurant is known for them.

On the Menu: Hutong specialises in contemporary Northern Chinese cuisine with fiery dashes of Sichuan and Shandong flavors. The star attraction is the crisp, new Peking duck served with an array of homemade sauces. There are also 10 new signature dishes like the twice-cooked lamb shank ($278), while spicy mains include Yu-Shiang tiger prawns salty fish and garlic chili sauce, and steamed cod fillet with black garlic and chili.

Meet the Chef: Martin Mak returns to helm the new Hutong, and brings over 50 years of experience and an specialization in barbecued meats – hence the Peking duck.

Jeng: Food’s good. Interiors are fancy. And the views are unparalleled. This is definitely a Chinese restaurant that sets out to impress.

Not So Jeng: The restaurant relies heavily on its fancy sophistication and views, which can make it hard to concentrate on the food.

Great For: Impressing business contacts or out of town guests.

FYI: The new Hutong also includes the brand new Moon Gate Bar. The lounge specialises in classic and Chinese-inspired cocktails, including the Chinese Lantern, a concoction of Aperol, mandarin, passionfruit, Veuve Cliquot Champagne and plum bitters.

Check out Hong Kong’s newest restaurants and bars here.

This writeup was based on a complimentary media tasting. The Loop HK doesn’t guarantee/sell restaurant review coverage. See our editorial policy here.