Little Hutong was founded by 2 foodies, Lukie and Robert, who have a deep passion for food, ingredients and tastes. We created a restaurant that uses choice raw materials and authentic cooking styles that results in a taste that truly fulfills and satisfies the soul. In Chinese cooking, this is known as “the Savoury”.
We are not simply interested in well-presented or well-plated food – we are more interested in specific tastes, origin and Asian nuances. We learn and borrow from the best of our discoveries and experiences in South and East Asian cuisines – Penang, Japanese, Chinese and Peranakan food – and at times fuse them with Western culinary techniques, methods and ingredients.
“Hutong”, by definition, is a narrow lane or alleyway in a traditional residential area of a Chinese city, especially in Beijing. In Ancient China, many of the recipes, tastes and cooking styles that have now become well-known Chinese cooking, were formulated and eventuated in these back lanes and alleyways. In South East Asia, they gave rise to the “mamak” stalls, Peranakan cuisines and “hawker” food. We hold dear to these traditions as a standard to strive for at Little Hutong.
Established since 2015, Little Hutong is now one of the best Modern Asian restaurants in Sydney, known for our fine Modern South East Asian cuisine, and usage of local, natural and sustainable produce. We invite you to come dine with us in the back streets and alleyways of Asia at one of the most popular local favourites in our neighbourhood, Little Bay – a hidden slice of heaven on earth.