Bing Luo

The Climb

Sichuan cuisine depends on disciplined heat, aroma, and timing, and Bing Luo’s work was built through that grammar first at Sichuan Cuisine Cooking School and then inside a professional kitchen where technique had to read as clearly as flavor. In 2015, he became head chef at Hutong in The Shard, London, United Kingdom, placing his Sichuan training in one of London’s most recognisable dining rooms and marking a step that was defined by precision, confidence, and a controlled sense of style. At Hutong, Bing Luo’s cooking showed the force associated with Sichuan food, but also the discipline underneath it: layered aromatics, balance between spice and depth, and the timing required for a dish to land with intensity and grace. That foundation, formed through formal study and sharpened in a named London kitchen, became the base for what followed. Today, Bing is chef of Jumbo Yakiniku Shirokane, carrying that experience into a new setting while extending a path that began with rigorous training and moved through one of London’s most prominent dining rooms.

Signature

The signature dishes sit squarely in the register of heat, perfume, and contrast. Monkfish with pumpkin and mushroom soup brings together richness and earthiness; Monkfish in Yangtze hot and sour broth shifts toward a sharper, more bracing profile. Kung po lobster introduces a note of luxury to the set, while Chinkiang fried eel carries depth and complexity through to the finish. Taken together, the dishes point to a chef working through spice, texture, and savoriness as primary tools.

In Their Words Bing Luo is plain about the flavors that drive the kitchen. “I like to use strong pepper and fresh ginger, onion and garlic, with dry spices.” The sentence reads as a working shorthand: aromatics, heat, and dry spice used for structure as much as impact. It describes a style that depends on layering, not just force. He is equally direct about the cuisine that shapes his work. “I love Sichuanese food which is why I am so delighted to have joined Hutong!” The line places the motivation in the food itself, and the placement in Hutong gives that preference a practical frame. Training, named kitchen, and stated attachment to Sichuan cooking all line up in the same direction.