i. Biography
In 2017, the Head Chef role at Hutong in The Shard put Fei Wang into a dining room where kitchen control, pace, and public visibility all land at once. The work there sits at the junction of Chinese technique and high-pressure service, where precision and a clear line of identity matter as much as speed.
Coming Up
The early Head Chef posts at Hong Yun restaurant, Huayuan Hotel, and Sichuan Hotel show a career built inside kitchens that demand repetition, consistency, and command. Those roles point to a craft formed through responsibility across restaurant and hotel service, with technique tested day after day rather than developed in isolation. By the time Fei Wang took the Head Chef position at Hutong in The Shard, London (from 2017), that base was already established. Since 2022, Fei Wang has been Executive Chef of Hutong, carrying the same culinary language onto a wider stage.
Where They Are Now
Northern Chinese and Sichuan cooking define the frame of Wang’s work at Hutong, but the reading is controlled rather than maximal. The focus is on refinement: tightening a familiar dish until its structure, heat, and finish come through cleanly on the plate. That control is especially visible in service built around tableside presentation. In 2022, his work at Hutong included roasted peking duck, served as a unique table-side experience. The theatre is there, but it is a managed theatre, built on timing and precision rather than display alone. The carving, presentation, and final assembly at the table all keep the emphasis on technique, with service arranged so the guest watches the dish come together before it is shared.
Signature
Fei Wang's signature dishes include roasted peking duck, Sichuan-style deep fried lobster, Ma La crispy eel, Red Star noodles, and fried Yu Xiang tofu. Read together, they show a kitchen working through contrast: crispness against richness, heat against depth, and structure against force. Without embellishment, the list defines Fei Wang’s culinary vocabulary as one grounded in seasoning, texture, and the handling of tradition with confidence.
Honors
The dated milestones attached to his career are kitchen roles rather than prize citations: Head Chef at Hutong in 2017.
Profile updated August 2026
FAQ
Asked of Fei
Where did Fei Wang work before?
Fei Wang's earlier career included Hong Yun restaurant, Huayuan Hotel, and Sichuan Hotel.
What is Fei Wang known for?
Northern Chinese and Sichuan cuisine.
