Little Bay has been transformed over the last few years as multiple apartments blocks have been built and a modern seaside village vibe has developed. Tonight we are here to try Little Hutong, who have developed a menu based primarily on Malaysian dishes and Japanese fusion creations.
Coming in at night, you won’t miss the bright neon sign illuminating the front of the restaurant. With plenty of share options, we started with the recommended Miso Mayonnaise Scallops. Served on a long plate with Hokkaido scallops on a bed of shiitake mushrooms and topped with bonito flakes, it was a smoky flavoured hit. The boy loved the freshness of the ingredients which made it an appetising start. Our next entree was the Pan Seared Wagyu Beef Teppanyaki (with a 7+ marble score). It was seared to perfection with a soft juicy meat, complemented by a light soy seasoning.
Miso Mayonnaise Scallops, $16.50
Pan Seared Wagyu Beef Teppanyaki, $16.50
We also decided to share a few side dishes such as the Ayam Bakar, a marinated grilled chicken leg with sambal, onion and lime. The meat was tender and fragrant with the marinade really infused through the meat. The Roti Canai was next, a popular crispy puffed bread which locals in Malaysia eat with a myriad of curry sauces. Today, we had the fluffy roti with the beef rendang which was slightly sweeter than what we are used to.
Ayam Bakar, $7.50 per piece
Roti Canai, $9.50
Onto the mains, we started with the Penang Char Kuey Teow, a classic wok fried flat rice noodles with prawns, Chinese sausages, eggs, chives and bean sprouts which came in a spicy tossed golden bundle. We dug in and found that it had a hint of chilli and really tasty ‘wok’ flavour, which reminded us of the hawker versions we’ve tried on street corners in Penang itself.
Penang Char Kuey Teow, $13
The Miso Glacier 51 Toothfish Bowl featured a delicious slice of toothfish which has been steeped in a sake-miso marinade and baked, resulting in something that tasted a lot like Nobu’s famous Miso Black Cod. The chef at Little Hutong was inspired by Japanese style cooking for this dish – it was served on rice, with avocado, scrambled eggs, and topped with Japanese nori seaweed and bonito flakes. The pearl white flesh of the toothfish was so tender, packed full of miso flavour and crumbled away in chunks like a scallop. The entire dish combines in your mouth elegantly, with a lingering sweet aftertaste from the intensely infused miso. A top notch dish that we’d return for alone.
Miso Glacier 51 Toothfish Bowl, $22
The chic wooden interior design with sharp modern touches really reflected its cuisine, a sleek blend of contemporary Asian fusion dishes with classic Malaysian staples thrown in. Little Hutong is a hidden gem in Little Bay which we were pleasantly surprised to find – well worth the extra effort to get there!
Excuse Me Waiter dined as guests of Little Hutong