Rùn

Here are three unique or unconventional aspects of the Michelin-starred restaurant Rùn in Hong Kong, highlighted by their distinctive features:

1. Architectural and Interior Design Inspired by a Traditional Chinese Tea Pavilion
Rùn is uniquely designed by award-winning local architect André Fu to resemble a traditional Chinese tea pavilion, featuring wooden pillars, ceiling beams, and lantern-inspired lighting that casts a warm amber glow. This design marries Western and Asian principles while paying homage to Hong Kong’s heritage, creating a tranquil and elegant dining atmosphere that stands out in fine dining settings.

2. Contemporary Interpretations of Cantonese Cuisine with a Focus on Nutritional and Delicate Flavors
Chef Hung Chi-Kwong leads the kitchen with decades of experience, offering a modern yet timeless menu that includes contemporary dim sum, refined double-boiled soups, honey-glazed barbecued meats, and delicate Chinese desserts. The dishes emphasize harmony in textures and subtle flavors, such as the braised crab soup with bird’s nest and dishes combining fresh, crisp ingredients like chayote and lily bulb in chicken broth, showcasing a sophisticated approach to traditional Cantonese cuisine.

3. Integration of Wine and Tea Sommeliers to Enhance the Dining Experience
Rùn incorporates the expertise of both wine and tea sommeliers, an unconventional feature in Cantonese fine dining, to complement the complex flavors of their dishes. This dual sommelier approach elevates the pairing experience beyond the usual, offering guests a refined and holistic gastronomic journey that highlights the umami and nuanced tastes of the cuisine.

The most honored or signature ingredients at the Michelin-starred restaurant Rùn in Hong Kong include:

• X.O. Sauce: A signature sauce crafted by Chef Hung Chi-Kwong, made from a century-old Chinese tradition combining dried shrimp, conpoy, and Yunnan ham. It is a lavish mix that embodies rich umami flavors and is a hallmark of the restaurant's culinary identity.

• South African Abalone: Featured in a braised dish with mushrooms and superior oyster sauce, this ingredient represents luxury and refinement in Cantonese cuisine, highlighting the restaurant's focus on premium seafood.

• Wagyu Beef: Used in deep-fried diced black pepper Wagyu beef puffs, showcasing the use of high-quality meat with a modern twist on traditional Cantonese flavors.

• Toothfish and Dried Caviar: Combined in a deep-fried spring roll, this pairing illustrates Rùn’s innovative approach to texture and flavor, blending delicate seafood with luxurious elements.

• Honey-Glazed Char Siu Pork: Marinated in honey for a sweet and savory profile, this tender roasted pork dish is a must-try that exemplifies the restaurant’s mastery of classic Cantonese barbecue techniques with a refined touch.

These ingredients are significant as they reflect Rùn’s dedication to sourcing the finest quality components and blending traditional Cantonese culinary heritage with modern sophistication and creativity. Signature dishes often highlight these ingredients through techniques like braising, double boiling, and delicate frying to enhance their natural flavors and textures.

Tasting Menu

• 6 Course Lunch: HK$1,288 (approximately $168 USD)
• 8 Course Dinner: HK$2,288 (approximately $293 USD)

A La Carte

• 梅子果凍同山藥球: HK$128
• 山楂汁肉桂蘋果脆腩卷: HK$288
• 錦繡球黑椒和牛酥: price not specified
• 娘惹香辣咸水角: price not specified
• 蜜餞西班牙黑豚肉叉燒: price not specified
• 金蒜龍蝦春卷: price not specified