Stylish design and a good wine list aside, consistency is key to building Run into a stronger, all-rounded establishment
The St. Regis Hong Kong opened its doors a month ago, shortly after Rosewood Hong Kong. Run, the luxury property's Chinese fine dining establishment has been the talk of the town since its opening, and we are curious to explore what is on offer.
The restaurant’s space, designed by Andre Fu, is a modern interpretation of a traditional Chinese tea pavilion. The main dining area, an expansive square room, accommodates tables that are generously spaced apart. Warm lighting is enhanced with cubed glass lanterns that brighten the room’s bronze tones and silver-grey booth seating.
Run is operated by a team led by chef Hung Chi-Kwong, formerly at Cuisine Cuisine at The Mira and Man Wah. The menu offerings are mostly Cantonese, with a few modern twists in execution and presentation. We began our evening with the Sichuan style marinated shredded fish maw, where tender strips of fish maw were tossed in a tangy dressing with julienned cucumbers, carrots, and wood ear mushrooms. Sichuan peppercorns generated mild numbness followed by heat from the chillies. The barbecued Iberico pork with honey is a signature dish, and also one of the few dishes with half-portions available. Our barbecued pork lacked the charred crust but was tender throughout. The sauce, served on the side of the charsiu, was however over-seasoned and overpowered the mild honey notes of the glaze on the barbecued pork.