Rùn

Dining at Rùn in The St Regis Hong Kong has a certain rhythm to it. Courses arrive with composure, the room murmurs softly, and the food tends to reveal itself in stages rather than all at once. The Wagyu beef and pepper puff is rich, fragrant and neatly contained in delicate pastry that flakes apart with the first bite and deep-fried glutinous dumpling in spicy sauce takes things in a different direction, its chewy centre coated in a sauce that builds warmth and savouriness as you go. Then comes the double-boiled abalone soup in baby coconut, a soothing blend of sweet coconut, tender abalone and a broth that carries a gentle, lingering depth. What makes Rùn memorable is the interplay of textures and pacing: crisp against soft, rich followed by light, keeping the meal lively without losing its sense of composure.

Tatler Tip

Don’t overlook the tea service. The restaurant’s in-house tea master can suggest brews that add another dimension to the meal.