Run

 Where Precision, Heritage, and Elegance Meet

Wagyu beef puff

Housed inside The St. Regis Hong Kong in Wan Chai, Run, the two-Michelin-starred restaurant doesn’t rely on flash. Instead, it cultivates a refined atmosphere that mirrors the dishes it serves—deliberate, harmonious, and deeply rooted in tradition. I really enjoy its decor: Chinese tea pavilion style: wood-paneled walls, curved ceiling beams, and warm lantern-like lighting. What makes Rùn singular is how seamlessly it fuses classic Cantonese sensibilities with contemporary technique, thanks to Executive Chinese Chef Hung Chi-Kwong’s steady hand. His dishes are not radical reinventions—they’re elevated distillations of heritage.

Har gow

Red grouper rice rolls

Radish rolls

I had plenty of what would be considered classic Cantonese dishes. The barbecued Ibérico pork with honey is a good example: tender, precisely caramelized, and served with a glaze that’s more restrained than sweet. It’s an exercise in balance—fatty but clean, indulgent but never heavy. There’s a sense of restraint in the kitchen, a willingness to let primary ingredients speak. Its dim sum offering looked pretty standard, but it is what is hidden inside and the taste counts. The har gow dumpling had the perfect ratio of pastry vs filling, the prawn was juicy, fresh and tasted so clean and flavoursome at the same time. The house signature crab claw was heavenly, the crab was cooked perfectly, smooth surface and blessed with a good depth of wok aroma along with a soft, sweet umami undertone. 

Char siu pork

Lobster dumpling

Wok fried crab claw with spring onions

Baked shrimps and prawns with taro

Service throughout the meal is attentive but never obtrusive, with staff offering detailed insights into both dish and drink, but stepping back when appropriate. I would rate Run has perhaps the best service I have encountered in Hong Kong. Prices are steep, as expected (a meal can run well over HK$2,000 per head with wine), but every detail justifies the spend. Rùn isn’t about reinventing Cantonese food—it’s about honoring it. And in doing so, it quietly redefines what excellence looks like in Hong Kong’s fine dining landscape.

 

Food 4/5


What I paid: 
£100 per head 

Average cost without drinks and services:
£120 (dinner)

1 Harbour Dr, Wan Chai, Hong Kong

https://run-restaurant.stregishongkong.com/