At Rùn, it’s clear that plenty of thought—and skills honed over decades—are behind the preparation and execution of the dishes, which all offer unusual, creative presentations. Chef Hung Chi-kwong’s specialities menu, a six-course affair—offering barbecued Ibérico pork, sea cucumber, abalone, lobster and kingfish maw—is a great way to experience the best of what Rùn has to offer. The rich, hearty fish broth with giant garoupa skin is worth a special mention: created by the chef, it is a dish that requires extreme precision in its preparation. The menu comes with a wine pairing option, which features a range of carefully considered tipples.

Signature Dishes

• Wok-fried crab claw, dried shrimp, layered bean curd sheet
• Steamed whole blue lobster, pickled chilli
• Braised minced fish soup

Tatler Tip

Rùn’s barbecued Ibérico pork is made using the plum head of the pork, which forms part of the shoulder. This means the meat is leaner than the char siu you might be used to, though with an evenly distributed layer of fat, resulting in a satisfying bite.