A culinary renaissance

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For more than a century, Cantonese fine dining has been the celebration of Hong Kong's culinary scene. Nonetheless, this culinary treasure is becoming increasingly rare as seasoned chefs hang up their woks and fast-food trends take hold. Known for its focus on seemingly simple ingredients, Cantonese fine dining demands exceptional skill, patience and experience to elevate these elements into dishes of remarkable flavour and elegance. It’s all about the attention to detail, a mastery of culinary techniques, impeccable plating and the visual harmony.

At RÚ of Nina Hotel Tsuen Wan West, Executive Chinese Chef Simon Wong is dedicated to preserving and revitalising culinary heritage by blending traditional techniques with contemporary flair. He is reinventing Cantonese cuisine for a modern audience, ensuring its vibrancy and relevance endure. Recently appointed to lead RÚ, he brings decades of experience to the table. His culinary philosophy is simple yet profound: to honour the authentic flavours of Cantonese cuisine while breathing new life into classic dishes.

At RÚ, this philosophy shines through in every detail, from the selection of seasonal ingredients to the intricate plating that transforms each dish into a visual delight. Central to Chef Wong’s vision is the Tasting Gourmet Menu, a six-course journey designed to impress even the most seasoned palates. The meal begins with an elegant trio of starters: marinated abalone in aged Huadiao wine, its delicate aroma setting the tone for the meal; crispy lotus root cakes with crab roe, offering a satisfying crunch; and pan-fried semi-dried oysters with osmanthus honey, a clever balance of sweet and savoury.

The heart of the menu lies in Chef Wong’s innovative reinterpretations. His crispy Japanese sea cucumber stuffed with minced pork and shrimp, paired with a rich seafood sauce, is a masterstroke that transforms an acquired taste into a dish of universal appeal. Similarly, the braised American lobster with eggplant in chili-garlic sauce offers a contemporary twist on Cantonese seafood, delivering bold yet harmonious flavours. Desserts, such as ginger milk pudding with black sugar peach gum and a sweet purple potato honeycomb puff with mango, elegantly round off the experience, showcasing a playful approach to Cantonese sweets.

Chef Wong’s dedication is far beyond the dishes he creates. Aligned with the principles of RÚ’s parent company, Nina Hospitality, sustainability is at the heart of his philosophy. Whenever possible, ingredients are locally sourced, reflecting a commitment to environmental preservation and community support. 

For those seeking variety, RÚ offers an array of menus that cater to different occasions. The Prestigious Experience Menu features refined dishes such as braised whole six-head abalone with goose web in oyster sauce, while the Gourmet Dim Sum Set Lunch is perfect for daytime indulgence, offering creative takes on dim sum classics. For larger gatherings, the Roast Peking Duck and Seafood Set Menu provides a celebratory feast that showcases the best of RÚ’s culinary repertoire.

The magic of RÚ lies not only in its food but also in its ability to create lasting memories. Its elegantly designed interior envelops guests in a sophisticated ambience, creating the perfect backdrop for an extraordinary meal. The impeccable service, attentive yet unobtrusive, consistently surprises and delights, saturating every moment. As Cantonese fine dining becomes harder to find, Chef Wong’s work at RÚ is a reminder that tradition need not be lost.