Edit 100 of the Best Tables: New Rú Chef Edmund Ip brings fresh flavors to contemporary Cantonese cuisine at Nina Hotel Tsuen Wan West

Newly renovated and relaunched with a gifted younger chef on the helm, Rú appears set to develop into a premier eating vacation spot in a metropolis that’s nothing wanting Chinese language eating places.

Celebrating the artwork of up to date Cantonese delicacies, the restaurant’s new design presents dishes of recent class and exudes a complicated environment. Added to that is the intuitive {and professional} service that definitely exceeds company’ expectations and enhances the excellent array of dishes. Total, it is a eating expertise that can hold company coming again time and again.

The renovated predominant eating corridor at Rú, on the Nina Tsuen Wan West Lodge
In command of the kitchen is 35-year-old Chef Edmund Ip, who has a formidable background in eating places on the forefront of recent Chinese language delicacies, together with time spent in… Winner of Asia’s 50 Finest Eating places, Wing. Earlier than becoming a member of Rú, Ip was the Government Chef at Wo Cheong Tea Home, the place he helped revolutionize conventional Cantonese delicacies via innovation, pure expertise and fervour.

“It is an thrilling alternative to work at Rú as a result of I can re-image basic Cantonese specialties,” mentioned Ip. That is executed via an emphasis on vibrant, seasonal flavors and a deep dedication to sustainability, with most premium substances sourced domestically. I imagine my strategy to sustainability and sourcing not solely interprets into premium tastes but in addition preserves the pure surroundings and our Cantonese tradition.

Entire baked abalone puff at Rú Restaurant at Nina Tsuen Wan West Lodge

Dishes that showcase Ip’s new twist embrace the basic dim sum: a complete baked abalone puff, with delicate seafood that finds textural distinction with the fragile pastry exterior.

One other favourite Cantonese dish that you should order is the roast pork with honey. Utilizing the best cuts with the proper fat-to-meat ratio, the melt-in-your-mouth pork taste is enhanced with a measured quantity of domestically sourced honey.

Stir-fried ribs with aged tangerine peel and balsamic vinegar at Rú on the Nina Tsuen Wan West Lodge

Diners also needs to strive the signature dish of fried brief ribs, which include fragrant aged tangerine peel and a balanced contact of premium balsamic vinegar.

When updating dishes, it is vital to respect Cantonese traditions, says Ip; To show one thing so profitable, one should totally perceive the delicacies, preparation, methods and flavors behind every dish. “I need to supply dishes that attraction to trendy sensibilities, however are nonetheless inherently Cantonese,” he provides.

Tea time at Rú and Nina Tsuen Wan West Lodge

In fact, with any nice Cantonese eating meal, diners also can count on a choice of rigorously chosen Chinese language teas and a wine record with suggestions from a crew of consultants.

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