100 Top Tables Edit: Rs new chef Edmond Ip brings fresh flavours to contemporary Cantonese cuis

Newly renovated and relaunched with a young, talented chef at the helm, Rú seems set to become a leading dining destination in a city not short of Chinese restaurants.

Celebrating the art of contemporary Cantonese cuisine, the restaurant’s fresh design serves up platefuls of modern elegance, whiffing an aroma of sophisticated ambience. Added to this is the intuitive and professional service that surely exceeds diners’ expectations and complements the array of outstanding dishes. Overall it is a dining experience that will have guests returning time after time.

In charge of the kitchen is 35-year-old chef Edmond Ip, who has an impressive background at restaurants that are at the forefront of modern Chinese cuisine, including time spent at Asia’s 50 Best Restaurants recipient, Wing. Prior to joining Rú, Ip was the executive chef at Wo Cheong Tea House, where he helped revolutionise traditional Cantonese cuisine with innovation, natural talent and passion.

“It is an exciting opportunity working at Rú as I am able to re-image classic Cantonese specialities,” said Ip. “This is being done with a focus on vibrant seasonal flavours and a deep commitment to sustainability, with most premium ingredients sourced locally. I believe that the approach I have taken to sustainability and sourcing not only translates to superior tastes but it also preserves both the natural environment and our Cantonese culture.”

Dishes that show off Ip’s new twist include a dim sum classic: baked whole abalone puff, with the tender seafood finding textural contrast with the fluffy pastry exterior.

Another Cantonese favourite and must order is the superior barbecued pork with honey. Using the finest cuts with an ideal fat-to-meat ratio, the melt-in-the-mouth pork’s flavour is enhanced by a measured amount of locally sourced honey.

Diners should also try the set-to-become signature dish of stir-fried spare ribs, that come paired with aromatic aged tangerine peel with a balancing note of premium balsamic vinegar.

Ip says that when modernising dishes it is important to respect Cantonese traditions; to change something so successful one must thoroughly understand the cuisine, preparation, techniques and flavours behind every dish. “I want to present dishes that are appealing to modern sensibilities, yet are still inherently Cantonese,” he adds.

Of course, with any fine dining Cantonese meal diners can also expect a selection of intentionally selected Chinese teas and a wine list with pairing recommendations from an expert team.

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