Gourmands should make a beeline for Rùn—the Cantonese venue helmed by Hung Chi-Kwong—and L’Envol, whose acclaimed French chef Olivier Elzer specializes in Franco-Asian haute cuisine.
Given its position between several skyscrapers set back from the Wanchai waterfront, The St. Regis Hong Kong (doubles from US$466) doesn’t quite have the luxury of sweeping Victoria Harbour views.
But the hotel more than makes up for it in other luxuries: some of the largest entry-level guest rooms in town (measuring in at 50 square meters), a signature butler service prepped for the digital age with its 24-hour eButler chat, refined interiors in marble, plush textiles, and hardwoods by local maestro André Fu, and a notable lineup of restaurants and bars.
Gourmands should make a beeline for Rùn—the Cantonese venue helmed by Hung Chi-Kwong, an alumnus of the Mandarin Oriental’s one-Michelin-starred Man Wah—and L’Envol, whose acclaimed French chef Olivier Elzer specializes in Franco-Asian haute cuisine.
Naturally, The St. Regis Bar offers a Cantonese twist on the Bloody Mary, with the addition of dried tangerine peel, five-spice, and soy sauce for a distinct local flavor.
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This article originally appeared in the June/July 2019 print issue of DestinAsian magazine (“Wanchai Wonder”).