Autumn’s golden crown

The Prestige Crab Feast (HK$888 per person) begins with a trio of appetisers that beckon you in as gently as a prologue. The Crispy Suckling Pig with Lotus Root and Mango is a study in contrasts – sweet against savoury, crisp against yielding.

Then arrives the Marinated Hairy Crab in Huadiao Wine, an ode to patience and time-honoured rituals. The Huadiao, with its amber warmth, whispers of Ming dynasty banquets, and the delicate crab flesh sings all the clearer for its embrace.

There is theatre, too, in the Crispy Stuffed Japanese Sea Cucumber with Hairy Crab Coral. Here, the humble sea cucumber is elevated to the stage of luxury, the roe lending a sunburst of umami to each bite. By the time you reach the Stir-fried Diced Miyazaki Wagyu with Chilli, Garlic and Black Bean Sauce, you realise this is not a linear meal but a crescendo – a rise and swell of notes leading towards the dumpling finale, a Rugao Hairy Crab Coral Dumpling that encapsulates autumn in one delicate parcel.

The Exquisite Crab Feast (HK$688 per person), by contrast, offers accessibility without compromise. Its Steamed Jiangsu Hairy Crab, presented unadorned, reminds us that simplicity can be the highest form of sophistication.

The Crispy Prawn Ball with Hairy Crab Coral on Rice Cracker is playful, a textural pas de deux between crunch and cream. Then comes a Braised Wagyu Beef Cheek with Porcini Mushroom, earthy and profound, as though grounding the airy delicacy of the crabs in the soil of autumn forests.

When East meets the spirit of the blue  

Yet perhaps the most resplendent evening awaits those who reserve for the Exquisite Hairy Crab Feast with Dream of the Blue Wine Dinner (HK$1,288 per person, available on October 31, 2025 only). This is where cuisine becomes courtship, a dialogue not just between diner and dish, but between the culinary and the spiritual.

Dream of the Blue is no ordinary baijiu. Produced by Yanghe Distillery with over thirteen centuries of heritage, its three expressions, featuring Ocean Blue, Sky Blue and the illustrious Handcraft 10 Years, are poured as though they were poems in liquid form. Ocean Blue introduces itself with fruity notes, Sky Blue deepens the conversation with layered complexity, and the Handcraft crowns the evening with a velvet smoothness that lingers, much like a fond memory refusing to be forgotten.

Pair these with the chef’s masterpieces – the Roast Suckling Pig stuffed with Foie Gras and Gold Leaf Flake, the Marinated Abalone in Dream of the Blue, the Braised Yangtze Catfish Maw with Hairy Crab Coral – and you find yourself in the midst of a cultural pas de deux. The baijiu and the dishes do not compete; they converse.
Even the wines, a Chateau Branaire-Ducru 2002 and Gosset Grande Réserve Brut Champagne, play their part, stepping into the dance with elegance, cleansing and rebalancing the palate, like a fresh breeze between acts of opera.

Where indulgence meets memory  

As you set down the final dessert spoon, perhaps into the molten heart of a Liquor-infused Lava Custard Glutinous Rice Dumpling, you realise this meal has been more than nourishment.
It’s been an odyssey through land and sea, heritage and innovation, patience and indulgence.

The maestro behind the craft

With nearly four decades of culinary craftsmanship, RÚ’s Executive Chinese Chef Simon Wong is no stranger to the delicate dance between heritage and innovation. He believes ingredients are more than flavour; they are memory, culture and inheritance. “Cooking is a conversation between land, sea and diner,” he says with quiet conviction.

His reputation precedes him. Accolades, including gold medals at prestigious culinary exchanges, attest to his mastery, yet he is more driven by the art of storytelling through food. His signatures exemplify this duality of heritage and invention.