Appetite does shrink with the heat of summer and one of the plusses of Cantonese fine dining is it’s easy to order super light and still be super satisfied .

This was my first visit to Run @stregishk , service was great and food was rooted in tradition yet showed a creative flair .

Started with a duo of dim sum , fried glutinous dumplings with a Nonya inspired pork filling and pandan juice to give the appearance of apple . And a scallop dumplings coloured with butterfly pea .

Julienned grouper was slow cooked for 6 hours to deliver a clean and milky broth with lovely mouth feel .

Sweet and sour pork was given a summer makeover , the pork belly was thinly sliced then rolled with apple and cinnamon , served with a hawthorn sauce . A squeeze of lime gave the dish some floral notes .

Seasonal vegetable stir fry was full of crunch along with the yielding texture of pumpkin .

The traditional mango sago pudding finale had morphed using pink guava instead . Less