Debuting at the 2 Michelin Starred Chinese Restaurant Rùn, The St. Regis Hong Kong
Presenting the first pairing menu curated by Executive Chinese Chef Hung Chi-Kwong
In 2021, Pernod Ricard, a globally renowned spirits group, has officially announced to open its first whisky distillery in China, named The Chuan Malt Whisky Distillery. The distillery sets foot at Mount Emei in Sichuan, cementing its pioneering position at the forefront of China’s whisky market. Concurrently, its inaugural exceptional Chinese-produced whisky, The Chuan Pure Malt Whisky is finally ready, debuting in Hong Kong starting from today.
To embark this significant occasion, The Chuan is collaborating with Rùn, a 2-star Michelin Chinese restaurant at The St. Regis Hong Kong, to present its first The Chuan Whisky limited pairing menu, specially developed by Executive Chinese Chef Hung Chi-Kwong of Rùn. This menu is inspired by his visit to the Distillery and through an exploration in different local ingredients around Sichuan. The exclusive pairing menu will be available from 15 August 2025 to 30 September 2025, guiding diners on a culinary journey to The Chuan Malt Whisky Distillery.
Menu Pricing:
For two people: HK$5,988 (includes one bottle of The Chuan Pure Malt Whisky) + 10% service charge
For four people: HK$9,988 (includes one bottle of The Chuan Pure Malt Whisky) + 10% service charge
The Chuan Pure Malt Whisky
Led by Chief Distiller Dr. Yang Tao, The Chuan Pure Malt Whisky team utilizes a three-continent oak cask maturation and layered blending method, integrating the vanilla, floral, and fruity aromas of American bourbon casks, the candied sweetness of Spanish sherry casks, and the sandalwood and aged tangerine peel notes of Chinese Changbai Mountain Danling oak casks, resulting in a rich and lingering taste. The unique climate of Mount Emei combined with local barley creates a new benchmark for Chinese whisky, making The Chuan a new standard for Chinese whisky.
The name “The Chuan” (叠川) perfectly encapsulates the style of The Chuan Pure Malt Whisky, allowing one to savor its birthplace of layered mountains and rivers, and the local artisanal craftsmanship. Mount Emei, a UNESCO World Cultural and Natural Heritage site, boasts a pure and unique terroir. The area is nourished by year-round mists and rains, intertwined with the scorching heat of summer, granting The Chuan Whisky a more accelerated maturation rate. The fusion of local ingredients with high-standard distillation processes, combining Western and Chinese techniques, along with the use of barley from both Europe and China, and the innovative application of three-continent oak cask maturation and layered blending, results in its complex and multi-layered taste. American bourbon casks impart enticing vanilla, floral, and fruity aromas with a rich mouthfeel; Spanish sherry casks provide a full-bodied and robust structure with rich candied fruit sweetness; and the unique Chinese Danling Golden Cut Oak Casks from Changbai Mountain, exclusive to The Chuan, offer an oriental finish with notes of sandalwood and aged tangerine peel, bestowing The Chuan with its distinctive Chinese whisky character.
The Chuan Whisky Distillery Experience Center
The design of The Chuan Malt Whisky Distillery Experience Center, crafted by Neri&Hu Design and Research Office, draws inspiration from the verdant mountains and clear waters of Mount Emei. The brand has meticulously designed a distillery experience journey, allowing visitors to fully experience the birth of The Chuan Malt Whisky, from raw materials and malting to fermentation, distillation, and maturation, gaining a deep understanding of its uniqueness and originality. The Chuan Restaurant within the distillery also offers a unique high-quality and pioneering culinary experience, with the “Sherry Oak Boboji” and “Chinese Danling Oak Smoked Peppercorn Pigeon” being the most prominent signature dishes. These dishes are smoked with sherry oak and Chinese Danling oak respectively, showcasing the perfect fusion of Sichuan cuisine’s layers and the whisky’s terroir, creating a multi-sensory dining experience that complements The Chuan Whisky.
Executive Chinese Chef Hung Chi-Kwong of Rùn Crafts Exclusive The Chuan Whisky Pairing Menu
Earlier on, Executive Chinese Chef Hung Chi-Kwong of Rùn has personally visited the Emei Distillery and The Chuan Restaurant for research, deeply inspired by the local terroir of Sichuan and the culinary skills of the chefs. Upon returning to Hong Kong, he has designed eight limited dishes using Cantonese culinary techniques and local ingredients, crafting new limited dishes that are more tailored with local tastes, elevating the fusion of Sichuan and Cantonese cuisines to a new level:
- “Barbecued Ibérico pork, honey with chilled marinated Mantis shrimp, Chinese yellow wine, Sichuan peppercorn” Traditional char siu is blended with the savory notes of Spanish ham, paired with fortune shrimp infused with fresh peppercorns and yellow wine, creating rich layers and an enticing aroma, a perfect blend of East and West.
- “CHUEN Smoked Pigeon, peppercorn” Selected pigeon legs are lightly smoked with tea leaves and wood chips, resulting in tender and juicy meat, with a delicate and profound blend of smoky and tea aromas.
- “Double-boiled abalone soup, kelp, goji, baby coconut” Fresh abalone, kelp, and nourishing ingredients are slow-cooked in a whole coconut, offering a refreshing coconut aroma, sweet broth, and tender abalone, highlighting Cantonese cuisine’s ultimate pursuit of natural flavors.
- “Grilled Lobster tail. Soy sauce, Chuen whiskey spirit” The lobster tail meat is tender and springy, quickly stir-fried at high heat to lock in its freshness, then seasoned with a soy sauce king sauce made with first-draw soy sauce, light soy sauce, sesame oil, and The Chuan Malt Whisky. The mellow aroma of whisky blends with the savory sauce, creating distinct layers, fully showcasing the delicacy and innovation of Cantonese seafood.
- “Steamed French toothfish fillet, crispy rice roll, pickled chili” French toothfish is steamed with homemade chopped chili, offering a spicy and slightly hot flavor, served with crispy outside and soft inside pan-fried rice rolls, perfectly blending Sichuan flavors with local dim sum.
- ” Braised Sea cucumber stuffed minced pork with brown sauce, marinated pickle” Sea cucumber is filled with Emei black bean sprouts, slow-cooked until soft and tender, with a unique savory aroma, demonstrating the chef’s unique insights into the fusion of Sichuan and Cantonese cuisines.
- “Braised Seasonal melon, dried seafood, abalone sauce” Featuring premium seafood and white jade tofu, drizzled with abalone sauce infused with Litsea cubeba, offering a refreshing sour and fragrant taste, and a smooth texture, bringing a delightful surprise to the palate.
- “Baked lotus puff, jasmine tea flavor | Chilled milk pudding with coffee favor” This dessert was developed by Chef Hung, made with The Chuan’s jasmine tea and whisky barrel coffee beans. The lotus root pastry has a crispy exterior and delicate filling, while the coffee jelly cake offers a slightly bitter yet sweet aftertaste, providing an elegant conclusion to the feast.
Chef Hung Chi-Kwong skillfully blends Emei inspiration with the essence of Cantonese cuisine, creating a unique whisky culinary journey for Hong Kong diners. The limited menu will be available from August 15 to September 30, 2025. For inquiries or reservations, please visit the The St. Regis Hong Kong Online Shop, email [email protected] or call +852 2138 6808 to contact Rùn Chinese Restaurant.
