From a decade-long residency at Raymond Blanc’s two Michelin-starred Le Manoir aux Quat’Saisons, to a stint at NOMA’s Nordic Food Lab in Copenhagen, chef Nurdin Topham has been building a solid foundation for a restaurant of his own for quite some time now. The fact that Hong Kong is the birthplace of his first offering, foraging fine diner NUR, is at once intriguing and groundbreaking considering the chef’s paramount goal is to source the majority of his ingredients locally – a sadly not-too-common concept in a city that imports a staggering 90% of its food!
With a choice of two seasonal tasting menus – a six-course ‘Light’ option and a nine-course ‘Feast’ extravaganza – NUR acts as a luminous showcase of Topham’s bold gastronomic experiments: a potpourri of seasoned tomato varieties from the Zen Organic Farm in Fanling; Japanese Taiyouran egg with shiitake; watercress-creamed beetroot chips; and French Gillardeau oyster with a cucumber and wasabi foam, all of which are a feast for the eyes as much as the tastebuds. Furthermore, spacious interiors, an open kitchen, and an exquisite veranda flourishing in lush greenery (with most plants cultivated for use in Topham’s culinary creations) mean you can find calm respite just floors away from the urban bustle. Nature and NUR-ture!
3/F / Lyndhurst Tower / 1 Lyndhurst Terrace / Central / +852 2871 9993 / nur.hk