NUR Hong Kong 👍👍👍👍👌
We finally got off our bums to visit this much talked about restaurant in Central. After all, when a chef can lay claim to working with Raymond Blanc at Le Manoir aux Quat’Saisons, then it is imperative for a GastroNaughty to parachute in for an “event”. Simply stated, we were not disappointed…in fact, we were deliriously delighted!
Prior to arriving for our 8pm seating, we had a 2010 Chartogne-Taillet Champagne “Lettre de Mon Meunier” Extra Brut at ON Dining. Many thanks to Nicolas introducing us to this Pinot Meunier, the vines from which the grapes were born were mostly never affected by phylloxera. Les Barres, which is their brand wholly made from vines never touched by phylloxera was not made in 2010. With only 1,800 bottles produced (ON Dining has 24 so hurry down to get some), we were pleased Nicolas pulled this luvly from the special cellar as he thought more interesting to try than Les Orizeaux or Les Barres, both NVs from the same producer. Served in larger bowl champagne flutes…we would have gone for white Bordeaux glasses for more air, but these more ample bodied flutes did the trick. Thin, elegant bubbles in a slightly darker golden yellow visual. Aromas of yeast already present with pleasant toasty oak and ripe pears. Very nice. Palate of ripe pears and apples with a hint of citrus and a very dry, tangy finish that begs you to sip more. A bit expensive, but a joy to sip.
Sufficiently lubricated, we slowly strolled up Wellington Street, turned left onto Lyndhurst Terrace, found the correct building and hopped the lift to the third floor. You need to pay attention as the restaurant is located in a large building where signage is, well, sparse. Not too difficult, but you easily could do what we did, i.e. walk several hundred yards about Lyndhurst Terrace before realizing #1 must be at the beginning…call it old age!
We departed nearly four hours later…happy lil piggies we were!
– location. Conveniently located a bit up the hill in Central, Hong Kong.
– character and atmosphere. Minimalist design with an open kitchen that offers a fairly good view of the chefs at work. We would have preferred to sit right in front of them – a la L’Atelier de Joël Robuchon – but the narrow layout of the floor would not accommodate. Smokers will be happy to learn NUR boasts a terrace.
– style and comfort. We liked the open feeling and spacious seating arrangements. The chairs were very comfortable. A pleasant, friendly, home-like feeling.
– table and glassware. Excellent!
– other guests. Quite a few couples and one large table that was situated in a “private room” sort of setting.
– ambience rating (1 to 5 thumbs up/down)👍👍👍👍
– booking. We booked via email, and we were impressed with the timely responses to our inquiries. Please note you have to provide a scanned copy of your credit card and confirm your booking by completing and scanning/emailing back a form to the restaurant. If you cancel, you pay.
– reception. Very friendly.
– floor staff (knowledge and presentation of food, attention to details and awareness of guests). Excellent presentation of the food clearly evidencing the wait-staff’s appreciation of Chef’s culinary creations.
– sommelier, maitre’d, chef, manager. We enjoyed speaking with the sommelier and his enthusiastic apprentice. Both fellas really knew their wine list and wine. We like professionals! We were not sure who was the manager as all staff were engaged in serving food, pouring wine, etc. No problem as everyone was great. We shared a glass of wine with Chef Nurdin Topham while discussing “Modern British Cuisine” and the Hong Kong food scene. His personality exudes a passionate approach to thinking outside the box when it comes to cooking. Chef Nurdin is a perfectly balanced blend of creativity and science!!!
– service rating (1 to 5 thumbs up/down)👍👍👍👍
– bread. Outstanding!
– ingredients. Top-shelf.
– presentation. Excellent.
– creativity. Very.
– taste. Exceptional.
– smell. Exceptional.
– execution. Perfect.
– food rating (1 to 5 thumbs up/down)👍👍👍👍👍
The plethora of visual victuals, spectacular smells, tantalising tastes and textures are too numerous to delineate here. Words simply fall flat when trying to describe the beautiful blend Chef Nurdin delivers. You MUST experience!
Amuse Bouche 1 – Taco with Avocado, Crisp with Ricotta and Sun-Dried Tomato, Carrot, Cucumber. Each morsel offered pleasant and unique blends. The Cucumber was mind-blowing awesome…but we are rabbits at heart so we may be a touch biased!
Amuse Bouche 2 – Duck Ham/Watermelon Ham. As intriguing as tasty…we might even say odd, but yummy!
Romaine – Kimchi, Pistachio Mint. Oh, we happy rabbits! The romaine was stunning, and we loved the brush of mint…clever!
King Crab – Squash Custard, Parmesan, Kinome. We remain happily perplexed after munching on this stunner…did you get the number of that truck!?
Hen of the Woods – Maitake, Goji, Mushroom Broth. We readily admit that mushrooms rank low on our rabbit-like preferences, but, well, this dish just made a huge dent in that position. OMYG!!!
Mackerel – Fresh Walnuts, Yam Bean, Garden Herbs. Yet again, Chef Nurdin has managed to blend perfectly the sort of flavours that ensure one of our least favourite fish is now swimming near the top of our preferences. Exceptional!!! OMYG!!!
Cauliflower – Sunflower Seed Risotto. Happy rabbit…’nuff said!
Cabbage – Shirako, Salted Cod, Lemon. Happy rabbit…’buff said on steroids!!!
Celeriac – Tokyo Turnip, Myoga. Crazy dish where a happy rabbit enjoys the unique flavour of the Myoga.
BBQ’D Goose – Tokyo Turnip, Myoga. Perfectly cooked. Goose was juicy and succulent!
Apple – San Fuji Apple. Delicious!
Ricotta – Ginseng Fruit, Fig Leaf Oil, Honeycomb. Homemade ricotta? Seriously!? The texture was only second and just barely to the flavour.
Pumpkin – Marigold, Yuzu, Honey. Enough, please!!! Pumpkin done with that je ne sais quoi…excellent!
– selection. Very good.
– variety. Very good.
– value. Very good.
– wine rating (1 to 5 thumbs up/down)👍👍👍
2012 Clos du Moulin aux Moines Pernand-Vergelesses Les Combottes. After our pre-dinner bubble at ON Dining Hong Kong, and we walked up the hill to NUR Hong Kong. We chose this “Baby Corton-Charlemagne” (we named as such because the vines are situated on a hillside adjacent to those of Corton-Charlemagne). Transparent greenish-yellow on the eye. Aromas of wet stones, almonds and only a touch of oak. Sadly, the bottle was served too cold and we had to request removing the same from the wine cooler. As she warmed up, the perfume became nicer, albeit we expected more from a Pernand-Vergelesses. The palate was relatively dry, a bit of toast, vanilla-cream and oak. Insufficient structure for us. We had expected more of this “Baby Corton-Charlemagne”, and we wonder if she will blossom over the coming years. Still pleasant and paired extremely well with the 10 course, most seafood and veggie tasting menu.
2011 Clos du Moulin aux Moines Auxey-Duresses Moulin aux Moines. Light red on the eye…hmmm…a little too light. Aromas of sous bois (dirty wet forrest) were very promising along with the mushrooms and ripe berries. Sadly, the palate, albeit good, was no match for the nose. Very light berry juice (did you say Ribena?) with a tiny Bruno Mars body. Finish was short and slightly dull. A pleasant wine that paired well with the light food, but not one we would buy again.
2005 Bouchard Père et Fils Corton-Le Corton Corton Grand Cru. Dark, intense red on the eye. More of what we were seeking! Aromas of ripe berries, some spice and nuttiness and pleasant whiff of sous bois. Bingo!!! Voluptuous palate, great fruit and acidity balance and elegant structure. Long lingering finish. Oooweebaby, we needed to smoke something after that luscious and salacious sip…sadly, we do not partake, but the food was wonderful so we were good to go! A stunning way to end a perfect event!!!
– type of cuisine. Creative Intersection of “What I Want To Eat” with “What I Should Eat”
– dress code. Smart casual.
– overall rating (1 to 5 thumbs up/down)👍👍👍👍👌
NUR Hong Kong
Chef Nurdin Topham
3rd Floor, 1 Lyndhurst Terrace, Central
Photos (NUR Hong Kong)