Saturday, April 12, 2014

NUR -

 NUR restaurant centers around their healthy Nourishing food concept,  although one naturally suspects whether it was partially named after Chef Nurdin Topham himself,  who comes with his experience and portfolio from working in multiple Michelin starred restaurants in Europe.   With up to 6 months of testing out their recipes in a Development Kitchen before moving location to their final dining space,   the restaurant will be based around Locally grown,  Natural-Organic food and Wines which are healthier both for your body and the environment,  and with the chefs’ previous trainings it definitely carried traces of Nordic cuisine in styling with his certain finishing touches.   Thanks for the invitation by NUR to try out their food and see if it lives up to the hype!

 

 

 

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Ruinart Brut Champagne to start the Night -
Same as what they use at Mandarin Oriental Hotel’s restaurants


 

 



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Amuse Bouche:  
Beetroot Chips with Watercress Cultured Cream,
Baby 4 Months old Carrots with Beetroot Powder,
Caramelized Carrots with Cumin and Carrot Powder -
Actually before I visited,  I thought this restaurant was doing Nordic cuisine.   But after this starter and the staff’s explanation,  I am now convinced they are really trying to create a healthy Nourishing food trend in Hong Kong and with cool wines.   ~  8/10






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French Gillardeau Oyster with Cucumber & Wasabi Foam,  Oyster Jus,  Cucumber pearls and Seaweed -  Part of the Light Meal for $788 HKD
A lovable starter,  the Oyster was slightly poached then scorched,   it reminds me of the one I ate at NOMA in Denmark.   ~  8/10

 

 


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Liked the way these Cucumbers were scooped and shaped into pearls.. 
It just fitted in with the Oyster and base sauce.   Can’t imagine it being squarish and brunoised to be honest..  A nice touch.



 

 

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Cheverny Sauvignon Blanc from Herve Villemade Le Domaine du Moulin -
A wine from the Cheverny region of Loire Valley,  this is Vin de Pays by Appellation definition only because the appellation usually requires a blend,  but the wine maker made this a single grape varietal.   Quite floral and slightly less acidic than the East Loire Sauvignons,  with slight oakiness.








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Slow-cooked Organic Irish Salmon,  Smoked Buttermilk,  Dill Oil,  Beetroots and Toasted Barley -
The salmon was barely cooked,  texture was spot-on.   I think it could do with slightly more herbal and lemon infusion too?!   Loved the smoked buttermilk and as a package,  this worked.  ~  7.5/10








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Zen Organic Garden Vegetables,  Perigord Black Truffle Dressing, Aged Parmesan sauce -
This is suppose to be made from over 30-40 different vegetables and on rotation.  Some veggies are cooked and some are raw.   The shaved truffles and the curdy cheese sauce beneath was addictive together with the crunchy and pretty salad.   ~  8.5/10






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2009 Marsannay from Domaine Bruno Claire -
An organic and unfiltered Pinot Noir wine made in the Northern Cote de Nuits,  this Marsannay reminded me of the older style of Burgundies…  it was soft and foresty,  heavy in cherries aroma.   A lovely and unique choice of Pinot Noir wine and which doesn’t break the bank,  it also suits the philosophy of the Restaurant’s food.





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Poached Japanese Taiyouran egg,  Whole Grains and Mushrooms,  Dry & Fresh Shiitake Mushroom and Garlic Chives puree.   Shaved Aged Egg Yolk -
I have seen this dish posted by others,  but it actually tastes and smells better than I expected.  This dish’s mushroomy aroma filled the room and the egg worked so well with the creamy grains beneath.   ~  9/10

 

 

 

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Home Made 10 Grains Sourdough with Natural Yeast,
Mushrooms Whipped Butter -
This bread is baked in house and it was really amazing bread.  The aroma,  the almost spongy texture,  reminds me of a bread in Viajante,  London.   The mushrooms butter was a good item,  but I don’t mind it being stronger with say more truffle or even porcini,  just like some places do it in Denmark.    ~  9/10

 

 


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Roasted Chicken Thigh & Breast Roulade,  Romanesco & Cauliflower,  Seaweed Ketchup,  Oyster Emulsion and Chicken Jus -
The flowers were slightly toasty and really aromatic.   The chicken roulade was perfectly cooked with a seaweed coating the chicken breast within.  Loved the seaweed ketchup which gave it some umami kick.   ~  8/10

 




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Bitter Chocolate,  Orange & Hazelnut -
The Orange Chocolate sorbet worked well with the Hazelnut meringues,  which became softened up beside the sorbet but apparently,  this was intended.   The different orange gels and zests and cream showed variation in textures and taste.  It’s a lovely finish to the meal,  but I am always up for more desserts!   For that – you will have to upgrade to the FEAST Menu!   ~  8/10







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Pour-Over Ethiopian Tchembe Coffee -
Was told they make a great coffee.  Seriously in a restaurant?   It turned out to be true and this Ninety-Plus processed Tchembe was as good as the best I have drank in Taiwan and Hong Kong recently.    Made really well here.   Surprised me.   ~  9/10

 


 


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NUR - The Food and Restaurant Philosophy
Actually I haven’t read up much on here before visiting, and I came away learning a bit more about food and their concept. It’s not meant to be pure Fine Dining, but it is suppose to make you feel healthier and happier eating mostly locally sourced ingredients cooked well, and paired with excellent wines which are off the beaten track a little.  As part of PRIVE Group, their new restaurant concept of *Nourishing Gastronomy" rocks and they even grow their own herbs and some fruits on the open terrace space.

 

 

 

Price:  $788 + 10% + Wine  (Meal was by Invitation by PRIVE Group and NUR Restaurant)
Food:   ♕♕♕♕♕
Ease of Access:  4/5
Address:  3樓中環擺花街1號
3/F,  1 Lyndhurst Terrace,  Central,  Hong Kong
Ph: +852 2871 9993

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