New restaurants

TIME TO FEAST

NUR owes its influences to a few revolutionary pioneers - renowned Le Manoir aux Quat'Saisons by Raymond Blanc and Copenhagen's Nordic Food Lab (NOMA). Head chef Nurdin Topham has worked for years at both, and has been personal development chef to Blanc. Topham has created "nourishing gastronomy" with NUR. The food does not disappoint.

For dinner, there is a choice of two sets namely Light (HK$788 for seven courses) or Feast (HK$988 for 10 courses). We opt for the latter, starting with a light and flavoursome amuse bouche featuring beetroot taco, watercress, slow-cooked glazed carrot with fennel and cumin cream, cucumber and pear pickled Jasmine kombucha. A refreshing oyster with cucumber and wasabi follows, after which we enjoy a tomato and king crab dish - the tomatoes are soused in vinegar and white soy with Thai basil oil and herbs and blossoms from the herb garden. The dish is deliciously well balanced and again, light. We then savour the poached salmon with baked beetroot, lightly pickled with smoked cultured cream with dill.

This is followed by king crab, pomelo and herbs, then an "egg" dish with slow poached Taiyouran egg and a mixed grain mushroom porridge, roasted shitake mushroom, garlic, chives and an emulsion of cured egg yoke. Meat eaters are not left out, as a smoked wagyu beef cheek dish with black garlic is on the menu. We end with a bitter chocolate and orange sorbet with chocolate crumble, hazelnut and orange purée. The cuisine is fresh, full of flavour and light. Tracey Furniss