Nurdin Topham is exploring age-old techniques of food preservation.

Nurdin Topham of Nur Restaurant experiments with new flavours

Chef explores Asian and European fermentation, pickling and salting techniques, and puts some of them into action on menus; he dreams of having his own food laboratory one day

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Nurdin Topham is exploring age-old techniques of food preservation.
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Mischa Moselle

Mischa Moselle

After two decades of noshing in Hong Kong, Mischa Moselle likes to think he knows his way around a plate and a bottle. As his tailor knows, he’ll eat and drink anything but particular favourites are gutsy French and Thai food and well-made wine from anywhere.