Hokkaido Scallop/Blood Clam/Abalone from Noi, Italian restaurant in the Four Seasons Hong Kong. While it could pass for sashimi, chef Paul Airaudo rejects the notion that its inclusion of soy sauce and ponzu makes it an Asian dish. Photo: Noi
Hokkaido Scallop/Blood Clam/Abalone from Noi, Italian restaurant in the Four Seasons Hong Kong. While it could pass for sashimi, chef Paul Airaudo rejects the notion that its inclusion of soy sauce and ponzu makes it an Asian dish. Photo: Noi

‘If you don’t eat shellfish, that is your problem’: chef on his US$360 no-choice menu at Noi, Italian restaurant in the Four Seasons Hong Kong

  • Paulo Airaudo prefers to serves diners at his restaurant in the Four Seasons Hong Kong the same dishes because otherwise ‘you will sacrifice quality’, he says
  • Many of his dishes may not appear Italian, especially raw seafood, but he has no time for anyone hung up on authenticity at the expense of creativity

Hokkaido Scallop/Blood Clam/Abalone from Noi, Italian restaurant in the Four Seasons Hong Kong. While it could pass for sashimi, chef Paul Airaudo rejects the notion that its inclusion of soy sauce and ponzu makes it an Asian dish. Photo: Noi
Hokkaido Scallop/Blood Clam/Abalone from Noi, Italian restaurant in the Four Seasons Hong Kong. While it could pass for sashimi, chef Paul Airaudo rejects the notion that its inclusion of soy sauce and ponzu makes it an Asian dish. Photo: Noi
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