Modern Italian Concept In Four Seasons Hong Kong: Michelin-starred Chef Paulo Airaudo helms Noi, his new Asian flagship in Four Seasons Hotel Hong Kong. Naming the restaurant after the Italian word for “us” and “we”, the team at Noi aspires to create a fine-dining journey that shares the Chef’s experience and culinary vision with diners via food.

Look & Feel: Designed by AB Concept, the same architectural firm whose clients include Argo and K11 MUSEA, Noi’s interior is highlighted by the bronze-tone colors contrasted with various shades of blue, exuding a modern sense of luxury. Before being led to the sofa box seats, diners get to enjoy a little bit of an overview of the city through the floor-to-ceiling windows upon entry.

On The Menu: Joining the scene only this month, Noi offers visitors a tasting menu rich of Italian traditions that the Chef grew up in, while experimenting with taste, scents, and cooking methods and techniques.

Sourcing the best timely ingredients and produce from small suppliers and artisans, the tasting menu that celebrates Noi’s launch is one that is full of seafood dishes: Hamachi and Tomato, Monk Fish and Topinambur, to name a few. To tribute the simplicity of Italian cuisine, the culinary team presents Caviar, Banana & Rum, an assemblage of the three common ingredients for optimized flavor. More than that, the restaurant isn’t shy to inject seasonal flavors into its dishes. For instance, guests get to try Noi’s take on the city’s favorite seafood — lobster — but complemented with the autumnal ingredient pumpkin at Noi.

Also a wine connoisseur himself, Chef Paulo handpicks a list of dedicated wines to be paired with his curations.

Great For: Date night dinner, landmark day celebrations.

FYI: Noi is closed on Mondays, plan your visits accordingly!

This writeup is a news piece and was not based on a restaurant visit. The Loop HK will update this post once we’ve visited in person.

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