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Nur: let the light in


A chef known for healthy cooking proposes organic, innovative, and very good cuisine.

Nur comes from Noor, which means ‘light' in Arabic. Nurdin Topham, who was Raymond Blanc's sous-chef, and a star in England, proposes light, healthy cooking.He sees it as the sum of his experiments in cooking, often with the use of organic products, which is booming in Hong Kong.

Come visit him in his restaurant, furnished with natural elegance, and discover the herbs that grow on the restaurant's balcony, located on the third floor of the Lyndhurst tower. Enjoy seven or ten dishes, depending on the menu, including the house speciality, Japanese Taiyouran, an egg of incomparable sweetness, served with shitake mushrooms and moss. Oyster Gillardeau, meanwhile, is savoured in its juice and accompanied by a cucumber and wasabi emulsion just enough to boost the oyster's flavour.

Opt for a refined and succulent dessert like carrot crème brulée served with baby carrots, a chamomile tea jelly, or a luminous mandarin and almond crumble.

1, Lyndhurst Terrace
Hong Kong

+85 2 2871 9993

Menu: around 788 HKD

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