Video
Read full review
2012-08-04
851 views
Those who know me already knows that I am not a big fan of NOBU in general. I have already been eating at Nobu for 10 years or so at different locations, and the menus don't ever seem to change. Peruvian-Japanese fusion with American accent just doesn't give me much excitement anymore! Plus, a lot of the NOBU'S actually aren't very good on the executional side either.The Hong Kong branch of Nobu is Special. The menu not only carries the normal signature Nobu Matsuhisa dishes that are fo
The Hong Kong branch of Nobu is Special. The menu not only carries the normal signature Nobu Matsuhisa dishes that are found everywhere else, but perhaps knowing that HK Customers might have more resistance to the overly fusionized dishes, the Hong Kong Nobu chefs have created quite a few HK Only Specials that aren't found anywhere else at the other global branches. These creations are actually quite sensible and suits the HK clientelle more. But the other 2nd part of the equation which made me like the HK Nobu, is about the much better execution on average here... *But truth be told, I don't think raw fish and nigiri sushi are their strongest point here. But the hot food and the desserts are easily a notch above the other Nobu's.
Nobu Sake at the entrance..
Some Cocktail and Mocktails to start off with -Nobu Cocktails are usually quite famous. But tonight's ones were probably a little too weak.
.
Dried Miso and Spinach Salad, with Grilled Scallops - $250This was bigger than we initially envisaged, it was generous in portion and surprising very tasty. The dried miso powder worked well with the very fresh and plump spinach leaves, but somehow we detected some truffle influence in the background vinaigrette. The Scallops were grilled perfectly, topped with some fried onions. A very appetizing Salad for summer months. ~ 9/10
.
Fried Pork Cheeks with Apple and Wasabi Zuke – $198 Simply sublime! The pork cheek had a right balance of strong meat and fat flavour, but the grease is cut down by the presence of both pickled wasabi, as well as apple slices. Add a dash of squeezed lemon juice and it was sensational. A Hong Kong only dish. ~ 10/10
.
House Special Maki Roll - $150This is wrapped with a thin Daikon sheet. The roll is filled with various fishes, crab, tobikko roes and avocado. It is quite refreshing, and the grated Wasabi is totally addictive. ~ 8/10
.
Creamy Spicy Crab – $255This was interesting, but part of the crab meats were better than others. The spicy mayonnaise based sauce just screams new style fusion, but the tobikko roes gave it an interesting crunch factor! This would probably work with some plain rice. ~ 6.5/10
.
Charcoal Grilled Authentic A5 Kobe Sirloin, ordered Medium – $1050The grilling was very well done, with a crispy crust on the outside and carrying the rare charcoal aroma! Nom Nom! The Kobe Sirloin was quite fatty and therefore is ordered Medium as is recommended by the chefs. It is quite oily but may be we expected more of a melt-in-your-mouth experience, but nevertheless this was quite nice indeed! ~ 8/10
.
Nobu Chocolate Bento – $130When this arrived I was actually quite shocked and in a positive way! I have had this same dessert in London and Melbourne before numerous times and never once did I find it impressive. But the Hong Kong Nobu’s version was easily the prettiest and looking neat, topped with some popping candy and the maccha ice cream looking so prettily quenelled. Both of these also tasted fantastic and well done! Although I haven’t visited the Nobu’s in the States, I am still surprised at how much better these tasted and as presented in the HK Intercontinental Hotel’s Nobu branch. Very Lovely dessert ! Wouldn’t say the same when ordering at other Nobu’s though ~ 10/10
Post
