35
2
4
7-min walk from Exit E2, Hong Kong MTR Station
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Telephone
31968768
Awards and Titles
Michelin 1 Starred Restaurant (2023-24)
Opening Hours
Today
12:00 - 15:00
18:00 - 23:00
Mon - Fri
18:00 - 23:00
Sat - Sun
12:00 - 15:00
18:00 - 23:00
Above information is for reference only. Please check details with the restaurant.
RELATED ARTICLES
We had a wonderful time and exceptional meal at Noi. Been to some Michelin and you would expect a nice meal with nice service the kind of michelin plus a hotel at 4 season kind of nice. But wow it had exceed my expectation by far. The service was great, very professionally presented w each dish explained, ingredients and sauces and quite a few dishes w different sauces in the plate, one to highlight and the other to balance. So each bite in itself taste different in your bowl, when touches different sauces. The clear piennolo tomato essence w sashimi aji was extraordinary and the meat sauce w beetroot for venison, had even make the gamy taste good. The menu was fantastic. Italian w Japanese fusion, wonderfully merged. Not too heavy and not too fishy. All fresh and from the best originThe card come w the menu say something like i know u have a lot of options but thank you for choosing them. This is very true. There were a few choices on my mind but i was so glad that i pick Noi.I really think this is very important when a restaurant appreciates its customers which a lot doesn't unfortunately. I appreciate the effort for such a great experience.
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見滙豐信用卡有買一送一優惠，就嚟試試這米芝蓮一星餐廳。食物是意大利混合日本式，tasting menu 菜式十足，主打海鮮食材。整體食物質素中上，但缺乏給人嘩一聲的感覺。最驚喜的是鹿肉，肉質嫩滑，是我試過最好的鹿肉。甜品就比較失望，配搭上有點奇怪，個人都是比較喜歡傳統的西式甜品。
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位於四季酒店, 由得獎主廚 Paulo Airaudo 主理的米芝蓮一星新派概念餐廳 🍽️🇮🇹✨餐廳分為兩個主要區域：🌌一個名為 Italian Silhouette的意大利風格用餐室，以及🌿Doodle Garden。🍽️🥢 用餐體驗分為三部分，前菜和最後的小甜點在Doodle Garden 的lounge進行，而主菜則在主用餐室進行。菜單包括：🤏🏻意大利馬鮫魚，澳洲黑鮑魚，阿拉斯加帝王蟹🍴- 挪威扇貝- 澳洲黃尾魚- 麵包- 威爾士鹿肉- pasta- 紫蘇雪葩- 北海道甜薯焦糖布丁🥄水果，檸檬派，威士忌軟糖菜式巧妙融合了意式和日式料理方式以及材料的結合。😍 其中最令人深刻的菜品是Venison 小鹿肉。肉類的處理非常好，香嫩之餘又突出了深厚的肉質風味，搭配獨特香氣的菇類為這道菜增添了豐富的層次。🍹 另外喜歡G&T 的朋友們，這裡有一系列的GT酒單！
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慶祝週年紀念，選擇米芝蓮。一開始已經有期待，snack bar 區決定一下是否加配wine pairing, 三杯$550/head.1. Champagne 2. Restling 3. ShirazAppetizer 最欣賞係鮑魚（其貌不揚，鮮味好特出）Crab meat Horse Mackerel 跟住入到dining room, 坐正係open kitchen 前面。Tuna with Caviar （回味）King Scallop, Champagne, Walnuts （好彈牙+ 香）Yellowtail Kingfish with Italian Tomato (似日式, 鮮) Uni with Teardrops Peas +日式蒸蛋Bread (如果係多款式更好) Blue Lobster with Hokkaido＋Pumpkin (Chef 親身介紹) Welsh Venison 鹿肉, Morel 起初怕怪怪地，原來好瘦，配羊肚菌好夾Chitarra 配紅蝦睇得出chef 對意粉既堅持Dessert Sorbet (紫蘇）The Flan with Sweet Potatoes Caviar XO Rum Ice cream 最特別Petit 4 Fruits Lemon Pie Whiskey Gum
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NOI 會在couch/lounge area 開始小吃，我比較喜歡Alaska king crab那個。NOI 其實有offer wine pairing，1 wine就$270(如order，水有discount，同免費的茶或咖啡)，3 paring 就$550。吃完小食要移師到裏面，有一個open kitchen，但可惜我們不是座bar枱。然後在來幾道appetizer，我比較欣賞squid 同uni。有一個 tuna + caviar，可能新鮮到有腥味。到進入主菜，每一道都不錯😌。我們沒有升級到和牛，就吃原本的venison。要說的就是本人不太喜歡伴龍蝦的脆米，脆米的味有點蓋過龍蝦🤔。至於甜品，我比較喜歡rum gelato，我見服務生努力在上面鋪caviar，心裡想其實我不是太喜歡caviar，吃下去就覺得不錯，就像甜甜的帶點鹹(雖然還是可以少點caviar)。最後，又要移師出couch/lounge for petit four。我挺喜歡個whisky gum。P.s. 如果想之後去Argo，可能問問服務生是否有位。我們之後到Argo，要waiting
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