Try Exciting Dishes From The World of Nobu Cookbook
Chef Nobu Matsuhisa was joined in Hong Kong by head chefs from Nobu restaurants around Asia Pacific to launch his latest (and he says his last) cookbook 'World of Nobu'. Enjoy a selection of special edition dishes from the cookbook at Nobu InterContinental Hong Kong now.
In what he has declared to be his final cookbook, Chef Nobu showcases a Nobu that is future-oriented and always evolving, providing an opportunity for each chef to express the Nobu Way as he or she understands it. The beautifully-photographed volume brings to life the heart of Nobu’s collaborative spirit and constant reinvention of Japanese cuisine via a collection of recipes and stories, from sushi and cocktails to main dishes and dessert. In addition to signature dishes that guests know and love, readers will have a chance to explore new recipes created especially for the book, as well as off-the-menu dishes that have never been shared outside the restaurant.
“World of Nobu covers nearly 40 years of culinary development, starting with my personal journey and signature dishes, then introducing the next generation of Nobu and Matsuhisa chefs who will carry the tradition forward,” said Chef Nobu on the occasion of the book’s U.S. release.
The World of Nobu cookbook is available to purchase at Nobu InterContinental Hong Kong.
Experience select cookbook dishes from the six Asia-Pacific Nobu Chefs on the NOBU InterContinental Hong Kong menu until February 2019
A selection of dishes from the World of Nobu cookbook will be offered to diners at Nobu in the InterContinental from now through 4 February. We were thoroughly spoiled by Nobu’s chefs at a media launch of these special dishes and some highlights we’d recommend include:
Ama Ebi Tartar, Caviar Ume Dressing Kinmeda Sashimi Chinkian Vinegar Dressing
Chef Samuel Leung of Nobu Beijing presented this extremely inviting and eye catching dish. It’s packed with layers of flavour and texture from the sour taste of umeboshi (pickled plum) in the Ume Dressing and the sweetness of this amaebi (sweet shrimp) tartare. The papadum chip is crispy and slightly spicy which makes a perfect match with the yuzu in the dressing, giving a kick and crispiness with the tartare.
Hotate Butter Yaki
Chef Sean Mell of Nobu Hong Kong’s contribution is this scallop dish with a simple presentation has a fantastically complex flavour from zesty yuzu and spicy jalapeño, together with the char smoky flavor from the grill.
Pork Belly Karashi Sumiso
Chef Sean Tan of Nobu Melbourne breathes new life into a classic combination of pork, apple and mustard with the subtle flavours of this dish. The quality of the Australian pork is noticeable and the Mustard Su Miso sauce gives the dish a rich and deep flavour.
NOBU InterContinental Hong Kong is open daily for lunch from 12 noon – 2:30pm and dinner from 6:00pm – 11:00pm.
The Nobu Bar lounge is open daily 12 noon-2:30pm and from 6:00pm to midnight.
NOBU InterContinental Hong Kong, Second Floor, InterContinental Hong Kong, 18 Salisbury Road, Kowloon
Booking: 2313 2323 or [email protected]