Binge - Meet Nobu Masahisa in HK 17 to 19 March!

Forget about flying to New York. A flight to Hong Kong booked for 17th through to 19th March will do nicely if you want to meet Nobu Matsuhisa and his friend, Chef Yasajima Sasajima, Japan's best known 'Italian' Chef owner and Chef at the Il Ghiottone in Kyoto and Tokyo. Together they will serve and Italian-inspired Japanese menu at NOBU InterContinental in Hong Kong.

We recommend the 8 course Omakase menu available from 17 to 31 March. For Italian and Japanese inspired fusion try the Light Smoked Lobster and Potato Potage, Battarga or dried fish roe withPotato Cappuccino and Green Sauce, Fresh Salmon Confit, Asparagus and Ikura or Salmon Roe Salad, Japanese Wagyu Beef Tagliata, Chinese Kale, Daikon Cake, Tapanade and for dessert Matcha Tiramisu and Kuromame Catalanai.

From Master Chef Nobu himself, try Kue or seasonal Japanese Garoupa Sashimi, Blood Orange Caviar, Sateamed Local Garoupa in a new style, Clear soup with Bamboo Shoots and Sakura Ebi Shinjyo or seasonal small shrimp from Japan cooked in cherry blossoms followed by an assortment of Sushi. For dessert, try the Peanut Crumble, Nobu Beer Ice Cream and Jasmine Peach Soup.

If its ala carte you prefer then there is Uni and Bamboo Shoot Spaghetti, flavoured with kinome as well as Crab and Yellowtail Leek Carbonara, Spinach and Pidan Spaghetti, Prosciutto and Parmigiano and Minced pork, brussel sprouts and white azuki bean risotto flavoured with fennel.  A sake-pairing option is also available at HK$1,688 per person + 10% service charge showcasing 4 different sakes. Please click here for the special Nobu & Friends: Omakase menu and a la carte menu. NOBU InterContinental Hong Kong is on the 2nd floor of the InterContinental Hong Kong, 18 Salisbury Road, Kowloon, Hong Kong. Tel: (852) 2313-2323.

Whilst you are at the Intercontinental, you may like to sign up for the various cooking classes that cover from classic to specialty cooking techniques that they have. Each class includes lunch from the dishes in the class plus wine pairing and tasting and an apron and certificate:

Click here for profiles of the chefs. Classes are on Saturdays from 10:30am- 2:30pm  at HK$1,288 per person. 

Click here for the 2011 Cooking Class Schedule or call the Restaurant Reservations Hot Line at (852) 2313 2323.

- Elaine

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Binge - One Night, Three Chefs

Can you really do three men in one evening? Here's a deal that gets you there and in your personal limo too!

The next time you potter off to Hong Kong with the girls, make a reservation for a five-Michelin-starred eating safari for some necessary indulgence. (Yeah, sorry - not as kinky as it actually sounded...but no less delicious.) Three of Hong Kong’s Michelin starred Cantonese restaurants, together with their masterchefs, have combine woks to serve up a meal across three destinations.

Travelling in your personal limo, the first stop for dins is Yat Tung Heen in Wanchai where you’ll start the menu with suckling pig and deep-fried pumpkin with pomelo sauce served with pancakes, deep-fried prawns with goose liver and honey-roasted glazed duck breast, and steamed beancurd with crab claw in crab roe sauce.

Then it’s off to The LanghamT’ang Court in Tsim Sha Tsui for stewed crab claw with black truffle mushrooms, stir-fried lobster with spring onions, red onions and shallots and baked seafood rice with cream sauce in crab shell. And finally, end off at the hotel’s two-Michelin-starred Ming Court with giant garoupa stuffed with shrimp paste, crispy boneless chicken with fried Yunnan ham and walnuts, and baked rice with diced abalone and cheese. Squeeze in some Chinese petit fours, and you’re finally done!

What makes this experience even more fun is that you’ll get to meet the masterchefs of each restaurant before you settle down to eat.

That’s a pretty special night on the town, isn’t it? Plus I guess you could bring your own bubbly?

A minimum reservation of two guests is required. And be prepared to fork over HK$1,880 per person.

For reservations and inquiries, call Ming Court at +852 3552 3300

or email hkg.lph.mingcourt@langhamhotels.com

NOBU In Town
Still on the topic of star spangled men, Nobu Matsuhisa will be back at NOBU InterContinental Hong Kong from 17-19 March with his friend, Guest Chef Yasajima Sasajima known for his blend of Italian-Japanese cuisine served up at the latter’s Il Ghiottone restaurants in Kyoto and Tokyo.

They’ll be collaborating to bring diners a special 8-course Omakase menu (HK$1,288+) where courses alternate between Chef Sasajima’s Italian-Japanese and Nobu-san’s mod-Jap dishes.



Expect to feast on Sasajima’s light smoked Lobster and Potato Potage, Fresh Salmon Confit, Asparagus & Ikura (Salmon roe) Salad; Japanese Wagyu Beef Tagliata with Kale, daikon cake and tapenade; and for dessert, Matcha Tiramisu & Kuromame Catalanai.

Nobu himself will be offering yummies like kue (seasonal Japanese garoupa) sashimi with blood orange and caviar; soup with bamboo shoots and sakura ebi shinjyo (seasonal small shrimp from Japan cooked in cherry blossoms), and peanut crumble, Nobu beer ice cream and jasmine peach soup. This menu is available from 17-31 March, with a sake pairing option at HK$1,688+.


There’s also a la carte options for the delicate eaters. On 17-19 March, taste Chef Sasajima signature a la carte dishes such as his most famous dish – Uni and bamboo shoot spaghetti with kinome (HK$320); crab and yellowtail leek carbonara (HK$238); and minced pork, brussel sprouts and white azuki bean risotto (HK$228).


Second Floor, InterContinental Hong Kong
18 Salisbury Road, Kowloon, Hong Kong
Tel: (852) 2313-2323
E-mail: nobuhongkong@interconti.com

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