I liked the individual components of the White Asparagus dish – char-grilled white asparagus glazed with seaweed miso with house-made goose charcuterie, along with the smoked yogurt and pomelo bits on the side did provide a triple punch of smokiness, though I wasn’t sure whether they worked well together as a whole dish - maybe just a little too much smoke. And I thought the Beef Tartare dish would probably be even better if the cucumber slices served alongside with the aged wagyu bavette tartare were pickled so they wouldn’t water down the rich meat flavors.
I like many of the concepts the restaurant and the chef are trying to convey - quality ingredients sourced locally wherever possible, balanced nutrients and flavors, innovative cooking techniques, and elaborate presentation. And all these reflected well on the dishes they served. They are not the only restaurants trying to play with unconventional pairing of flavors and textures, but they did so in the more "natural" way, going back to the traditional cooking techniques - the drying, the smoking, the curing and pickling, the fermenting, so on and so forth. The meal was fun and I would love to see them coming out with even more new dishes consistent with their vision in their future menus.
More photos in my Flickr album: https://www.flickr.com/photos/g4gary/albums/72157669456327345
When? June 7 2016
Where? NUR Restaurant, 3/F, 1 Lyndhurst Tower, 1 Lyndhurst Terrace, Central
Menu Highlights? Corn+Mushroom - Zen farm corn, taiyouran yolk, termite mushroom
Drinks? 2012 Domane Wachau Riesling Smaragd Kellerberg