One of Hong Kong’s more distinctive omakase experiences, Noi channels founder Paulo Airaudo’s irreverent, tattoo-inspired personality into a tightly choreographed Italian-inspired celebration of food. The entire service is focused on tasting menus that change with the seasons. There is a strong bias towards prime Japanese seafood – scallops, sea urchin, lobster and raw fish – paired with Italian staples such as silky egg custards and handmade pasta. Executive chef Luigi Troiano refines the line-to-plate precision, so even a signature dish of egg custard with Ibérico ham consommé, peas and seasonal seafood feels at the same time both homey and high craft.

‍