Hong Kongers can take their taste buds on a journey across Italy without leaving Soho this summer as Hong Kong’s innovative modern Italian, NOM on Elgin Street, introduces a selection of premium seasonal dishes to their popular la carte menu. Chef Fabrizio’s rustic, quality creations promise to surprise and excite, from the fresh and simple flavours of the Puglia region to the fiery spice of Calabria, there’s something for everyone.
With impressive experience in Italy’s top Michelin starred kitchens of Hotel Pension FLIPOT and Rele’ Chateaux L’Albereta, Chef Fabrizio’s cooking philosophy looks to reinterpret and refine well-loved classic Italian flavours on a contemporary plate.
New starters using Italy’s best sustainable produce include the Burrata with broadbeans purée, smoked anchovies and bottarga(HKD178). Sourced from a family farm in Southern Italy’s Puglia region, the delicate cheese has a distinctly buttery texture which melts in the mouth. Cutting through the creaminess are flavours of smoky Cantabrian anchovies and Mediterranean cured bottarga.
Great for sharing, cuts of 24 month aged Organic Parma ham (HKD218) are served with crusty baked focaccia and a light Stracciatella dipping sauce sourced from NOM’s Puglia supplier friends. Another favourite for meat lovers is the Black Angus beef tartare (HKD178) which uses premium cuts of meat from New Zealand and Australia and is served with homemade tomato salsa, piccalilli and oven-baked crispy Gruyere cheese.
NOM – Ravioli with Ox tongue and Pumpkin Purée
Complementing NOM’s a la carte mains offering is the “Senatore Cappelli” Pappardelle (HKD178) which features NOM’s famous beef meatballs in a hearty Neapolitan ragout. Refined from traditional Senatore Cappelli wheat for superior quality, the pappardelle pasta has hearty flavour and bite, a great accompaniment to the tender meatballs.
Chef Fabrizio’s passion for Italian heritage shines through in the Homemade Ravioli with ox tongue and pumpkin purée (HKD198). A typical traditional Sunday family recipe, Chef Fabrizio’s take on a nostalgic ravioli features rich ox tongue, buffalo ricotta and earthy flavours of pumpkin and sage.
Adding to NOM’s pizza menu of Roman-style oven-baked pizzas is the Nduja & Friarielli (HKD158). The comforting home-style pizza is generously topped with organic provolone cheese and spicy Nduja sausage from Calabria, an area famous for its fiery chillies and green broccoli sprouts.
NOM’s meatball bar has a quirky addition in the form of Crab balls with sesame (HKD118). Bread crumbed and deep-fried with a serving of fries and chilli mayo dip, the crab meatballs are a modern twist on traditional Italian comfort food.
Home to premium quality Italian with rustic charm, NOM redefines classic flavours on a contemporary plate. Book now for a taste of modern Italy: 2540 7988, email@example.com.