My Cathay Pacific flight (P.S. they served one of the worst omelettes unfortunately) touched down at the Hong Kong International Airport at 12pm exactly; I was starving by the time that I reached the hotel and completed all the necessary check-in procedures.
Really, that meant only one thing – it was lunch time. I needed to unpack and reply a few important emails; so I did the unthinkable: Order In-Room Dining.
On hindsight, what was I thinking – Ordering in-room dining service on an overseas trip, in Hong Kong no less. By the way, it is times like these when those daily hotel credits come into play!
Thankfully, what I had ordered did not disappoint!
Read on to see the two dishes that I ordered from the menu!
I wanted to visit a Japanese restaurant while I was in Hong Kong. Flipping through the Tatler dining guide showed a recommendation to NOBU. I was practically staying within a 10 minute radius of Hotel Inter-Continental, I thought, why not give NOBU a try?
A partnership between Chef Nobu Matsuhisa and Hollywood actor Robert DeNiro, NOBU is synonymous with innovative new-style Japanese cuisine. Opened in 2006, NOBU InterContinental Hong Kong was Nobu’s first restaurant in Asia (ex Japan) and is among 21 NOBU and 4 Matsuhisa restaurants currently in operation around the world.
For the inquisitive, Chef Nobu Matushisa’s profile can be found on Wikipedia.
Nogawa at Concorde Hotel is my favourite Japanese restaurant and Chef Kevin is my go-to guy when the craving for sushi comes around.
I just love sitting at the counter interacting with the Itamae (Sushi Chef), Chef Kevin. You get to interact with the Chef, asking him questions and chatting about almost anything under the sun, akin to having your own personal chef. This is completely unlike dining at an French or Italian restaurant, where the Chef’s in the kitchen, hidden from view. (Open Kitchens aside.)
Now, sit back and relax while you join me for this little sushi adventure.
