Noi by Paulo Airaudo

Chefs Airaudo and Troiano deliver a season-driven set menu that changes every two to three months. The 10+ courses feature a strong seafood slant with ingredients shipped daily from Japan. The signature dish on silky egg custard is infused with Ibérico ham consommé that imparts faint smokiness. The food nods to Italian traditions, but is updated with modern plating and cutting-edge technique. Excellent wine pairings elevate the whole experience.

Dual dining spaces and open kitchen

• Noi is divided into Italian Silhouette (22 seats) and the Doodle Garden, a casual breakout lounge with panoramic Hong Kong views, all overlooking an open kitchen where guests can watch the kitchen’s artistry.

Seasonal, evolving Italian omakase with a 90-minute NOI experience

• The tasting menu evolves every two to three months, blending seasonal ingredients with modern techniques. The restaurant also invites diners to spend at least 90 minutes to fully enjoy the NOI experience.

Paulo Airaudo’s cosmopolitan journey and Noi as Asia flagship with two Michelin stars

• Chef Paulo Airaudo, born in Córdoba to Italian immigrants and trained at Arzak, The Fat Duck and Magnolia, positions Noi as his Asian flagship after moving from Europe, and the restaurant has earned two Michelin stars.

Signature Ingredients

• Seasonal ingredients: Noi's philosophy centers on seasonality, with menus that evolve every two to three months to showcase the best produce of the moment. These ingredients are chosen to inspire unexpected flavour combinations while preserving their natural character and allowing the kitchen's techniques to shine.
• Fresh fish and shellfish with a modern Italian soul: A cornerstone of Paulo Airaudo's approach, Noi places seafood at the heart of the omakase experience, treating fresh fish and shellfish with a modern Italian soul and applying precise cooking methods to render elegant textures and bright flavors that define the restaurant's identity.