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Nobu at InterContinental Hotel, Hong Kong

The latest Nobu restaurant is a surprisingly modest affair - not too big, dim lighting and contemporary music. It seems to follow the Nobu Berkeley formula in London where a decent size bar greets diners and no doubt will attract pre- and post- dinner drinkers.

The food? You get most of the Nobu classic dishes - Rock Shrimp Tempura with Ponzu (comparable to New York and London), scallop cerviche (refreshing as ever), and the usual Toban-Yaki and sushi menu. Fortunately there is a few dishes only available at the Hong Kong outfit - we tried the Eggplant Special (why have they not given it a more fancy name) which consists of a juicy roasted eggplant with a minced fish and prawn paste topped with a concoction of chili, garlic and roe (I think).

What was enjoyable? New dishes alongside the tried and tested classics. The eagerness of the staff - no doubt influenced by the newness of the restaurant (three week old)  and the presence of  the name sake proprietor.
What was not enjoyable? The hype and an overwhelmingly "foreign" clientale - which can easily turn it into a Disney-esque attraction in Hong Kong.


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