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Chef Nurdin’s Perfect Holiday . . . Ho Ho Ho!

It's officially the peak of the holiday season and the time of the year to start holiday entertaining, festive-decorating, and preparing decadent food and cozy cocktails. This inspired us to speak to chef Nurdin Topham of Nur for inspirations on festive dishes, gift ideas, and how to take his philosophy of "nourishing gastronomy" into the home that will definitely get you through the season with your friends and family content and intact. Read on!

How will you be spending the holiday?

I will be spending it at NUR, and creating wonderful holiday memories for our guests.  

Any holiday traditions or must do’s?

I always celebrate the holidays with a home-cooked turkey, and will be bringing this tradition to NUR and celebrating the festivities with the team.

What will you be gifting this holiday? 

Since I am unable to be home in London this winter, I will be sending care packages filled with local goods from Hong Kong to family and friends. 

Best gift you have received and given?

I always love receiving wine, and the best gift I’ve ever given was cooking for my best friend’s wedding. 

What is the art of gifting ?

Giving something thoughtful that acknowledges the person’s character or need.

Any go-to holiday dishes? 

Jerusalem artichokes 3 ways – barbecued, picked, and fried.

What are some things you always have in the fridge?

A large range of Japanese pickles from Tsukiji market. 

Any new cooking methods you will be experimenting or working into your dishes this holiday at Nur? 

We are currently working with different forms of goose charcuterie!

New dishes you will be introducing this holiday?

We will be serving a NUR Vintage Holiday Pudding which has been aged for a year, made with regional ingredients like jackfruit and long-an, and served with apple fudge and almond cream.

Any tips for how to enjoy “nourishing gastronomy” at home?

Eat as much plant-based foods as possible. Search out the most delicious, fresh, and seasonal fruits and vegetables.

Can you share with us your personal picks for places to eat (besides Nur) on your day off? What should we order at each?

Big fan of Ho Lee Fook’s roast goose and all vegetable dishes, and Le Garçon Saigon’s chicken cooked over wood.   

As a chef,  how do you get inspired?

Through reading scientific articles and chef books, traveling, and visiting farms.

 

Thank you chef Nurdin for speaking to us! VISIT NUR at:
3RD FLOOR, 1 LYNDHURST TERRACE,
CENTRAL, HONG KONG
www.NUR.HK

 

THE·LITTLE·BLACK·BOOK n.

1. Giftwell’s guide and resources to creative gifting.
2. Hong Kong’s open secret.

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