Hong Kong is a foodie’s paradise, with dishes to suit all tastes. Hidden in an alley in Central, NOM serves up some amazing Italian food, as our Junior Reporters found out
NOM is arguably one of the best Italian restaurants in town. Not only does the food stay true to traditional Italian cuisine, the executive chef of NOM, Fabrizio Napolitano, has raised NOM’s signature dishes by adding some unusual ingredients to them, giving them a modern twist to please the Asian palate. And, just as its name suggests, the restaurant has so much more to offer than just meatballs.
Razor clams
The razor clams appear to be a popular appetiser – and for good reason. The juicy shellfish meat is cut into cubes and paired with fresh tomatoes. Chunks of almonds add a neutral flavour to the dish, and helps balance out the acidity.
Seafood Crustacean broth
A personal favourite of mine was the seafood crustacean broth. I was surprised by addition of home-made potato chips, which definitely made this dish something different – not at all like your average seafood broth. The chips, many a person’s favourite snack, are the cherry on top of this mouth-watering dish. The marinated mussels take the dish to the next level, and their smoky flavour left our taste buds wanting more.
Squid ink tagliatelle
Say what now? Yes, this classic Italian dish consists of mussels, spicy cod, and sea urchin mixed with inky black pasta. Fresh from the waters of Hokkaido, the sea urchin sashimi not only gives this dish a creamy texture, but also complements the al dente (which means still firm to bite) tagliatelle. It’s clear that NOM puts in a huge amount of effort in selecting fresh ingredients from all corners of the world.
Chocolate parfait
From the rich, creamy texture of the chocolate mousse to the mesmerising hazelnut custard, this light and healthy dessert served with a spoonful of goat’s milk ice cream is a perfect way to finish off a grand Italian feast.
Environment
If the delicious food isn’t enough of a pull to visit this restaurant, then the wonderful Italian environment and laid-back atmosphere should be enough of a reason for people to come. Our dining experience felt like a wonderful escape from the city’s hectic lifestyle, as the welcoming staff at NOM paid us the best in Italian hospitality throughout the evening.
Veronica Lin
Black Angus beef tartare
You can’t make a passable tartare without fresh meat, and the Black Angus beef tartare here is made with wonderfully fresh ingredients. The tartare is served with bread, crispy gouda cheese and salsa, which helps emphasise the juicy tenderness of the meat and adds a mix of flavours. This dish may divide opinion – no matter how tasty it is, it’s still raw meat and some people might not be able to move past that. Still, this dish does live up to the restaurant’s name, Not Only Meatballs.
Chorizo meatballs
Well yes, the restaurant doesn’t only serve meatballs, but they’re still a huge part of Italian cuisine – and at NOM, there are many varieties of meatballs so there is something for everyone. Among the flavours available it was the chorizo meatballs that caught my attention. If you like fusion food and you’ve got a craving for a slightly saltier than usual dish, then this is the one to order.
Lamb chops
Continuing on with my meaty journey, I opted for the lamb chops. Served with beetroot sauce and seasonal vegetables, this dish balances all the ingredients very well. The lamb is cooked to perfection, and there isn’t any gaminess to the meat at all.
The bergamot forest
After all that protein in my dinner, a refreshing drink was exactly what I needed to round off the amazing meal. The bergamot forest is a mocktail (like a cocktail, but without any alcohol) made with bergamot, mint, honey, soda water and ginger ale, and has a fresh minty taste. It tastes a bit like a mojito, but the lack of alcohol makes this drink a great choice for those who aren’t old enough to drink yet.
Eva Chik