Noi Hong Kong

Awards

MICHELIN Guide

Two stars restaurant, 2026

All Michelin stars in Hong Kong All Michelin stars in China All 2 stars Michelin in Hong Kong All 2 stars Michelin in China

OAD

Asian Restaurants 2026, 146

All OAD Asian in Hong Kong All OAD Asian in China

La Liste

La Liste, #688

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Restaurant Ranking

Restaurant Ranking 2024, #929, PRO #17.50, USER #0.00

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Chef

Luigi Troiano

Cuisine

Italian Contemporary, Italian-Japanese

• 2025
• 2023
• 2022

Dinner at NOI

on 08 Feb 2025

by Peter Verey

A famous Spanish chef with his name on the door , however @noihongkong is an Italian omakase concept in the very capable hands of @troianoluigi82100 .

Produce is king here , with some of the world’s premium seafood dominating the menu . The menu is a progression of most of the current dining trends but there is a touch of individuality sprinkled throughout the menu which keeps you on your toes.

A tartare of Sicilian tuna belly , Hokkaido uni , Kaviari caviar is served... More

A famous Spanish chef with his name on the door , however @noihongkong is an Italian omakase concept in the very capable hands of @troianoluigi82100 .

Produce is king here , with some of the world’s premium seafood dominating the menu . The menu is a progression of most of the current dining trends but there is a touch of individuality sprinkled throughout the menu which keeps you on your toes.

A tartare of Sicilian tuna belly , Hokkaido uni , Kaviari caviar is served around a pool of smoky dashi . The dashi is the soul of the dish and helps to accentuate the produce .

A Norwegian langoustine is pan fried then kissed with charcoal before being seated on the plate with a champagne sauce and walnut oil .

Crudo of Shima Aji is well presented in ribbons , it’s served with tomato water which does feel like a dated combination but a touch of shiso oil , the pop of raw Sicilian shrimp and some tiny balls of Tokyo turnips create a balanced update .

The standout dish was king crab chawanmushi , the custard is layered at the foot of the dish , above it lies a sumptuous iberico pork consommé, floating within are terrific teardrop peas and a knuckle of king crab meat . It’s like a summer pea and ham soup with sweetness from the crab and egg custard . It is bliss .

Blue lobster is again finished on the grill with a Hokkaido pumpkin sauce .

The only meat course is welsh venison , this stays true to the theme of well curated simplicity as it’s garnished with onion puree and a stuffed morel .

Pasta takes the place of the traditional Kaiseki rice course , alla chittara served al dente with a vin Jaune sauce and gillardeau oyster. Unexpected and a textural success .

Spanish flan kicks off dessert with hoshigaki and balsamic vinegar .

The finale is giving “Do it for the gram” but it tastes superb too . Xo rum ice cream , banana mole caramel sauce and a huge serving of caviar .

Alongside lovely service , standout wine curation , this was a truly a memorable night . Less

Dinner at NOI

on 23 Jan 2025

by Melissa F

First time back at @noihongkong by @paulo_airaudo since it received 2 Michelin stars last year! There’s been quite a few changes since opening - the biggest one has to be combining the lounge and dining room into one area so diners can now choose to eat by the window with views of Central, at the counter or tables with views of the open kitchen. Having just revisited @restaurantamelia, the vibe and dishes are reminiscent of the chef’s flagship restaurant so it... More

First time back at @noihongkong by @paulo_airaudo since it received 2 Michelin stars last year! There’s been quite a few changes since opening - the biggest one has to be combining the lounge and dining room into one area so diners can now choose to eat by the window with views of Central, at the counter or tables with views of the open kitchen. Having just revisited @restaurantamelia, the vibe and dishes are reminiscent of the chef’s flagship restaurant so it was like being in San Sebastián for the night!

Our menu:

- Roasted Leek Consommé
- Norwegian Trout, Ikura Trout roe
- Aji Tartare, clotted cream, egg yolks
- Buckwheat Sourdough
- Sicilian Tuna Kamatoro, Hokkaido Red Uni, “Kaviari” Kristal Caviar
- Norwegian Langoustine, Champagne, Crispy Kombu, Walnuts
- Shima Aji, Gambero di Mazara with Piennolo tomato essence
- Alaskan King crab, Teardrop peas & Iberico pork
consommé
- Bread
- Scottish Blue Lobster, Hokkaido Pumpkin & ‘Nduja calabrese
- Scottish Venison, Onion Pureé & Morel
- Pasta alla chitarra, French Amelié Oyster & Vin Jaune
- Seasonal Sorbet
- The Flan with Japanese Hoshigaki & Acetaia San Giacomo’ balsamic Vinegar 40 years old
- “Kaviari” Oscietra Caviar, XO Rum Gelato & Mole
- Seasonal Fruit
- Lemon Pie
- Whiskey Gum
•
2*, NOI
Central, Hong Kong
#supermelHK #supermelCentral Less

Dinner at NOI

on 05 Nov 2023

by Yves Silvain

Italian omakase @noihongkong

- Tuna kamatoro & caviar -
- Yellowtail kingfish & tomato -
- Red uni, teardrop peas, iberico -
- Blue lobster & hokkaido pumpkin -
- Wagyu A5, onion, pickled -
- Chitarra, shrimp, white truffle -
- Caviar, xo rum ice cream, mole -
- Flan with Hokkaido cheese potato -

Signature by @paulo_airaudo ✨

Dinner at NOI Hong Kong

on 07 Aug 2023

by Jhonatan Cano

🌟💫 @noihongkong sweet game super strong starting with this rum ice cream with banana mole and caviar 🙌 NEXT LEVEL

Dinner at NOI Hong Kong

on 07 Aug 2023

by Jhonatan Cano

🌟💫 the savory courses at @noihongkong at the @fshongkong by chef @paulo_airaudo ~ fantastic focus on souring and ingredients 💥

Dinner at NOI

on 12 Dec 2022

by Bennet Chui

Wagyu Beetroot Spinach