This past week, Chef Nobu Matsuhisa was in Hong Kong at his eponymous restaurant alongside chefs from seven Nobu restaurants for the Asia launch of his final cookbook, World of Nobu. The 419-pager features recipes from 70 chefs from both the chef’s Nobu and Matsuhisa restaurants.
Explained in a nutshell by Chef Matsuhisa, “World of Nobu covers nearly 40 years of culinary development, starting with my personal journey and signature dishes, then introducing the new generation of Nobu and Matsuhisa chefs who will carry the tradition forward.”
From now until 4 February 2019, at least six dishes featured in the cookbook will appear on the menu of NOBU InterContinental Hong Kong. Diners can expect the likes of buttered scallop yaki, abalone with lemon garlic butter and truffled Wagyu with sesame sauce, just to name a few.
The cookbook will be available for purchase at NOBU InterContinental and select bookshops starting from early 2019. Limited autographed copies ($700) are available now, just in time for Christmas.
2/F, InterContinental Hong Kong, 18 Salisbury Road, TST, 2313 2323, click here to book now
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