Nocino Tai hang — Restaurant in Hong Kong Island

To echo the words of other reviewers, this is a truly cosy little gem in Tai Hang. I have been to Nocino several times and had the opportunity to try many items and also the special menus during its recent Swiss wine dinner event and Christmas.

Firstly, the starters were very good. I particularly liked the signature Malakoff. Think of it as a fried ball of fondue - all cheesy and gooey. The Arancini was also very yummy - the red wine and mushroom filling worked well together. But the Beef Tartare was definitely my favourite. Taste and texture were sublime - the crispy potato added texture to the soft tartare and the milk aioli sauce was just delicious. A perfect combination.

My friends absolutely loved the freshly made focaccia and salads. I am not a huge bread or salad fan but still found myself reaching for more bread (which says a lot for those who know me), and there were many nods of approval round the table for the Winter Salad and requests to purchase loaves of bread for home.

Next, the freshly made pasta - Oh my, these were the clear stars of the meal! You can really taste the freshness of the pasta. What stood out for me were the interesting sauces that pack a punch as well as the unique pasta shapes. I have not seen many of these shapes and understand that Chef Matthew specifically chose the shape to complement the sauce. The pasta shapes worked so well that the pasta to sauce ratio was spot-on. I highly recommend the Brown Crab, Duck Ragu and Beef Shin Ragu. The crab pasta was so good that my friend abandoned all decorum and started licking the plate clean just so she could get every bit of sauce (it’s really THAT YUMMY); and another friend returned to Nocino two more times that same week for more of the same beef shin pasta! I am clearly not alone in my love for the pastas - I dare say that the pastas are one of the best I’ve ever had, and definitely the best in town. Most restaurants (if good and lucky) might have a few crowd favourites, but to have each of my friends proclaim a very different favourite dish was, I thought, a real testament to Chef Matthew’s capabilities.

For the specials, I’ve had the Veal Chop, Ossobuco, and Henry’s Goose, which was a Christmas special. The specials were amazing - very generous portions and so yummy. But Henry’s Christmas Goose really knocked things (especially turkey) out of the park! It was roasted to perfection - very tender and so flavourful! Once you go Goose, you won’t want to have Turkey again - it is THAT good! In a city where goose is served in so many local roast meat shops, I am surprised it is not on more festive menus. I can now understand and appreciate why they had goose clubs during the Victorian era and I am glad that Nocino is trying to bring back the Goose of Christmas Past. I would certainly recommend calling in advance to pre-order the specials.

I have seen many reviews rave about Odette’s Tiramisu and there isn’t much I can add to those reviews except to confirm that it is, hands down, the best tiramisu I have tried in HK. The tiramisu pairs exceptionally well with a glass of Nocino, which is what the restaurant is named after and inspired by Chef Matthew’s uncle’s homemade Nocino.

Finally, I would be remiss if I did not mention the drinks. The Hugo Fashion and The Grotto Negroni are very interesting takes on the Old Fashion and Negroni. I honestly don’t think you can start a meal right without a proper aperitivo. My favourite is The Grotto Negroni - the addition of Parmesan creates a layer of depth to its taste. Nocino also has a curated list of rare Swiss wines that are not commonly found elsewhere.

This is a small and cosy restaurant - excellent, hearty food with very friendly staff. I would say reservations are a must and call in advance if you are bringing your paw friends because outdoor seating is limited.

(Just a little disclaimer note - only because we now live in a world where we have to disclaim most things, eh? - I am an affiliate but this review is based on my own personal and honest opinions as a...

Me being the food lover but i am most busy in my business ordeal that i get less time to dine in restaurants but when i do i make sure that its something phenomenal, like this experience in Nocino.

The Wagyu Tara was an absolute revelation. The perfectly raw diced and tender wagyu beef, combined with an array of flavours that danced on my palate, created a taste sensation that I will not soon forget. It was without a doubt one of the most remarkable dishes I have ever had the pleasure of enjoying.

The Pumpkin Pasta was a delightful surprise, showcasing the chef's ingenuity and culinary expertise. The rich, creamy pumpkin sauce paired beautifully with the rooster's head pasta as the waiter explained the details of the shape they have, well detailed.

The Winter Salad was a refreshing and vibrant creation. The freshness of the ingredients, the carefully balanced flavors and the artful presentation made it a standout dish. It was the perfect harmony of textures and tastes, and it showcased the restaurant's commitment to using the finest seasonal produce.

The Brown Crab Pasta was a true umami explosion. The combination of succulent crab meat in sauce, fragrant umami Caico E pepe the cheesy fiery pepper created a symphony of flavors that delighted my taste buds.

Now, let's talk about the Tiramisu. It was, without a doubt, the wettest and most indulgent Tiramisu I have ever had the pleasure of tasting. Each spoonful was pure bliss, with layers of velvety mascarpone ( they use real mascarpone) delicately soaked ladyfingers with almondy liquer and a hint of coffee. It was a dessert lover's dream come true.

Last but not least, the Ossobuco was a true testament to the restaurant's mastery of Helvetic cuisine, It was a dish that showcased traditional Swiss Italian delicacies with a modern twist, felt like Ticinese in Ticino

Overall, the team at Nocino Restaurant has truly outdone themselves. Hats off, definetly will come back when hongkong just for these.

P.s Very warm cozy place, i understand the concept behind Swiss Italian Grotto, well seems its time to take the journey on to a bigger and...

It's really difficult to book a table at the popular Swiss and Italian restaurant, Nocino. Th restaurant is quite small and crowded.

For the weekend lunch, the 3-course menu is priced at $168, while the 2-course menu is available for $148 , high price value.

The lunch menu focuses on handmade pasta dishes. The Arancini Ticinese, a traditional Swiss dish, is a highlight with its crispy risotto balls filled with creamy cheese and a slight vinegar taste.

The Duck Ragu Creste Di Gallo and Nduja Reginette just average.

The Tiramisu is smooth and delicate texture.

However, the overall experience was disappointing, and I don't think I'll visit again.

There is a strict 1-hour time limit, which is known when booking, so there should be no complaints. The problem is that the food takes a while to be served. They even give you a reminder when you have 10 minutes left, while you're still eating your pasta, and they already bring out the dessert.

Additionally, they made a mistake with the order. Maybe it's because of my poor English, but my friend is a native English speaker, so there's no excuse for getting it wrong twice.

The male staff members were relatively nice, but the female staff members always with a blank and expressionless face.

The arrangement for the booking was poor. I had booked a long time ago when there was no deposit required. Then they suddenly sent me an email, stating that I had to make a deposit within 2 days, or they would cancel the booking. I don't check my personal email every day. Two days later, I received a WhatsApp message saying that the booking was canceled. Why didn't they use WhatsApp to inform client about the deposit in the first place? WhatsApp has a higher response rate than email.

Despite the relaxed atmosphere portrayed in some photos, the reality is that the seating is cramped and uncomfortable, requiring you to rush through your meal and making it difficult to...