noc — Restaurant in Hong Kong

I did not notice the store timing was till 5pm on Mon-Fri so I walked in at 5pm & ordered a take away Mocha drink. I was handed the drink @ 5:05 & as I stood by the side and was opening my straw to put it in the drink, one staff comes up to me and tells me the store is closed. So I walked out with my 7 year old daughter in tow. She then asked me - why is it closed for us when there are people sitting inside at one of the tables.

Anyways - just made me wonder if maybe I looked different the staff would have been more respectful and waited till I was able to put my straw in my drink before asking me to leave. But anyway etiquette is not something taught in school - it’s taught at home and unfortunately that’s not a...

NOC is a speciality coffee chain with a number of branches on the Hong Kong island. The Wan chai branch is a small shop with limited seating spacing. They still are able to maintain a hipster feel with the all white facade and interior design.

This review is specifically for this branch. The coffee here won’t be the best that you have in town but it is definitely well above average. They also offer a batch brew black coffee in the mornings for the work crowd which is only 25 HKD. That price is a deal for good coffee in HK where coffee prices are among the highest in any city I have been to in the world.

Overall ratings:

Coffee: 4 stars Atmosphere: 4 stars Non-coffee items: 3.5...

Very atmospheric, with a good interior design. Everything looks clean and nice - very minimalistic and Nordic.

Espresso shot for my flat white was either running too fast or channelling slightly giving an unpleasant acidity. It happens from time to time, but it would have been a fine cup had it been dialled in a bit better.

Bean itself tastes well roasted - a tad dark for my liking - but very similar to other coffee in HK. I wouldn’t go out of my way to come again.

I was sadly also unable to communicate well with the staff. Either they genuinely did not know where their coffee was roasted nor what equipment they were using for their pour-over, or their English and my Cantonese...