S O H O
NOPI, part of the Ottolenghi family of restaurants, delivers a menu that celebrates a creative fusion of Middle Eastern, Mediterranean, and Asian influences. The flavour profiles are layered, bold, and inventive, with an emphasis on fresh herbs, tangy pickles, earthy spices, and vibrant vegetables.
The nibbles feature small but flavour-packed bites like kimchi arancini—an East-meets- West twist combining umami-rich fermented kimchi with creamy Gruyère and herbal rocket pesto. Even the sourdough focaccia is elevated with “Honest” olive oil, hinting at a commitment to high-quality, ethical ingredients. In the veg section, Ottolenghi’s signature style shines through—expect unexpected pairings like burrata with poached rhubarb and lemon verbena, creating a dance of creaminess, tartness, and citrusy herbal notes. Dishes like maple beetroot with whipped goat’s cheese and pickled herbs showcase a balance between sweet, tangy, and creamy. Spices like miso, muhamma, zhoug, and peanut rayu (a spicy, nutty sauce) offer global touches that elevate even humble ingredients like parsnip or aubergine. Fish and meat dishes blend richness with freshness: charred tiger prawns meet tropical guava and Thai basil, while grilled ox tongue is given lift with zhoug and pickled onion.
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