Nurdin Topman, former chef at Michelin stars restaurant Noma and Le Manoir, open up his brand new gastronomic restaurant "NUR". With highly respectable reputation for his insight in nutrition and molecular cooking skill, NUR has become the highly anticipated dining venture in Hong Kong. Nutrition value are the core idea behind NUR and Nurdin's culinary art. With an adamant belief that every ingredient's flavour and nutrition should be utilise to maximal, so that customers can distinguish every flavour and texture from different ingredients.

Candice Chan Chao grew up in Hong Kong before leaving for college in the United States. Graduating summa cum laude with a B.F.A in Interior Design from Syracuse University, she spent her post-college years in New York, revitalizing a Broadway theatre, designing studios and offices for multi-national corporations and developing interiors for New York’s famed 92Y. After returning to Hong Kong in 2009, Candice headed her own professional firm, J. Candice Interior Architects, designing commercial interiors for notable brands like Oliver’s Super Sandwiches, Cafe de Coral, Bread and Butter, St. Regis and private clubs around town. In the short history of her professional career, Candice was recognized by the business community at home and abroad. In 2009, she received the Most Promising Female Award from Hong Kong Tatler Magazine, the Creative Entrepreneur Award in 2010 and subsequently, the Canadian Maple Leaf Silver Award in recognition of her works in North America’s shopping malls and the Hong Kong City Lady Award by Hong Kong City Lady Junior Chamber in recognition of her personal attributes and professional contribution to the community. More recently, she was again bestowed with the Golden Bund Award by Interior Design Magazine China.

Nurdin Topman, former chef at Michelin stars restaurant Noma and Le Manoir, open up his brand new gastronomic restaurant "NUR". With highly respectable reputation for his insight in nutrition and molecular cooking skill, NUR has become the highly anticipated dining venture in Hong Kong. Unlike most of the restaurant, nutrition value are the core idea behind NUR and Nurdin's culinary art. With an adamant belief that every ingredient's flavour and nutrition should be utilise to maximal, so that customers can distinguish every flavour and texture from different ingredients.