Hong Kong, 10 November 2022 – Four Seasons Hong Kong is considered a landmark at the edge of Victoria Harbour combining culinary stature with wellness. In 2021, sixteen years after it first opened its doors, the hotel revealed a new welcome experience designed by international interior design studio AB Concept. As part of an extensive refurbishment, AB Concept designed the hotel’s arrival porte cochere and entrance facade, lobby and the Lobby Lounge Gallery, as well as the new award-winning destination cocktail bar, ARGO. This autumn, AB Concept unveils its design for Noi, the new restaurant lounge led by Argentinian-born Michelin-starred chef, Paulo Airaudo.

Following a design brief set by Airaudo himself, AB Concept has divided the new restaurant into two key zones: an Italian style dining room named Italian Silhouette with a capacity of 22 covers, and Doodle Garden which is a more casual breakout lounge featuring a wine bar kiosk and panoramic views over Hong Kong.

The overall design concept is a representation of an Italian silhouette with Japanese infill – as a reference to the food served – and pays homage to Chef Airaudo’s Italian-Argentinian heritage by intertwining Italian architecture and contemporary furniture, as well as a statement wine cellar. ​ Noi, which means “we” or “us” in Italian, offers guests a fun and authentic fine-dining experience and portrayal of Chef Airaudo’s life – from the food he grew up eating, a curated playlist of his favourite 80s and 90s hits, to playful decor inspired by his travels, best-loved films and video games, as well as his many tattoos.

Noi offers a bespoke experience in each area. It is a fusion of art and cuisine with pattern playing a key part throughout the restaurant as artistic elements adorn the carpets, walls and ceilings, and pop art motifs make their way into the two private dining rooms. Although inspired by pop art elements through the use of colour, the private dining areas are entwined with contemporary interpretation of Italian renaissance moulding and guests can find comfort in AB Concept’s Viola chairs, a collaboration with renowned Italian furniture maker Poltrona Frau. A VIP experience is also offered through concealed door access to the second private dining suite and both rooms have access to the curated wine cellar which separates the two.

Diners are welcomed to Noi through a foyer which features a navy colour scheme complemented by seasonal lighting and graphic projections on the carpet. These illustrative elements resemble Chef Airaudo’s vintage tattoos and continue through to the ceiling of the Doodle Garden lounge – which is where its name derives – via integrated LEDs. Here, guests can enjoy a glass of wine from the wine kiosk whilst waiting to be seated in the restaurant area.

Italian Silhouette is the main dining room inspired by traditional Italian motifs and boasting a rich materials and colour palette of deep blues, bronze, dark timbers, leather, rippled glass, and silver travertine. Guests can find comfort in the curved banquette seating which overlooks an open kitchen backed with Japanese tiles, and bamboo screens create layers of atmosphere, separating this space from the Doodle Garden beyond. The level of details throughout Noi shapes the overall experience with the intention of leaving guests feeling inspired.

“Our vision for Noi was to create a fun fine-dining experience that suits the vibrant city scene and celebrates Chef Paulo Airaudo’s philosophy. We are taking diners on an adventure that is both unique and authentic by sharing playful experiences of the chef and his heritage. The concept is contemporary Italian so guests can expect to see a palette of the finest materials, quality bespoke furniture and carpentry throughout to reflect this,” says Ed Ng, co-founder of AB Concept.

About Chef Paulo Airaudo
Having trained in some of the world’s best restaurants, Chef Paulo’s cuisine speaks for itself: both his first restaurant, La Bottega in Geneva, and his daughter’s namesake restaurant, Amelia, were awarded a Michelin star less than six months after opening. He made history with Amelia in 2021, becoming the first foreign chef to be awarded two Michelin stars in the Basque gastronomic region, and he was recognised for his role in evolving modern European cuisine with the Jeunes Restaurateurs Innovation Award in 2019. He does not rest on his laurels, however, and is currently operating a total of ten dining concepts around the world in San Sebastián, Hong Kong, and Colombia.

About Four Seasons Hotel Hong Kong
As the world’s leading operator of luxury hotels, Four Seasons Hotels and Resorts currently manages 118 properties in 48 countries. ​ Open since 2005, Four Seasons Hotel Hong Kong provides a preferred address for both business and leisure travellers, and the highly personalised, anticipatory service that Four Seasons guests expect and value around the world. ​ Recent awards and honours include quadruple stars from Forbes Travel Guide and eight Michelin stars under one roof. ​

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