"Nurdin Topham is on a mission to tap the flavours of the plants and herbs we walk past in our cities. We joined him in east London. "Smell this!” Chef and wild food enthusiast Nurdin Topham is inhaling a lungful of shrub called pineappleweed, picked fresh from a stretch of east London formerly known as Murder Mile. He hands me a couple of yellow buds with an instruction to sniff; sweet fruitiness floats under my nose. Topham takes a chew. I gamely follow suit. The clue, it seems, is in the name: we’re eating what vaguely tastes like pineapple and feels a lot like chewing grass. “This is food,” he explains, as we ramble on, to forage for a lunch he will be cooking later." Nosheen Iqbal, JUN 2018
"Hong Kong's Most Innovative Restaurant Is Shutting Down -- What Happened? [Nurdin explains} ' There are numerous factors. Other than the most obvious reasons the majority of restaurants in Hong Kong struggle with (rent, staff, etc.), I feel Hong Kong has reached its ceiling when it comes to cooking and continuing to explore food the way I want – following the seasons, being in control of what is grown, gleaning a higher yield of produce year. To evolve our concept we need to work closely with farmers and scientists in a way that doesn't yet exist here. For now, we walk away from this city knowing we've made an impact and people are inspired by what we have done. It's not as much as we'd like, but it's a start, and we're incredibly grateful for what the city has shown us' ". Keshia Hannam, AUG 2016
"There are traces of molecular gastronomy in some of Mr. Topham’s artfully composed dishes, which reduce certain ingredients to concentrated pastes or broths of intense flavor. And there’s a vigorous nod to the Copenhagen culinary temple Noma, where Mr. Topham briefly worked, and to its locavore ethos. For that reason, Nur has sometimes been called a New Nordic restaurant.
But it’s more original than that. With a scrupulous emphasis on the best vegetables, fish and meat available and with absolutely flawless cooking, at least when I visited, Mr. Topham produces food that’s sensationally robust without being the least bit rich. It’s almost oxymoronic, packing a light wallop, with a clearness and purity of effect that I’ve seldom encountered. " Frank Bruni, JAN 2015
" If nothing else, the vitrines of goji kvass, persimmon horchata and turmeric ginger beer glowing on the shelves give this third-floor eatery a touch of Damien Hirst intrigue. But Nurdin Topham didn't spend his years in the kitchen at Le Manoir with Raymond Blanc decorating; his palate is as sharp as his technique, so while a meal at Nur might kick off with a jasmine tea kombucha from one of his vats, there's nothing gimmicky about the food that follows. Sweetcorn, served as both a creamy purée and kernels sautéed in butter with a whisper of fermented chilli, chimes with a deep-orange egg yolk bathed in chicken jus and scattered with purslane, radish shoots and puffed brown rice." Pat Nourse, APRIL 2015
"The nutritional therapy he studied was based on the Western scientific tradition but he says he also has respect for traditional Chinese medicine and the Ayurvedic tradition. To that end, Topham is now working with a Chinese herbalist, Marcus Gadau.
Located on the corner of Wellington Street and Lyndhurst Terrace, Nur is not too far from the specialist soy sauce shop Pat Chun and many other sources of Chinese fermented and dried goods. "We're still a very young restaurant and our aim is to express something of the region we're in, but that takes time without a food research laboratory, which is my ultimate dream. " Mischa Moselle, JULY 2015