In 2013, Nurdin moved to Hong Kong to open his eponymous restaurant NUR, which quickly won a Michelin star. His menu was a groundbreaking celebration of a nascent organic agricultural movement in Hong Kong, and combined the delicacy and precise technique of the French cuisine of his training, alongside a raft of new ingredients and techniques he discovered in the East. The restaurant closed in the autumn 2016 when Nurdin moved back to London.
Founder and Executive chef - restaurant project in Hong Kong. Opened in April 2014.
Michelin 1 star - awarded a star in October 2014.
New York Times - Featured in an article written by food critic Frank Bruni.
Raymond Blanc- Came to Hong Kong to head a press conference in Jan 2015 where he endorsed NUR.