Nuva v2

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Join us on a stunning culinary journey, where past and present meet in impeccable new style at NUVA. This luxurious oasis offers superb food complemented by a carefully curated selection of contemporary artworks and serene 180-degree sea views, creating the perfect setting for a sophisticated fine dining experience.

The Story of NUVA

NUVA is inspired from the word Nubivagant, which originated from Latin words “nubes” (cloud) & “vagant” (wandering) to mean wandering in the clouds.

Logo Design

More meticulous details are reflected in NUVA’s elegant logo. Inspired by a traditional Chinese knot, which is an age-old symbol of joy and good fortune in Chinese culture, the logo embodies the restaurant’s Chinese name (澐．NUVA) while also representing the timeless beauty of waves and clouds.

Achieving sustainability

We emphasise the use of local and seasonal ingredients, collaborating with the non-profit organization - Vegetable Marketing Organization to source high-quality local vegetables, including organic and hydroponic produce, not only reducing carbon emissions but also supporting local farmers.

Signature Dishes

Tossed Noodles with Whole Abalone

Signature Barbecured Pork

Chilled Abalone with Plum Wine

Baked Barbecued Pork with Thin Sliced Pork Fat and Chicken Liver

Steamed Egg White with Shrimp and Pumpkin Puree

Braised Locally Farmed Hydroponics Vegetables with Bamboo Pith and Yunnan Ham

Braised E-fu Noodles with Crabmeat

Baked Stuffed Crab Shell

Wok-fried U.S. Angus Beef Cube with Black Garlic and Basil

Sautéed Kale and Dried Shrimp in Clay Pot

Braised Sea Cucumber with Dried Shrimp Roe and Seasonal Vegetables in Abalone Sauce

Baked Chestnut Pudding in Ginger Flavour with Purple Potato Ice-cream

Steamed Shanghainese Pork Dumpling

Poached Baby Vegetables and Maitake Mushroom with Millet Porridge

Our Team

Under the leadership of its talented chefs, recognised by the Chaîne des Rôtisseurs, NUVA’s menu presents a celebration of authentic Cantonese cuisine.

Kenneth Chui

General Manager, F&B

Kenneth brings over 25 years of experience to his role at AsiaWorld-Expo. His career spans five-star hotel and catering management at such renowned venues. He has been inducted as an Echanson by the honorary Chaîne des Rôtisseurs, recognising his contribution to the catering sector.

Toni Mak

Executive Chef

With over 40 years of experience, Toni has held key positions at major luxury hotel and prominent convention center in Hong Kong and Macau. Toni has won numerous awards, including the Macanese Cooking Competition and the Disciples Escoffier Asia Team Trophy, along with medals at the HOFEX exhibition.

Jordan Lee

Executive Chinese Chef

Chef Jordan, a Maître Rôtisseur with the Chaîne des Rôtisseurs, has 40 years of experience in Chinese cuisine, including 23 years as Chinese Executive Chef at a five-star hotel group. His expertise in traditional Chinese dishes, particularly in preparing sea cucumber and grouper, is enhanced by a passion for innovative ideas and contemporary styles.

Alan Chan

Chinese Executive Sous Chef

Alan joined AsiaWorld-Expo with over 20 years of culinary experience. As a Maître Rôtisseur in the Chaîne des Rôtisseurs, he excels in both Chinese and Western cuisines, crafting acclaimed East-meets-West dishes that enhance guest satisfaction.

Li King Tung

Cuisine Chef

Chef Tung, a Chef Rôtisseur with the Chaîne des Rôtisseurs. With over 30 years of experience, he specializes in traditional Cantonese cuisine. His distinguished career includes key roles at several esteemed restaurants and hotels, where he has crafted exquisite dishes for Hong Kong's elite.

Gordon Wong

Restaurant Manager & Sommelier

Gordon Wong has over 20 years of experience in Michelin-starred Chinese dining and is a certified sommelier with additional certifications from CMS, WSET, and Sopexa, leading to three consecutive Top 10 Wine Pairing Awards from Wine Luxe Magazine. In 2023, he joined the Chaîne des Rôtisseurs and earned the title of Maître Sommelier from OMGD.

Our Menu

Arts in NUVA

Embark on a sensational creative journey at NUVA, where every day is a celebration of timeless artistry. In collaboration with acclaimed galleries and artists, both locally and worldwide, NUVA complements its menu of exquisite cuisine with the sensory pleasures of exceptional artworks. This exclusive showcase is refreshed throughout the year to ensure that the dining experience at NUVA always inspires and delights.

The spell-binding geometry of clouds

NUVA’s inaugural exhibition is held in collaboration with Hong Kong’s Red Chamber Gallery and renowned artist Peter Yuill.

Peter specially created three spectacular paintings for NUVA, namely “Stranger in a Strange Land”, “Cymbaline” and “Unity”. Each of these dramatic artworks perfectly embodies the elegance of NUVA, while also expressing its contemporary personality and meticulous attention to detail.

Having grown up in Canada, Peter has always been surrounded by wilderness, and feels a deep connection to nature and the cosmos. This profundity is reflected in his artworks, which embrace geometry and lines to present the eternal balance between black and white, dark and light, yin and yang. Peter draws every angle, arc and node by hand without the aid of any computer software or compass, making his artworks objects of exceptional craftsmanship and beauty that are highly prized by collectors.

About Peter Yuill
Peter was born in Ottawa, Canada, in 1984. He graduated from Sheridan College in Toronto with a Bachelor of Arts in Illustration in 2009. A winner of the American Illustration 27 Chosen Award, his clients include five-star hotels, luxury shopping malls and iconic office buildings. Peter has launched numerous solo exhibitions, and his work is now widely sought-after by art lovers.

A ceramic tribute to the grace and beauty of clouds

“Floating Clouds and Flowing Water” is the latest ceramic artwork by acclaimed ceramist Liu Jung-Hui, whose artworks are highly esteemed for integrating traditional techniques with contemporary forms and aesthetics.

This passion for balancing tradition and modernity is perfectly expressed in “Floating Clouds and Flowing Water”, which comprises 10 different ceramic elements in various colours to capture clouds’ ever-changing beauty. Its elegant artistry is matched by its remarkable versatility, enriching the dining experience both as a table centrepiece and eye-catching wall art.

About Liu Jung-Hui
Born in Taipei in 1972, Liu majored in ceramics at Xie-He High School and apprenticed under renowned ceramist Liu Wei-ren. His avant-garde work has been widely recognised and won a number of leading ceramic awards, including the Taiwan Ceramics Gold Award for Theme, and Merit Award for Creativity. His craftsmanship has also been honoured internationally with accolades from the 22nd Japanese New Crafts Exhibition and the International Golden Ceramics Awards. Liu has exhibited his work widely, both in joint and sole exhibitions.

The Story of NUVA

Logo Design

Achieving sustainability