After launching its first diner on Li Yuen Street East in Central, Nove’s second location is the former home of M At The Fringe. The arrangement sees one of the city’s best new Chinese concepts, created under Michelin star chef Umberto Bombana’s Octavium Group, take over the long admired, beautiful space in a historic Central building.  

Sharing an interest in cultural and heritage preservation with the Fringe Club, Nove will serve authentic traditional dimsum, Chiu Chow specialties and refined Cantonese fare. It will also bring back to life the elegant room in redefined vintage Chinese chic. In charge of the interiors is designer Albert Kwan, the vision behind the original Nove, China Tang and the China Club. Famous stylist Felix Wong, who has dressed Eason Chan and other artists, will design Nove’s server uniforms.

In the kitchen, chef Wong Yiu-por is Nove’s talented and innovative dimsum master. Coming out of retirement after cooking for over 50 years, he was previously dimsum supervisor at China Tang and one Michelin star Island Tang. The Chiu Chow delicacies such as Lo Shui marinated goose, pig’s trotter and offal are former Chiu Tang chef Poon Kwai-chung’s domain. In charge of Cantonese dishes is chef Chan Hing-kei who has over 30 years experience cooking across China and Hong Kong.

The chefs will also create fascinating new dishes for Nove at the Fringe. For example, a special Char Siu roast pork will be offered only at the new venue. As a playful homage to local artists who regularly grace the Fringe Club’s stages, Nove will name some unique dishes in their honour. Two examples are the Eugene Pao (a Wagyu bao), the Ted Lo (a Crispy Turnip Pastry) and Doyle’s beer (貓頭鷹啤酒, for Wong Kar-wai cinematographer Chris Doyle).

More than just food, Nove at the Fringe’s talented female mixologist Kama Ma will create dimsum pairing prosecco cocktails and Chinese tea cocktails. The all-day diner’s kitchen will be open seven days a week, from 12noon to 12pm, with a capacity of 50 people. A private dining room is also available.