Nove at the Fringe 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, classic dim sum with innovative touch, traditional Cantonese dishes are the signature in the menu. 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 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 has a distinctive bar with a sense of chinoiserie flare. Our talented mixologist team will create dim sum pairing prosecco cocktails and Chinese tea cocktails. The all-day diner’s kitchen will be open seven days a week, from 12noon t