At NOI Ristorante Italiano from Hotel Mousai, guests can expect exquisite fare including Fresh Pastas, Napolitana & Romana Pizzas, Risottos A la Minute, and a culinary journey around Italy creating an experience of the highest level.
The innovative flair of chefs’ techniques presented in a contemporary restaurant design lend themselves to an artfully delicious experience for all guests. The colorful mix of aromas and flavors created with the highest quality ingredients deliver a superior taste in every dish. Chefs reach beyond traditional recipes and present a menu of regional specialties from each region in a setting where culinary creativity intersects with art.
Chef Massimo Fongaro
He studied Gastronomy at the Alberghiero P. Artusi Institute in Recoaro Terme, Italy. His professional career as a specialty chef in Mexico began with Intercontinental Hotel Groups in Los Cabos and Guadalajara, then he joined the GALILEO Restaurant in Washington D.C. and following his tour of his native country he joined the SPLENDIDO Hotels in Portofino Italy and CIPRIANI in Venice, both belonging to “The Leading Hotels of the World”. His last position was as Executive Chef of the Sagrantino and El Italiano restaurants in Guadalajara Jalisco. In the latter he received the Stars Diamond Awards for 4 consecutive years and the Golden Fork by the Canirac as the best International Italian restaurant. Lover of traditional Italian food and fusion with different cultures such as Mexican and Asian. Today he is the Chef Patron of Noi Ristorante Italiano for Grupo Tafer at Hotel Mousai.
Lau Su Kiean
With roots in his mother’s Cantonese cuisine, Lau first ventured into the culinary world as a cook on an Asian cruise ship, gaining extensive experience. Afterward, he worked for the Hakkasan group for more than 6 years, making five pre-openings. His last work experience was pre-opening a fine-dining Chinese restaurant at the Kuwait Grand Hyatt.
He enjoys traveling; therefore, he has been working and gaining culinary expertise throughout the Middle East, Dubai, Doha, Kuwait, Singapore, Indonesia, Shanghai, Maldives, Mykonos Greece, Italy, North Africa, and Morocco, where he went to Jordan and cooked for the King in the Palace. With so much knowledge, Chef Lau has long been recognized as a culinary expert who can bring unique qualities to a fine dining restaurant.