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December 16, 2024Noyane by Chef Richard Sandoval offers a dynamic culinary journey that celebrates the rich flavours and traditions of Asia.
Our menu is a harmonious blend of Japanese, Chinese, Indian, Thai, Indonesian, Singaporean, Vietnamese, and Korean cuisines, featuring dishes that range from delicate sushi and sashimi to robust curry dishes, succulent grilled entrees, and flavourful wok creations.
Each dish is a testament to our commitment to culinary excellence, artfully presented to delight both the palate and the eyes.
Complementing our diverse menu are our hand-muddled mocktails, crafted with a focus on Asian flavours. These original beverage creations enhance the dining experience, offering refreshing and innovative options that pair perfectly with our food. Noyane stands out not only for its marvellous flavors but also for its dedication to artful presentation and unique beverage offerings.
At Noyane, we invite our guests to experience the essence of “give and take,” where traditional culinary techniques meet modern creativity, and every meal becomes an exploration of Asian culinary arts.
Noyane aims to offer an upscale dining experience at accessible price points. We believe that exceptional quality and creativity should be available to a wide audience and strive to ensure that guests receive premium ingredients and exquisite flavours without breaking the bank.
Special lunch menus and happy hour promotions provide additional opportunities for guests to enjoy Noyane’s offerings at great value. At Noyane, we believe in pushing the boundaries of traditional culinary arts by fusing flavors from across Asia.
This innovative spirit drives us to constantly explore new techniques, ingredients, and presentations, ensuring that every dish we serve is a masterpiece. Our dedication to culinary excellence means that we source the finest ingredients and employ skilled chefs who are passionate about their craft.
Each dish is a testament to our commitment to quality and creativity. From the delicate balance of flavours in our sushi and sashimi to the robust, aromatic spices in our curry dishes, we strive to provide an unforgettable dining experience.
Our guests can expect not only remarkable flavours but also visually stunning presentations that reflect the artistry of Asian cuisine. We honour traditions by incorporating authentic techniques and ingredients into our dishes while also allowing room for contemporary interpretations.
This respect for authenticity ensures that our guests experience the true essence of Asian flavours. We believe that cultural appreciation goes beyond the plate. It’s about creating an ambiance that reflects the vibrancy and diversity of Asian cultures.
From our decor to our
service, every aspect of Noyane is
designed to immerse our guests in a
genuine and respectful celebration of
Asia’s culinary heritage.
At Noyane, our guests are at the heart of everything we do. We are committed to providing an exceptional dining experience that goes beyond delicious food.
From the moment guests walk through our doors, they are greeted with warmth and hospitality. Our staff is trained to provide attentive and personalized service, ensuring that every need is met.
We strive to create a welcoming and inclusive environment where guests can relax and enjoy their meals. Whether it’s a casual lunch, a special celebration, or a business dinner, we aim to make every visit to Noyane a memorable one.
Our focus on guest satisfaction drives us to continually improve & innovate, ensuring that we exceed expectations every time.
Chef Richard Sandoval
Chef Richard Sandoval is a global pioneer in contemporary Latin cuisine. His career as a chef, restaurateur and entrepreneur also includes serving as a television personality, cookbook author, brand ambassador and philanthropist.
He is internationally acclaimed for his innovative approach in combining Latin ingredients with modern culinary techniques to create awardwinning flavors that span 60 locations and 4 continents.
A graduate of the Culinary Institute of America, Sandoval has earned many accolades over the course of his career including Mexico’s “National Toque d ’Oro,” Bon Appetit’s “Restauranteur of the Year,” Cordon d’Or’s “Restauranteur of the Year”, one of The Inc Magazine’s 10 Most Inspiring Business Leaders, a James Beard Semi-Finalist for “Outstanding Restaurateur” and received an Honorary Doctorate for Culinary Arts from Johnson & Wales University.
Chef Sandoval is commended for elevating Latin American dining in each market he has a presence with best-in-class concepts, with regular features in publications like The New York Times and People. Sandoval is also credited for introducing Latin cuisine to the UAE, Qatar and Serbia.
At Noyane, our guests are at the heart of everything we do. We are committed to providing an exceptional dining experience that goes beyond delicious food.
From the moment guests walk through our doors, they are greeted with warmth and hospitality. Our staff is trained to provide attentive and personalized service, ensuring that every need is met.
We strive to create a welcoming and inclusive environment where guests can relax and enjoy their meals. Whether it’s a casual lunch, a special celebration, or a business dinner, we aim to make every visit to Noyane a memorable one.
Our focus on guest satisfaction drives us to continually improve & innovate, ensuring that we exceed expectations every time.
Chef Richard Sandoval
Chef Richard Sandoval is a global pioneer in contemporary Latin cuisine. His career as a chef, restaurateur and entrepreneur also includes serving as a television personality, cookbook author, brand ambassador and philanthropist.
He is internationally acclaimed for his innovative approach in combining Latin ingredients with modern culinary techniques to create awardwinning flavors that span 60 locations and 4 continents.
A graduate of the Culinary Institute of America, Sandoval has earned many accolades over the course of his career including Mexico’s “National Toque d ’Oro,” Bon Appetit’s “Restauranteur of the Year,” Cordon d’Or’s “Restauranteur of the Year”, one of The Inc Magazine’s 10 Most Inspiring Business Leaders, a James Beard Semi-Finalist for “Outstanding Restaurateur” and received an Honorary Doctorate for Culinary Arts from Johnson & Wales University.
Chef Sandoval is commended for elevating Latin American dining in each market he has a presence with best-in-class concepts, with regular features in publications like The New York Times and People. Sandoval is also credited for introducing Latin cuisine to the UAE, Qatar and Serbia.
