What is special about the 4-time best restaurant in the world?
Noma is a compounded name by “Nordisk” (Northern Europe) and “mad” (in Danish means food, but in English it means "crazy"). This is an unique wordplay right from the idea of establishing Noma in 2003 in Copenhagen, most of Danish people think that this is an absolutely crazy idea. Because people suppose that classic dishes from France or Italy may sound feasible, but Nordic food does not seem to be popular.
Despite exactly 3 years of operation, no one could have expected the Noma restaurant to be on the list of the 50 best restaurants in the world at No. 33. And only 2 years later, in 2008 Noma restaurant won two prestigious Michelin stars, the reputation of the restaurant and chef Rene Redzepi is getting big throughout the world, especially in neighboring countries.
Chef Rene Redzepi
In 2009, Noma restaurant continues to escalate to the 3rd place in the list of 50 best restaurants in the world. One year later, in 2010, Noma led the list of the 50 best-rated restaurants in the world. And successively in the following years, 2011, 2012 and 2014, Noma restaurant holds the top position on this list.
Getting into the list of the best restaurants in the world has been a challenge, being on the top of this list is even more difficult. Unbelievably, Noma was voted the world's best restaurant 4 times in a row. This is a huge event in the culinary world and makes Noma more famous. So what helped Noma restaurant? From the beginning, it was ridiculed by many people but ended up climbing the highest ladder of the world cuisine.
Chef Rene Redzepi with the Noma chef team
The secret to the success of Noma restaurant
It can be said that the top factor of Noma's success is chef Rene Redzepi. Despite his young age, the creativity of Rene Redzepi is infinite. He has turned Nordic cuisine to a new page. Even Time magazine once called Rene Redzepi "one of the 100 most influential people in the world. He does not only bring Denmark into the global map of gastronomy but also affects a new generation of chefs around the world by his passion for promoting the creative food.
Noma's key to the success is the creative dishes here. The business goal of Noma that the Nordic cuisine of the restaurant must be based on simplicity, sophistication, freshness and seasonality, especially using local specialties.
Therefore, when you come to Noma, sometimes you can not eat the food you tried there a few months ago. Thanks to the ceaseless creativity of the chef team, the dishes change constantly according to the season, the taste and sometimes according to the improvisation of talented chefs.
The uniqueness of Noma dishes does not only stay in the newness, the creativity and the strangeness but also in the courtesy plating. Noma plating style is combined by three main elements: simplicity, delication and extreme elegance. Even when the dishes are ready, many people will not be able to break these beautiful works of art.
Chef Rene Redzepi
Noma opened pop-ups successfully in many countries around the world
With the success of Noma after many years, chef Rene Redzepi wants to experience and try more creatively for his own cuisine, he came up with the idea of opening a pop-up restaurant (ie a temporary restaurant ) on a few countries. Typically in London in 2012, in Japan in 2015, in Australia in 2016 and in Mexico in 2017. In each country, Noma will stop for a few weeks and use the local specialties to create dishes.
Botan ebi with flavours of Nagano forest at Noma Japan
It is the attraction from the previous reputation of Noma restaurant and chef Rene Redzepi that these pop-ups attract a lot of diners waiting to eat. In Japan, the waiting list up to 60,000 and a meal of Noma in Australia costs up to 1,160 USD. However, Noma is always out of table. This is enough to prove that Noma restaurant chefs are really excellent. Although Noma was temporarily closed but the restaurant has now been back on track.
By: Cindy Jackson