Nono’s began as a pop-up and now enters the Yaya’s Expanded Universe as its own standalone restaurant. The Yaya’s trio -- Dan Li, Mike Liu, and Andrew Moo -- have partnered with chef Chris Zhu (Blaz) and wine lead Franklin Chiang (Next Bottle) to push this one a little further into the experimental zone. Still Italian, but the compass is set firmly toward China: squid spaghetti with xuecai, bone marrow, that kind of thing. It first surfaced as a nomadic pop-up in April 2025, followed by a Shenzhen run and a cameo at Bunch Wine Fest. Nono's lands high on social buzz but the space itself stays intimate -- low lighting, tight tables, a crowd that keeps tabs on what’s new in F&B before everyone else does. Book early via WeChat; it’s already filling up.