Embla

Open Now

Now Closed

[🇭🇰香港- 上環].🔻初訪 - 唔黎都唔知,呢個位已經變咗另一間餐廳,不過依然都係食北歐菜,係香港比較少眾“Short Embla Experience” 總共六道菜, 雖然每道唔係話好多, 但係其實都夠飽亮點係主菜”Lamb Neck” 同甜品”Rapeseed oil sorbet”加上Sommelier推介嘅幾支酒都幾岩飲,而且夠特別🥂不得不提,如果嚟呢度慶祝生日,記得講定因為會送個小蛋糕🎂.🔻🍽 Embla📌 地址: 上環差館上街11號地下.#tummysreadyatsheungwan #tummysreadyforwestern #tummysreadyfornordic

呢餐發現自己個胃都唔細🤣Short Embla Experience (dinner)- Sour milk bread and home churned butter- Ebisu oyster, Swedish gin espuma, ginger ale granita and bronze fennel- Parsley root tartlet, foie gras parfait, duck confit, Madeira aspic, and burnt rose- Celeriac fondant, smoked aspic, fermented onion nave and sturgeon caviar - Squid and potato, cauliflower, puffed buckwheat and langoustine fumet- Wagyu A5 striploin, pickled burdock, trout roe, charred eggplant perfumed with oyster and sesame vinaigrette -

This is really a culinary experience I would recommend.Embla also serves fantastic drinks - all "comme il faut", with the correct glasses, right temperatures and mixes.The food is beautifully presented and interesting in taste and for the eye.It is very authentic in its nature and very different from what one is used to in Hong Kong.While some high cuisine restaurants might leave you feeling you need a burger after, that is not the case at Embla. We left feeling totally satisfied with the excell

5/5Honestly, beside the first course I think could be more surprise as all other dishes and the overall portion was alittle small to me( I wasn’t full with 3 wine pairings). EVERYTHING WAS AMAZING!Is been a long while haven’t have a meal which is hearty satisfying. The combination, the flavour, texture, all good! Make a reservation, try and you will know! I can’t wait to go back for more and start another great meal with my newly favourite bread.

香港的Frantzén’s Kitchen是瑞典本土以外, 曾經的唯一分店, 那時的北歐Fine Dining對我來說相當新鮮, 主理人Jim Löfdahl的一道白松露French Toast以及鮮蘆筍配發酵白蘆筍醬, 也是令我對北歐的美食有一個新的認知, 從前的印象就只有宜家傢俬的瑞典肉丸呢! Jim Löfdahl在Frantzén’s Kitchen香港店結業後, 在原址以Embla之名重開, 也為香港的Fine Dining繼續留下血脈.相比起Frantzén’s Kitchen的菜式偏向細份, 單件的小食風格, Jim在Embla希望以一個Full Menu的形式表達出來. 沒有之前的經典菜式, 但吃起來也在不少地方流露著他之前在Frantzén’s Kitchen的風格, 圖二的酸奶麵包很熟悉, 瑞典的酸奶Filmjölk和乳酪不同之處, 是奶香更濃而酸味更柔和, 來做麵包外脆內鬆軟, 如Scone一樣討我喜歡. 頭盤圖三的龍蝦卷吃起來鮮味十足, 伴以瑞典Gin Tonic的泡沫和Ginger Ale的碎冰, 吃起來酸中帶甜, 甜中帶甘, 而且相當清涼而開胃. 第二道頭盤

My very first try for contemporary Nordic fine dining🍽想起有一日經過上環一條小巷📮見到一間門面簡潔·但店內裝修十分摩登的餐廳🕋一直都好想試Fine dining嘅我默默地記住embla呢間餐廳🥰.估唔到平日嘅lunch time都full house🤭果然係攞星嘅前奏⭐️今次Book咗Bar枱位置·因為上次經過見到Chef係Bar枱即場製作👨🏻‍🍳所以想近距離欣賞一下可以稱得上藝術品嘅擺盤過程🎨Bar枱大約有9-10個座位🪑經過大約2.5小時嘅用餐後·感覺坐得都十分舒適🥰而且坐Bar枱比我感覺casual啲💕更加Enjoy而且同朋友更Close😉交談更方便👫🏻而Table位大部分都有Sofa Seat·燈光偏黃比較Soft💡比食客感覺到好Relax🧡.肥安今次order咗Embla Full Lunch Experience❤️本人食量比較大·而且一場黎到都想試哂Full Menu🍴心知Fine Dinning 每一道菜份量都比較少·而且同Express Lunch Experience都只係差一道菜·而且我都好興幸大部分菜都十分出色·

New restaurant taking over the space of Frantzén’s Kitchen. Also serving contemporary Nordic cuisine with the same chef (different group), and the same marble counter top.6 courses set lunch for $788 pp. No a la carte menu.Wine list was good. Ordered a glass of burgundy red.First to come: sour milk bread made with different types of flour, molasses (black treacle) and pumpkin seeds. Crusty and piping hot; soft middle went well with the fermented butter.First appetizer: locally sourced yellow tai