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2024-12-01
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從Frantzen’s Kitchen的香港分店, 變成了Embla, Chef Jim也從幫人打工, 變成經營着自己的餐廳, 感覺就是將之前的Small Bite, 變成了正統的Set Menu, 份量更大更飽肚, 但依然不失精緻. 新和舊最大的連結應該是其麵包, 用上北歐酸奶作為基調, 吃起來一種很香的乳酪味, 而且內裏口感更為鬆化, 酸中帶甜, 和Sourdough比起來更令我喜歡. 說起酸味, 主菜之一的Codfish以椰菜捲起再烤, 然後配上奶白的醬汁, 當中除了有提魚的鹹味, 也有微微的酸味和忌廉, 相當開胃, 魚肉表面有微微烤香, 內裏口感剛剛好, 做法和味道也有心思.當中最驚喜的應該是牛腩, 先慢煮再烤香, 口感軟腍無筋, 肉香很多不錯, 起來像牛小排. 用上牛骨髓做的醬汁, 將牛腩味道昇華, 但不會搶去本身的味道, 還有焦糖和甜度剛剛好的炒洋蔥, 味道層次比之前在Frantzen’s Kitchen的更多元化. Frantzen’s Kitchen最出名的應該是鋪滿松露的French Toast, 這裏沒有如此的密集做法, 但杏鲍菇配上舞茸, 有着菇菌的氛香之餘沒有令
當中最驚喜的應該是牛腩, 先慢煮再烤香, 口感軟腍無筋, 肉香很多不錯, 起來像牛小排. 用上牛骨髓做的醬汁, 將牛腩味道昇華, 但不會搶去本身的味道, 還有焦糖和甜度剛剛好的炒洋蔥, 味道層次比之前在Frantzen’s Kitchen的更多元化. Frantzen’s Kitchen最出名的應該是鋪滿松露的French Toast, 這裏沒有如此的密集做法, 但杏鲍菇配上舞茸, 有着菇菌的氛香之餘沒有令人討厭的泥土味, 比起來並不遜色.
Chef Jim transitioned from working at Frantzen’s Kitchen in Hong Kong to running his own restaurant, Embla. This change reflects a shift from small bites to a more substantial set menu, maintaining elegance while offering larger portions. The standout feature is the bread, made with Nordic yogurt, imparting a delightful creamy flavor and a light, sweet tang. The cod, wrapped in cabbage and baked with a creamy sauce, balances savory and slightly sour notes. A highlight is the tender, slow-cooked beef brisket, enhanced with bone marrow sauce and caramelized onions, showcasing a richer flavor profile than before.
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