Frantzén’s Kitchen (已結業)

4

4

48 食记

味道

环境

服务

卫生

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|

9634

上环

$401-800

多国菜 Fine Dining

35

5

4

French Toast

5 已推介

sasukelly

等级1

1

0

My boyfriend is Swedish and he booked this restaurant for our monthly date night. This is a boutique restaurant located in one of the complicated maneuvering side streets (right at the corner of Upper Station Street) in Sai Ying Pun. When we walked in the restaurant, it's very quite an cozy. We requested to be seated on the bar table. It's almost resembles an Omakaze house but with a Swedish twist. The waiter greeted us politely and guided us to our seating.Once we sat down, we were treated ver

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My boyfriend is Swedish and he booked this restaurant for our monthly date night. This is a boutique restaurant located in one of the complicated maneuvering side streets (right at the corner of Upper Station Street) in Sai Ying Pun.

When we walked in the restaurant, it's very quite an cozy. We requested to be seated on the bar table. It's almost resembles an Omakaze house but with a Swedish twist. The waiter greeted us politely and guided us to our seating.

Once we sat down, we were treated very nicely by couple waiters and waitresses. They handed us with the following menu:

We ordered the 7 course with 3 glasses wine pairing.

Our first dish was the Chawanmushi - Jerusalem artichoke, uni from sea of Japan, lobster bisque and sturgeon caviar. Such a delicacy... and each spoon made you eyes rolled to the back

Our second dish was the ultimate dish for truffle lovers... The top shavings were seasoned truffle with cheese and balsamic vinegar. Just mind blown, It can get messy with awesomeness....

The next dish was the White Asparagus dish. Of all, this was probably my least favorite, but it was still very nice with the complexity of the dish.

White Asparagus

Grilled Lobster follows... nicely grilled with the taste of freshness, together with the sauce on top and fermented garlic. OMG.

Grilled Lobster

The mains are North Atlantic Cod, the sauce reminds my boyfriend of home. It's nicely made with perfect texture and complexity.

North Atlantic Cod

Beef tenderloin followed. The tenderloin was perfectly grilled or seared (medium rare.. my fav), topped with chanterelle and truffle... C'mon. Whoever does not like it, I'm gonna have a word with you.

Beef Tenderloin

Two desserts to finish off:

Blood Orange Sorbet - the right amount of zest, sour and sweet with hazelnuts.

Blood Orange Sorbet

Spicy Red - an interesting dessert with strawberries, and hint of cayenne pepper.

All in all, this whole experience was amazing! Staffs were nice and attentive!

We both enjoyed the food and wine there and will definitely come back for different menus each month!

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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已推介
检举

张贴

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味道

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卫生

抵食

用餐日期

2021-03-07

用餐途径

堂食

人均消费

$1500 (晚餐)

庆祝纪念

纪念日

推介美食

食神歸位

等级4

926

107

Christmas is fast approaching which reminded me that my food buddy, Agent-I's birthday is coming up. I quickly pinged her over the weekend and asked for her schedule before Christmas. After fixing a date that works with both of our schedule, here comes the difficult part - finding a dinner venue for the occasion.There were a couple of places that came up in our conversation but at the end, it was Frantzén’s Kitchen getting the call to tame my friend's spoiled taste buds. I love a restaurant's me

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Christmas is fast approaching which reminded me that my food buddy, Agent-I's birthday is coming up. I quickly pinged her over the weekend and asked for her schedule before Christmas. After fixing a date that works with both of our schedule, here comes the difficult part - finding a dinner venue for the occasion.

There were a couple of places that came up in our conversation but at the end, it was Frantzén’s Kitchen getting the call to tame my friend's spoiled taste buds.

I love a restaurant's menu that changes regularly and if I can visually see what's in each dish, even better! It was my second time here so I know the drill already. For someone like me with a small appetite, a couple of snacks (maybe three), one to two starters and finally finished with a fish and meat course.

Poached oyster ($80) - I was a little surprised to find the oyster served slightly chilled after reading the word "poached" on the menu. I like its complexity of flavors coming from the acidity of the frozen rhubarb, sweetness of dried gooseberry and a bit of leafy floral note from Hernö gin. But I thought the low temperature of the oyster took something away from all these. Still love the mix of flavors though. Not bad (Grade: 3.5/5).

French toast ($120+?) - Next up was their clever interpretation of a modern French toast. We went with an upgraded version of this so instead of aged cheese, it came with a layer of fresh sea urchin. This was one of my favorite dish of the night. The thin-crusted and crunchy toast worked so well with the shaved winter truffle and briny sea urchin on top while the balsamic vinegar and truffle tea provided the perfect icing on the cake. Very nice design matched with perfect execution right there (Grade: 5/5).

Toast "pelle Janzon" ($195) - My first starter, a signature dish from the kitchen, was chef Frantzén's modern take on the Swedish sandwich. On top of the toasted brioche was tasty beef carpaccio along with small cubes of lightly charred beef from the same Swedish dairy cow, finished with deep fried quail egg and vendace roes atop. This was a beautiful dish with the Swedish beef playing the leading role, complimented nicely with the savoriness of the quail egg and vendace roes (Grade: 5/5).

Toast "pelle Janzon"

Velouté ($130) - Another signature dish immediately followed. This was a dish highly recommended by our server. The white onion velouté was paired with white onion purée, liquorice cream, smoked Marcona almonds and crumbs. I thought it was a little on the heavy side especially with the thick liquorice cream slightly too overpowering in its supporting role (Grade: 3.5/5).

Right before our main courses arrived, some Swedish crispbread with brown butter was served. Forget about the crispbread, the key here was the brown butter which was so delicious and addictive. It didn't take long before Agent-I and I took out the entire tray of bread.

Swedish crispbread with brown butter

Poached turbot "43°C" ($220) - I have seen a version of this served with dehydrated sea urchin powder but not this time. The poached turbot was really nice and silky but it was the "stuff" in the middle which got me lost.

Right in the middle of the action was Jerusalem artichoke purée with toasted cream, seasonal mushrooms, lardo, hazelnut and chicken jus. There're a lot of things in there with contrasting flavors and textures. Rich and complex flavors. And I thought it was a little too much for the turbot to handle (Grade: 3/5).

Poached turbot "43°C"

Roasted pork belly ($225) - I was tempted to order this last time I visited but ended up waiting almost a year to get my second chance. The pork belly was really nicely done with the perfect texture while the fermented carrot "hot sauce", pumpkin, burnt kale and black garlic did their part to balance the richness of the pork (Grade: 4/5).

Roasted pork belly

Many thanks to the good guys here for the complimentary chocolate cake. Love the blueberry panna cotta and chocolate mousse filling. I don't think we could afford more space for dessert.

There were some hit-and-misses (much more hits than misses) there but for the most part, we had a very enjoyable dinner with impeccable service and well executed (well designed as well) food. I thought they really got snubbed by the guys from Michelin again but with the loyal fan base which has been filling out the restaurant every night, I don't think they really care.

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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张贴

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用餐日期

2017-12-13

用餐途径

堂食

人均消费

$1300 (晚餐)

推介美食

sophiawong0127

等级4

1.4K

3

Soho區一向有驚喜多，今晚就等草根帶大家去享受個 Chill night🌌由於早前草根姐姐係Instagram參加左個比賽，幸運地於比賽中勝出，嬴得Frantzén’s Kitchen 3 dishes 作禮物上網一查，原來Frantzén’s Kitchen來自🇸🇪瑞典，🍽提供fusion北歐菜式，今次係草根二次食北歐菜，希望將來可以尋找更多美食同大家分享餐廳由米之蓮二星廚師Chef Björn Frantzén所開設，致電訂座的時侯發現餐廳很多時都Full Booking，想要食到美食記得要先訂座啊位於上環地點不太方便，一進店內看見裝修簡潔，用餐處一共分為Kitchen counter和Dining room兩部份，這次幸運地被安排坐Kitchen counter，可以近距離觀看大廚烹調桌面的餐紙就印上了當晚的餐牌。店員介紹餐應提供小食，主菜及甜品，當中主菜有淡至濃之分，而份量屬*小份*，故餐廳建議一人可點2-3份主菜。是次奬品可選3份主菜，但上網看見很多人推薦餐廳的"FRENCH TOAST"，想所以草根就額外點了一個小食。Welcome food是薄薄的麵包麥片，質感不是完全

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Soho區一向有驚喜多，今晚就等草根帶大家去享受個 Chill night🌌
由於早前草根姐姐係Instagram參加左個比賽，幸運地於比賽中勝出，嬴得Frantzén’s Kitchen 3 dishes 作禮物
上網一查，原來Frantzén’s Kitchen來自🇸🇪瑞典，🍽提供fusion北歐菜式，今次係草根二次食北歐菜，希望將來可以尋找更多美食同大家分享

餐廳由米之蓮二星廚師Chef Björn Frantzén所開設，致電訂座的時侯發現餐廳很多時都Full Booking，想要食到美食記得要先訂座啊

位於上環地點不太方便，一進店內看見裝修簡潔，用餐處一共分為Kitchen counter和Dining room兩部份，這次幸運地被安排坐Kitchen counter，可以近距離觀看大廚烹調

桌面的餐紙就印上了當晚的餐牌。店員介紹餐應提供小食，主菜及甜品，當中主菜有淡至濃之分，而份量屬*小份*，故餐廳建議一人可點2-3份主菜。是次奬品可選3份主菜，但上網看見很多人推薦餐廳的"FRENCH TOAST"，想所以草根就額外點了一個小食。

Welcome food是薄薄的麵包麥片，質感不是完全脆身，可以配上旁邊的黑松露牛油享用。雖然牛油好香，但對草根而言太油了，吃不慣真的不太喜歡🙈

"FRENCH TOAST" with truffles, balsamico vinegar & aged cheese ($95)
Toast外層焗得好薄好脆，中間軟腍😍口感一流。更精彩在於多士上放滿黑松露及陳年芝士，松露用量之多令人驚訝，再配上意大利香醋味道一流！整體上食落感覺好smooth好舒服😙整件多士如同於口腔內融化❤❤❤同時廚師提供一杯黑松露茶以供配上多士一同享用🍵。松露茶味道帶鹹🙌可惜多士份量只是bite size，但勝在質素高👍味道令人驚喜！

食過前菜後，看見廚師著手準備我們點的主菜牛肉他他。

TARTAR OF SWEDISH DAIRY COW, dry aged for 100-days, smoked eel, herring caviar, chives & scallion oil ($195)
👯賣相相當精緻💐可看到造型十分講究😎而且顏色鮮艷，令人食慾大增😋草根👭坐Bar枱可以看到廚師一絲不苟地為食物組裝📸每一道食物都稱得上是廚師的藝術品💡上菜時，廚師更會仔細介紹菜式用料同做法。牛肉他他用了風乾多於100日的熟成牛肉🐮配上軟芝士製成🧀味道好濃郁！！！他他口感細滑😋肉質柔軟，上面更配以炸至脆身的薯絲、軟滑的芝士🧀及充滿豐富Omega 3的鯡魚魚子醬作組合💋💋能帶起整個菜式的鹹鮮味👍👍味道及口感都十分豐富🌟

TARTAR OF SWEDISH DAIRY COW

TARTAR OF SWEDISH DAIRY COW

VEAL CHEEKS cooked for 24 hours with sweetbreads "Kalv i Dill", creamy sweet & sour sauce with Swedish Attila, dill, glazed carrot & crispy onions ($245)
慢煮24小時，牛臉肉肉質柔軟🐮可以食到牛肉一絲一絲的質感👅。亮點是牛肉配上幼滑的醬汁，味道酸酸甜甜😙解膩得很，令人忍不住一口接一口地吃下去。😋旁邊的蘿蔔蓉打至軟滑，完全改變蘿蔔的質惑，自然的甜甜令人感到十分討好😎整體味道好好啊

ROASTED SWEDISH PORK BELLY, carrort "hot-sauce", pumpkin & dried kale with roasted garlic ($195)
烤焗瑞典式🇸🇪豬腩仔🐷豬皮焗至脆身，豬腩仔肉質豐膄💦油脂分佈平均，所以肉質油滑👍但又不會油膩😍口感與中式燒肉完全不同，因為整件豬腩仔肉質都十分柔軟，不同於中式燒肉般瘦肉位置會出現嚡口的感覺😉旁邊伴碟有帶甜味的南瓜醬、炸至亁脆的羽衣甘藍🌿以及黑蒜，不得不說黑蒜做得好好食，是一大亮點呢。

ROASTED SWEDISH PORK BELLY

ROASTED SWEDISH PORK BELLY

由於草根坐Bar枱，所以全晚近距離欣賞到靚仔廚師英姿煥發地為食客準備食物🙈廚師仲會即時介紹番食物，服務好好💯

食物無論是味道和賣相都無可否認是水準一流，不過可惜價格高昂，而且份量真的是餐廳所言的*小碟* ，所以要吃得飽大約一人也要$1000，真的要多帶點錢去呢!另外，餐廳會收取$65一杯水的費用，所以草根建議可以叫飲品呢。
剛踏足社會工作的草根姐姐如不是有這次機會都不會來到這間餐廳一試北歐菜式，看來工作上要多加努力好等日後有能力帶父母品嚐此等美食呢。

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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张贴

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用餐途径

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用餐时段

晚餐

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onmyd

等级2

13

0

Ok, I knew this was never going to be cheap. I budgeted $2,000 and paid $2,100.located in uber cool Tai Ping Shan Street. I found this place in passing in March, but had to wait until late May for a Saturday night booking as they claimed to be always full. However there were at least 3 empty tables throughout my meal. the restaurant feels a little compact for the price. we were give effectively 2 bar seats, so don't expect an intimate meal for 2. Overall the food was very tasty, well presented,

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Ok, I knew this was never going to be cheap. I budgeted $2,000 and paid $2,100.

located in uber cool Tai Ping Shan Street. I found this place in passing in March, but had to wait until late May for a Saturday night booking as they claimed to be always full. However there were at least 3 empty tables throughout my meal.

the restaurant feels a little compact for the price. we were give effectively 2 bar seats, so don't expect an intimate meal for 2.

Overall the food was very tasty, well presented, original and well thought out. However, the atmosphere was a little lacking. With such amazing dishes, it could have done with some great service, but it felt a little cold. the sommelier suggested the most expensive white wine on the menu, which I duly bought, then never spoke to me again on the night. yes I could have asked him, but I couldn't see him and he didn't make himself visible.

Ingredients came from Sweden (obviously!), Faroe Islands, Hokkaido, etc.

stand outs for me included the scallop, halibut (special, not on menu) and steak tartar.

excellent food, but at that price and with so much to try in HK, I'm unlikely to visit again.

turbot with uni with truffles

north Atlantic cod

Dairy Farm Cow Tartar

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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已推介
检举

张贴

评分

味道

环境

服务

卫生

抵食

用餐日期

2017-05-20

用餐途径

堂食

人均消费

$1000 (晚餐)

推介美食