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今次都係Chill E.A.T. 午餐,但係是去食香港少見嘅北歐菜fine dining (精緻餐飲)。餐廳安排我坐喺吧枱,可以見到Chef Jim 喺度整前菜和甜品,佢亦會送餐,介紹菜式,有問有答,好親民㗎~🦀🍮 Egg custard with king crab meat and salmon roe 蒸蛋伴皇帝蟹肉和三文魚籽. 北歐版嘅蒸蛋係凍㗎,同埋入口好濃嘅牛油味,蛋味相比下是淡淡的,口感好奶滑. 蟹肉是一絲絲的,冰凍的,鮮甜美味. 三文魚籽好新鮮,脆口,仍食到海水的鹹味🍞 Sour milk bread "Rye, spelt, barley, oats" & home made butter瑞典發酵奶麵包及手工牛油. 表面看似一份小排麵包,但切開一半,有非常之酥脆嘅外皮,內心似蛋糕咁軟和綿密. 味道方面,是微甜味道,塗抹一些自家製的微鹽的牛油,好好味😋🍄‍🟫 King oyster mushroom, toasted yeast bouillon, dulse, sweet & sour pumpkin puree杏鮑菇 • 烤酵母 • 瑞典紅藻及南瓜.
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今次都係Chill E.A.T. 午餐,但係是去食香港少見嘅北歐菜fine dining (精緻餐飲)。

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餐廳安排我坐喺吧枱,可以見到Chef Jim 喺度整前菜和甜品,佢亦會送餐,介紹菜式,有問有答,好親民㗎~

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🦀🍮 Egg custard with king crab meat and salmon roe
蒸蛋伴皇帝蟹肉和三文魚籽
. 北歐版嘅蒸蛋係凍㗎,同埋入口好濃嘅牛油味,蛋味相比下是淡淡的,口感好奶滑
. 蟹肉是一絲絲的,冰凍的,鮮甜美味
. 三文魚籽好新鮮,脆口,仍食到海水的鹹味

Egg custard with king crab meat and salmon roe
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🍞 Sour milk bread "Rye, spelt, barley, oats" & home made butter
瑞典發酵奶麵包及手工牛油
. 表面看似一份小排麵包,但切開一半,有非常之酥脆嘅外皮,內心似蛋糕咁軟和綿密
. 味道方面,是微甜味道,塗抹一些自家製的微鹽的牛油,好好味😋

Sour milk bread "Rye, spelt, barley, oats" & home made butter
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Sour milk bread "Rye, spelt, barley, oats" & home made butter
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🍄‍🟫 King oyster mushroom, toasted yeast bouillon, dulse, sweet & sour pumpkin puree
杏鮑菇 • 烤酵母 • 瑞典紅藻及南瓜
服務員介紹,醬汁是放了烤酵母、黑蒜頭和瑞典海藻一起煮咗大約5小時,直至焦糖化,因此具有發酵的鮮美味
. 杏鮑菇肥身又厚肉,點些醬汁更能提味
. 南瓜泥,以為會很甜,怎會有酸味呢?不過食入口,即刻食到又酸又甜!

King oyster mushroom, toasted yeast bouillon, dulse, sweet & sour pumpkin puree
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🥬🐟 North Atlantic Cod "Jansson’s temptation", savoy cabbage and Swedish anchovy
北大西洋鱈魚 • 野甘藍 • 瑞典鳳尾魚醬
. 好喜歡綠油油的椰菜,有輕輕烤過的痕跡,將鱈魚包裹住,食嘅時候,魚肉鮮嫩、多汁,椰菜味好出,好鮮甜
. 瑞典鳳尾魚醬,濃郁的奶白色,鹹香美味

North Atlantic Cod "Janssons temptation", savoy cabbage and Swedish anchovy
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🍨 Smoked ice cream, variations of citrus, spiced cookie crumb & chrysanthemum
煙燻雪糕柑橘菊花
. 被香料調味嘅餅乾碎,味道相當獨特,我食到有荳蔻和肉桂,味道有啲似印度奶茶
. 雲尼拿雪糕是帶有一絲新鮮柑橘的味道,好清新

Smoked ice cream, variations of citrus, spiced cookie crumb & chrysanthemum
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最後埋單,HK$288/位+10%服務費。
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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2024-11-27
用餐途径
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$317 (午餐)
推介美食
Egg custard with king crab meat and salmon roe
Sour milk bread "Rye, spelt, barley, oats" & home made butter
Sour milk bread "Rye, spelt, barley, oats" & home made butter
King oyster mushroom, toasted yeast bouillon, dulse, sweet & sour pumpkin puree
North Atlantic Cod "Janssons temptation", savoy cabbage and Swedish anchovy
Smoked ice cream, variations of citrus, spiced cookie crumb & chrysanthemum
等级4
2024-12-01 316 浏览
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
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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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(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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2024-11-02 999 浏览
呢一間瑞典餐廳見到好多人都畀好評,仲幾難訂吓😓今次第一時間搶訂,畀我訂到喇☺️dining city嘅午餐性價比十分之高👍288蚊包咗五道菜連好好食嘅麵包. 開胃菜係一個瑞典式蒸蛋上面放咗啲蟹肉同埋三文魚子,都有啲驚喜☺️之後就上咗一個麵包個麵包上面有啲白瓜子配咗一個牛油,擺盤好靚專登放咗支花喺麵包嘅旁邊😍之後係蔬菜嘅係一個鮑魚菇,配咗南瓜蓉😉之後主菜有鱈魚同埋牛腩畀我哋揀. 我哋兩個人每人揀咗一款. 牛腩有兩舊好淋👍鱈魚係包住一個羽衣甘藍,都煮得好滑🥰甜品係一個煙燻雪糕再加咗一啲citrus,幾特別嘅😚加咗六十幾蚊要咗一杯瑞典嘅咖啡配咗杏仁蛋糕仔,蛋糕仔幾好食咖啡普普通通啦😁用餐期間點咗兩杯白酒,一杯係紐西蘭嘅Sauvignon,另外一杯 Burgundy puligny-Montrachet 1er. 酒by class有D貴😅
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呢一間瑞典餐廳見到好多人都畀好評,仲幾難訂吓😓今次第一時間搶訂,畀我訂到喇☺️dining city嘅午餐性價比十分之高👍288蚊包咗五道菜連好好食嘅麵包. 開胃菜係一個瑞典式蒸蛋上面放咗啲蟹肉同埋三文魚子,都有啲驚喜☺️之後就上咗一個麵包個麵包上面有啲白瓜子配咗一個牛油,擺盤好靚專登放咗支花喺麵包嘅旁邊😍之後係蔬菜嘅係一個鮑魚菇,配咗南瓜蓉😉之後主菜有鱈魚同埋牛腩畀我哋揀. 我哋兩個人每人揀咗一款. 牛腩有兩舊好淋👍鱈魚係包住一個羽衣甘藍,都煮得好滑🥰甜品係一個煙燻雪糕再加咗一啲citrus,幾特別嘅😚加咗六十幾蚊要咗一杯瑞典嘅咖啡配咗杏仁蛋糕仔,蛋糕仔幾好食咖啡普普通通啦😁
用餐期間點咗兩杯白酒,一杯係紐西蘭嘅Sauvignon,另外一杯 Burgundy puligny-Montrachet 1er.
酒by class有D貴😅
慢煮牛腩
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Fika+coffee
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杏鮑菇,烤酵母,瑞典紅藻及南瓜
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瑞典發酵奶麵包及手工牛油
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北歐小食燉蛋
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北大西洋鱈魚
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(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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用餐日期
2024-11-02
用餐途径
堂食
人均消费
$350 (午餐)
用餐优惠
信用卡優惠
推介美食
慢煮牛腩
Fika+coffee
杏鮑菇,烤酵母,瑞典紅藻及南瓜
瑞典發酵奶麵包及手工牛油
北歐小食燉蛋
北大西洋鱈魚
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2024-11-02 1086 浏览
見dining city 有做promotion $288 lunch set,哩個價真係唔駛諗即刻book. (後尾發現原來之前restaurant week個陣仲平)但食完我覺得lunch定價再進取D都仲得。訂咗13:30 結果早咗15分鐘到,雖然有吉位但係唔俾入住。我又覺得無問題,早到唔一定要招呼你住,始終坐低咗就會影響到佢哋做嘢。Overall食物質素食材配搭都好好,亦有北歐特式,不過未見好突出。老實講如果正價我又未必會encore。始終哩個價嘅fine dining唔會睇食物only, 環境服務整體體驗都好緊要,哩個價我有其他選擇,但係都值得一試嘅。關於服務呢,咁整體都好有禮貌嘅(雖然哩類餐廳哩D就基本嘢啦)咁今次我體驗都幾特別既。我main dish 揀咗魚,佢set咗把扒刀俾我我心諗咁特別既(之後知點解 ),then等咗好一陣個server 主動同我講唔好意思個魚咁耐都未出到,所以送咗杯紅酒俾我(其實我唔覺等咗咁耐)。無耐另一個server(佢似係sommelier )俾咗碟牛我,咁我咪話我叫咗魚喎,佢竟然問are you sure?哩個其實唔理你問得幾有禮貌都唔應該咁講
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見dining city 有做promotion $288 lunch set,哩個價真係唔駛諗即刻book. (後尾發現原來之前restaurant week個陣仲平)但食完我覺得lunch定價再進取D都仲得。訂咗13:30 結果早咗15分鐘到,雖然有吉位但係唔俾入住。我又覺得無問題,早到唔一定要招呼你住,始終坐低咗就會影響到佢哋做嘢。

Overall食物質素食材配搭都好好,亦有北歐特式,不過未見好突出。老實講如果正價我又未必會encore。始終哩個價嘅fine dining唔會睇食物only, 環境服務整體體驗都好緊要,哩個價我有其他選擇,但係都值得一試嘅。

關於服務呢,咁整體都好有禮貌嘅(雖然哩類餐廳哩D就基本嘢啦)咁今次我體驗都幾特別既。我main dish 揀咗魚,佢set咗把扒刀俾我我心諗咁特別既(之後知點解 ),then等咗好一陣個server 主動同我講唔好意思個魚咁耐都未出到,所以送咗杯紅酒俾我(其實我唔覺等咗咁耐)。無耐另一個server(佢似係sommelier )俾咗碟牛我,咁我咪話我叫咗魚喎,佢竟然問are you sure?哩個其實唔理你問得幾有禮貌都唔應該咁講啦。咁我sure完佢就拎返入廚房,之後原本個server拎返碟牛嚟耍冧,問我介唔介意試埋個牛,個魚即刻再做返。就係咁,我就一個人試晒兩款main喇。 兩款都各有千秋。魚就有特式D,但我又幾欣賞佢處理個牛嘅手法,所以兩個人嚟叫晒兩個就最好啦。 最後上甜品餐具時,個sommelier 又擺錯位,不過今次擺完佢自己都覺得唔對路就調返啱。咖啡就french press整嘅,會送埋4粒餅去襯。我就無叫喇,隔離都幾間coffee shop,出去試其他好過。

ps: 食完先check返先知原來係Frantzen kitchen 個executive chef 原址開返。唔怪得坐低就feel到似曾相識,個chef熟口熟面啦。
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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2024-09-07 2301 浏览
Embla 是香港較少有的 Scandinavian Fine Dining。之前試過它(及其前身Frantzen's Kitchen) 的dinner tasting menu覺得很不錯。今次見到 Restaurant Week Winners Edition 用HK$248 就可以食到 lunch tasting menu, 真係好抵要試試。❧ Nordic Snack : Crab meat egg custard 用了蟹肉來熬湯去蒸蛋好鮮味。蛋嫩滑,上面蟹肉超多。❧ Sour milk bread Rye spelt 👍🏻👍🏻👍🏻招牌 Sour milk bread 外形似 muffin。個皮超脆,內裡好鬆軟,加上好 creamy 的自家製牛油是絕配。❧ King Oyster Mushroom 👍🏻👍🏻杏鮑菇大件有啲口感,加上特濃toasted yeast 高湯,感覺有點似在吃牛扒。 ❧ Pan-fried Scallops 👍🏻帶子半生熟火喉剛剛好,thyme veloute creamy。不過略嫌 turnip 有少許苦。❧ Strawberry Sorbet 👍🏻👍🏻👍
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Embla 是香港較少有的 Scandinavian Fine Dining。之前試過它(及其前身Frantzen's Kitchen) 的dinner tasting menu覺得很不錯。今次見到 Restaurant Week Winners Edition 用HK$248 就可以食到 lunch tasting menu, 真係好抵要試試。


❧ Nordic Snack : Crab meat egg custard
用了蟹肉來熬湯去蒸蛋好鮮味。蛋嫩滑,上面蟹肉超多。


❧ Sour milk bread Rye spelt 👍🏻👍🏻👍🏻
招牌 Sour milk bread 外形似 muffin。個皮超脆,內裡好鬆軟,加上好 creamy 的自家製牛油是絕配。


❧ King Oyster Mushroom 👍🏻👍🏻
杏鮑菇大件有啲口感,加上特濃toasted yeast 高湯,感覺有點似在吃牛扒。


❧ Pan-fried Scallops 👍🏻
帶子半生熟火喉剛剛好,thyme veloute creamy。不過略嫌 turnip 有少許苦。


❧ Strawberry Sorbet 👍🏻👍🏻👍🏻
Pickled pinecone 酸酸甜甜,很配sorbert。但個人最欣賞是加了微甜少辣的粉紅花椒 meringue ,提升了整個甜品的複雜度及味道。


❧ Fika Coffee and Financier (Supplement $65)
Financier 外脆內軟是不錯的petit four,但咖啡就普普通通。



____________
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Nordic  Snack  (Crab  Meat  Egg  Custard )
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一間水準極高的瑞典Fine Dining餐廳。首先說說地點,這間餐廳位置在上環半山,當然沒有車位,揸車朋友可以停在路邊,只要不阻礙交通,我覺得抄牌的機會不是太高。食物質素和特色,這間是瑞典餐廳,其實跟一般西餐沒有大分別。但是他們每一道菜都用了進口瑞典天然素材,加上別具心思的鋪排和介紹,令到整個用餐經驗,提升到極點。大家不妨一試。
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一間水準極高的瑞典Fine Dining餐廳。首先說說地點,這間餐廳位置在上環半山,當然沒有車位,揸車朋友可以停在路邊,只要不阻礙交通,我覺得抄牌的機會不是太高。食物質素和特色,這間是瑞典餐廳,其實跟一般西餐沒有大分別。但是他們每一道菜都用了進口瑞典天然素材,加上別具心思的鋪排和介紹,令到整個用餐經驗,提升到極點。大家不妨一試。

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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🇸🇪embla作为北欧小众fine dining没有辜负期望美味和趣味性拉满 酒的选择搭配也深得我心沉浸式体验了3小时后彻底消灭一周的班气.🌟Gubbrora 绅士之悦鱼子酱颗粒饱满,有坚果味道,藏在底下的是由烟熏鳗鱼、渍鲱鱼、鸡蛋、莳萝和细香葱调制成的酱软糯的酱中夹着鱼子酱的脆脆口感搭配黑麦脆片➕2滴芬兰Gustav莳萝伏特加作为前菜它的口感和吃法都给人眼前一亮的感觉.🌟4 Glass Wine Pairing以白葡为主的tasting,一共品尝了8种酒记忆最深刻的是来自瑞典酒庄直供的IMMELEN白葡口感顺滑细腻,酸度适中,酒精味不浓宁夏“银色高地”红葡萄酒🍇家园系列的黑比诺喝起来口感也很舒适平衡,印象尤为深刻低温发酵的酒体丝滑入口散发淡淡花果香,完全没有酸涩味.🌟Embla Dinner Menu没抱期待的𫚕鱼和青芦笋&羊肚菌都意外的很不错,调味不重口却又能够调动味蕾享受鸭胸和烤得香脆可口的面包配上餐厅特制黄油也尊嘟都很惊喜最后的甜品也可圈可点,雪葩口感清爽,瑞典特色fikka小蛋糕也香甜松软😋为这顿饭完美收官~.历时三小时,惊喜且享受的一场盛宴🥳酒后三巡,班气去尽,朋友说给我拍
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🇸🇪embla作为北欧小众fine dining没有辜负期望
美味和趣味性拉满 酒的选择搭配也深得我心
沉浸式体验了3小时后彻底消灭一周的班气
.
🌟Gubbrora 绅士之悦
鱼子酱颗粒饱满,有坚果味道,藏在底下的是由烟熏鳗鱼、渍鲱鱼、鸡蛋、莳萝和细香葱调制成的酱
软糯的酱中夹着鱼子酱的脆脆口感
搭配黑麦脆片➕2滴芬兰Gustav莳萝伏特加
作为前菜它的口感和吃法都给人眼前一亮的感觉
.
🌟4 Glass Wine Pairing
以白葡为主的tasting,一共品尝了8种酒
记忆最深刻的是来自瑞典酒庄直供的IMMELEN白葡
口感顺滑细腻,酸度适中,酒精味不浓
宁夏“银色高地”红葡萄酒🍇家园系列的黑比诺喝起来口感也很舒适平衡,印象尤为深刻
低温发酵的酒体丝滑入口散发淡淡花果香,完全没有酸涩味
.
🌟Embla Dinner Menu
没抱期待的𫚕鱼和青芦笋&羊肚菌都意外的很不错,调味不重口却又能够调动味蕾享受
鸭胸和烤得香脆可口的面包配上餐厅特制黄油也尊嘟都很惊喜
最后的甜品也可圈可点,雪葩口感清爽,瑞典特色fikka小蛋糕也香甜松软😋为这顿饭完美收官~
.
历时三小时,惊喜且享受的一场盛宴🥳酒后三巡,班气去尽,朋友说给我拍照我笑得开心得仿佛那天不是工作日[害羞R]
尽管A5和牛略踩雷,但是瑕不掩瑜,highly recommended👍🏻
另外值得一提的是,餐厅的服务质素绝佳,每一个服务员都非常重视客人吃饭进度和服务需求[赞R]
.
vibe安静又放松,很多白人顾客光顾,座位几乎座无虚席[自拍R]
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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在上環一個不起眼嘅轉角,竟然有一家瑞典主廚開嘅fine dining 餐廳😍😍主廚兼主理人好型🤭😍感覺有啲似上次日本食嗰間Omakase,只要你想傾偈,老闆同其他員工輪住同你偈🤣乜都傾得除咗套餐外,我們仲另外點咗瑞典特色傳統sharing dish、Gubbrora第一道菜就被驚呆喇😱整整50克嘅Ossetra魚子醬啊😍,咁豪㗎咩❗真係一啲都唔孤寒😍平時喺外面買都要$1200一盒。而且老闆Jim仲為我們上咗關於魚子醬嘅課:魚子醬嘅歷史、產地、等級之分(頂級魚子醬-從幼魚到能夠成熟產卵最少要16年),更顯得這道菜嘅珍貴🧡。本來以為會有啲腥,但係卻非常清香!再配上北歐脆麵包和芬蘭伏特加,將我帶到當年坐喺斯德哥爾摩碼頭海濱嘅回憶🤤🤤第二道菜,睇嚟以為只係一個加咗魚子醬嘅撻,點知佢嘅層次非常豐富🤤🤤🤤,第一啖先係散發木之芽香氣濃郁且帶有辛辣嘅味道,冇諗到日本料理嘅香料可以用喺北歐菜式😋繼而係薄脆嘅撻皮加上用生蠔做嘅cream同嚟自挪威嘅北極蝦,最後口腔充滿Acipenser Baerii魚子醬濃郁嘅鮮味😋😋總之就係一個字,絕😍❗第三道菜「æbleskiver」係丹麥小吃,多以蘋果或蘋果醬作餡料
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在上環一個不起眼嘅轉角,竟然有一家瑞典主廚開嘅fine dining 餐廳😍😍

主廚兼主理人好型🤭😍

感覺有啲似上次日本食嗰間Omakase,只要你想傾偈,老闆同其他員工輪住同你偈🤣乜都傾得

除咗套餐外,我們仲另外點咗瑞典特色傳統sharing dish、Gubbrora

第一道菜就被驚呆喇😱

整整50克嘅Ossetra魚子醬啊😍,咁豪㗎咩❗真係一啲都唔孤寒😍平時喺外面買都要$1200一盒。而且老闆Jim仲為我們上咗關於魚子醬嘅課:魚子醬嘅歷史、產地、等級之分(頂級魚子醬-從幼魚到能夠成熟產卵最少要16年),更顯得這道菜嘅珍貴🧡。

本來以為會有啲腥,但係卻非常清香!再配上北歐脆麵包和芬蘭伏特加,將我帶到當年坐喺斯德哥爾摩碼頭海濱嘅回憶🤤🤤

第二道菜,睇嚟以為只係一個加咗魚子醬嘅撻,點知佢嘅層次非常豐富🤤🤤🤤,第一啖先係散發木之芽香氣濃郁且帶有辛辣嘅味道,冇諗到日本料理嘅香料可以用喺北歐菜式😋繼而係薄脆嘅撻皮加上用生蠔做嘅cream同嚟自挪威嘅北極蝦,最後口腔充滿Acipenser Baerii魚子醬濃郁嘅鮮味😋😋總之就係一個字,絕😍❗

第三道菜「æbleskiver」係丹麥小吃,多以蘋果或蘋果醬作餡料嘅松餅球,大小如乒乓球。球裡面係蘋果木煙燻鱒魚配上琉璃苣,俾我嘅感覺有點啲似章魚燒,鱒魚非常鮮甜。

值得一提嘅係自家製嘅牛油受乳酪麵包。瑞典獨有嘅發酵奶麵包上加咗香烤嘅南瓜籽,再搭配自家製發酵48小時牛油,感覺到餐廳嘅用心。

主菜鴨胸,先將成隻鴨上嚟俾你睇🤤🤤秀色可餐🤭竟然有種好清新嘅感覺。

最後嘅甜品係自製菜籽油雪芭🤤加咗香草慕斯同蛋白脆餅口感非常豐富🧡 但係我最愛仲係配住咖啡嘅小餅乾,太香喇🤤🤤睇相回味起果種味道口水都要流

生日,週年一定要嚟😗女朋友/老婆一定好鐘意🤭🧡🧡🧡
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「GüBBRÖRA」改良過後的瑞典傳統菜Ossetra魚子醬呈深啡色,味道鮮美,咸度適中,搭配餐廳自制的黑麥脆片和vodka這個我們是額外點的,不在套餐內~但真的很香~🍞「發酵奶麵包」外皮烤得酥脆,裡面是軟軟的,加上表面的南瓜籽,香氣四溢🍢「北歐小食」兩道獨特的菜品,新鮮清爽,給人置身於北歐街頭的感覺🍴「鹽漬鰤魚·卡利克斯市魚子醬·接骨木花」經過醃制的魚肉,讓魚肉更加鮮嫩,卡利克斯魚子醬為菜品增添奢華口感🍴「青蘆筍·羊肚菌·請杜松子醬」蘆筍的清爽口感與羊肚菌的香味相互呼應,醬汁的香味有一種松香味和淡淡的苦味🍴「挪威海蜇蝦·豌豆·發酵蘆筍汁」海蜇蝦帶有絲絲甜味,和清甜嫩綠的豌豆伴隨著獨特風味酸度的蘆筍汁送入口中🍴「鰈類魚·蛤蜊·丹麥橙酒醬」醬汁的香氣中和了魚和蛤蜊的海味,配合得剛剛好🍴「乾式熱成鴨胸·蘿蔔·沙棘果」鴨皮帶有一點脂肪,但鴨肉鮮嫩多汁,一口咬下去汁水在口中爆開來🍴「和牛A5西冷·蕪菁·肉桂·咖啡汁」牛肉口感濃郁,融化在口中,蕪菁和咖啡汁賦予獨特的香氣和口感🍧「瑞典南部菜籽油雪葩,玫瑰水水煮大黃,香草慕斯」這道甜品甜而不膩,有淡淡的酸甜味道☕「瑞典fika配咖啡or茶」一杯熱茶
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「GüBBRÖRA」
改良過後的瑞典傳統菜Ossetra魚子醬呈深啡色,味道鮮美,咸度適中,搭配餐廳自制的黑麥脆片和vodka[贊R]
這個我們是額外點的,不在套餐內~但真的很香~

🍞「發酵奶麵包」
外皮烤得酥脆,裡面是軟軟的,加上表面的南瓜籽,香氣四溢

🍢「北歐小食」
兩道獨特的菜品,新鮮清爽,給人置身於北歐街頭的感覺

🍴「鹽漬鰤魚·卡利克斯市魚子醬·接骨木花」
經過醃制的魚肉,讓魚肉更加鮮嫩,卡利克斯魚子醬為菜品增添奢華口感

🍴「青蘆筍·羊肚菌·請杜松子醬」
蘆筍的清爽口感與羊肚菌的香味相互呼應,醬汁的香味有一種松香味和淡淡的苦味

🍴「挪威海蜇蝦·豌豆·發酵蘆筍汁」
海蜇蝦帶有絲絲甜味,和清甜嫩綠的豌豆伴隨著獨特風味酸度的蘆筍汁送入口中[色色R]

🍴「鰈類魚·蛤蜊·丹麥橙酒醬」
醬汁的香氣中和了魚和蛤蜊的海味,配合得剛剛好

🍴「乾式熱成鴨胸·蘿蔔·沙棘果」
鴨皮帶有一點脂肪,但鴨肉鮮嫩多汁,一口咬下去汁水在口中爆開來[皺眉R]

🍴「和牛A5西冷·蕪菁·肉桂·咖啡汁」
牛肉口感濃郁,融化在口中,蕪菁和咖啡汁賦予獨特的香氣和口感[哇R]

🍧「瑞典南部菜籽油雪葩,玫瑰水水煮大黃,香草慕斯」
這道甜品甜而不膩,有淡淡的酸甜味道

☕「瑞典fika配咖啡or茶」
一杯熱茶搭配牛油味的小蛋糕,溫暖地結束了這頓晚餐

店內只有三位店員但是每個人都很注重細節和細心,無論是菜品的呈現還是服務的質量,都讓我們感受到了他們在裡面傾注的熱情

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最近想找一些人少安静的约会餐厅Embla是香港少见的北欧菜fine dine小小的门脸但是里面特别精致浪漫是前米三餐厅的主厨在原址开的新店北欧菜系的风格一贯是追求自然原味但又有一些“离经叛道”的搭配设计这家也不例外,用时令食材打造丰富感官体验整个set每个步骤都有两个option两个人刚好可以试所有不同的菜1⃣️以清淡调味的前菜开启🔛𫚕鱼片和青萝卜组成的未绽开的小花顶部是原产地瑞典北部的鱼子酱采自很小的三文鱼 所以颗粒非常小味道和外观都特别refreshing,一口春天青芦笋及羊肚菌的前菜是热盘有浓浓坚果气息的豌豆泥和瓜子仁作点缀扑面而来清新、泥土的气息2⃣️Side dish是两道时令的海鲜🦐造型独特的海鳌虾 来自挪威发酵的芦笋汁带来青草香气和虾的鲜味搭配的恰到好处还有颗粒饱满均匀的泪珠豌豆鲽鱼这一道也是配了白芦笋用丹麦橙酒和菜籽油提味,很特别!3⃣️主菜多300可以升级A5和牛西冷,算是比较值的!🦆鸭胸肉是熟成的做法会在开始zui后一步烤制之前端上桌来给你看一眼做好之后的鸭胸油香四溢鸭肉软绵 鸭皮油润,一点都不会腻🥩牛排是品质极高的A5西冷是我很喜欢的部位Juicy且有肉筋,口感丰富又不会像r
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最近想找一些人少安静的约会餐厅
Embla是香港少见的北欧菜fine dine
小小的门脸但是里面特别精致浪漫
是前米三餐厅的主厨在原址开的新店

北欧菜系的风格一贯是追求自然原味
但又有一些“离经叛道”的搭配设计
这家也不例外,用时令食材打造丰富感官体验

整个set每个步骤都有两个option
两个人刚好可以试所有不同的菜

1⃣️以清淡调味的前菜开启🔛

𫚕鱼片和青萝卜组成的未绽开的小花
顶部是原产地瑞典北部的鱼子酱
采自很小的三文鱼 所以颗粒非常小
味道和外观都特别refreshing,一口春天

青芦笋及羊肚菌的前菜是热盘
有浓浓坚果气息的豌豆泥和瓜子仁作点缀
扑面而来清新、泥土的气息

2⃣️Side dish是两道时令的海鲜

🦐造型独特的海鳌虾 来自挪威
发酵的芦笋汁带来青草香气
和虾的鲜味搭配的恰到好处
还有颗粒饱满均匀的泪珠豌豆

鲽鱼这一道也是配了白芦笋
用丹麦橙酒和菜籽油提味,很特别!

3⃣️主菜多300可以升级A5和牛西冷,算是比较值的!

🦆鸭胸肉是熟成的做法
会在开始zui后一步烤制之前端上桌来给你看一眼
做好之后的鸭胸油香四溢
鸭肉软绵 鸭皮油润,一点都不会腻

🥩牛排是品质极高的A5
西冷是我很喜欢的部位
Juicy且有肉筋,口感丰富
又不会像ribeye那么多油脂
咖啡和肉桂酱的搭配也是新奇又美味
能让油脂丰富的和牛多一丝香料的独特风味

🥂餐厅的wine pairing也很有水准
每一杯都很适合当下的菜品
入口顺滑有回味
不能喝酒还有sparkling tea可以选

小食和甜品都是北欧风格的
将北欧人民在节日会吃的点心做些许创新改良

顺便想要夸夸有一位女性店员
中粤英三语都特别流畅
能把每一道菜都讲解得非常清楚
令整个用餐体验特别好
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(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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-最近也是努力地过着频繁往返的两城生活,在同事的不解和疑惑中,也趁着港人北上的热潮,在“空城”觅食,我想说,此时正是在港“揾嘢食”的好时节。也许城市的星光不再,但美食天堂的名号却从未丢失,从路边的摊贩小食到那些隐秘而美味的私房菜馆,再到环境风味都不错的一众fine dining餐厅,香港从来不乏美食名肆。-于我而言,这些年所带来的变化是逐渐从消费打卡式旅游转变更倾向文化内容体验消费,记录旅行的瞬间,享受一顿fine dining。这家位于差馆上街的embla便是此行造访的目标之一,拾级而登,餐厅位于白色独栋内,空间以深邃蓝色为主轴,勾勒出一隅的静谧温暖,天光渗入,单色设计如天鹅绒般柔滑,衬得空间色彩斑斓。木质地板与座椅、褐色石板与粉末蓝皮革,交织成一幅细腻的纹理画卷。-主厨Jim活泼善谈,是熟悉的“story teller”那一挂,各种记忆里的recipe亦是熟悉的,娓娓道来的如童话般的“套路”,庆幸的是,苦寒之地并不苦寒,菜单里融入的是那些独特的、温暖的味觉。-danish pancake/smoked salmon丹麦煎饼球由甜转咸,酿入蛋黄酱、白酱油以及鳟鱼片,是主厨的巧思与灵感
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最近也是努力地过着频繁往返的两城生活,在同事的不解和疑惑中,也趁着港人北上的热潮,在“空城”觅食,我想说,此时正是在港“揾嘢食”的好时节。也许城市的星光不再,但美食天堂的名号却从未丢失,从路边的摊贩小食到那些隐秘而美味的私房菜馆,再到环境风味都不错的一众fine dining餐厅,香港从来不乏美食名肆。
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于我而言,这些年所带来的变化是逐渐从消费打卡式旅游转变更倾向文化内容体验消费,记录旅行的瞬间,享受一顿fine dining。这家位于差馆上街的embla便是此行造访的目标之一,拾级而登,餐厅位于白色独栋内,空间以深邃蓝色为主轴,勾勒出一隅的静谧温暖,天光渗入,单色设计如天鹅绒般柔滑,衬得空间色彩斑斓。木质地板与座椅、褐色石板与粉末蓝皮革,交织成一幅细腻的纹理画卷。
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主厨Jim活泼善谈,是熟悉的“story teller”那一挂,各种记忆里的recipe亦是熟悉的,娓娓道来的如童话般的“套路”,庆幸的是,苦寒之地并不苦寒,菜单里融入的是那些独特的、温暖的味觉。
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danish pancake/smoked salmon
丹麦煎饼球由甜转咸,酿入蛋黄酱、白酱油以及鳟鱼片,是主厨的巧思与灵感所在,点缀苹果木枝熏制过的鳟鱼,是北欧版的章鱼小丸子。
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sour milk bread/pumpkin seed/almond butter
不打头阵,而是放在席中,这种安稳又妥帖的安排自是对自家面包的自信,尖可触及的温热酥脆的外衣,搭配南瓜子恰到好处的香气,内部组织香软绵密,再抹上带着杏仁香气的黄油,在酥脆与绵软之间模糊了边界,妙哉。
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cured yellow tail/green radish/vendace roe from kalix/apple/elder flower
还有一道北欧的腌渍过的鰤鱼,那股鲜美更为浓缩,带着轻微的酵感。鱼肉被细细沾上了一圈细细的青萝卜碎与接骨木花丝,因应于此便成了喉舌尾韵里浅淡的蔬果香与花香,鱼身上沾着的是北欧的鱼子酱,香气与咸鲜,让这道北欧渍鱼更层叠了多重风味。
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pan seared scallops/girolle mushroom puree/clams&thyme sauce
盘煎带子搭配的褐色酱汁,是蛤蜊与百里香结合成的、清新香气与海鲜风味起伏的山海韵调,再缀上鹅膏菌蓉,入口如海如山,笼络味蕾。
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aged duck/spring carrots/orange&sea buckthorn sauce
香料与酱汁总是赋予食物更多的延伸,本地农场的土鸭,熟成七日,便更进一步凸显了鸭胸肉纯净鲜美的风味,烤制五成熟后,搭配以沙棘果为主体制成的酱汁,配菜萝卜以及桔片,是便是香料与蔬果气息的延伸。
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rapeseed oil sorbet/poached rhubarb/meringue/violet/vanilla&rose mousse
一道以花为主体的甜品是这一餐意犹未尽的休止符。菜籽油雪葩在荷花造型的玻璃容器中组成宛如心形的形状,水果本身自然的酸甜搭配紫罗兰、香草以及玫瑰酱和蛋白霜片,是满满的甜蜜味道。
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Inspirstion of“fika”,financier and chamomile tea
一口酥香甜润的费南雪,一口菊花茶,纯粹的甜度在口中释放出韵调绵长的茶感,是技法之中展现得更为淋漓的北欧慢节奏之美。
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由Jim所领衔的团队将不同职员、不同角度、不同国界眼中所看到的,北欧以及在地食材的可能性一一呈现,便让人觉得,是有趣的人的相遇,亦是此行难忘的风味的相遇。
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(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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2024-01-26 1358 浏览
my experience is suboptimal as I was seated too close to a table of four. I really wish I could enjoy the food in a better ambiance. The restaurant has plenty of seats so why crowd guests together. I am completely overpowered by noise and commotion. a restaurant at this caliber should really be more sensitive - I can't say I enjoyed my dining experience.
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my experience is suboptimal as I was seated too close to a table of four. I really wish I could enjoy the food in a better ambiance. The restaurant has plenty of seats so why crowd guests together. I am completely overpowered by noise and commotion. a restaurant at this caliber should really be more sensitive - I can't say I enjoyed my dining experience.
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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2024-01-26
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北歐料理 (Nordic cuisine) 是講究食材的原地與新鮮,其精髓就在於減少過度的烹調,讓食材的原味得以保存。處了食材,正式的北歐fine dine餐廳出名的是對細節的追求,讓顧客的味蕾和視覺一場靈魂的偶遇。Embla位於上環,地方不大,藏藍色的裝潢令人感覺到品味與經典的匯合。聚餐前我上網仔細看過wine list,選擇很多,有很多小眾葡萄酒品牌和產地,相信餐廳老闆/主廚是愛酒的人,但價位不低,帶酒的開瓶費也昂貴。Wine pairing的酒沒有顯示在menu上,於是我根據預算挑了兩款酒去搭配食物。到達餐廳後,sommelier熱情介紹後,我和我的朋友決定品嘗pairing options, 原因是因為一款的fortified wine有可愛的鴨子酒標(女人有時候就是這麼隨興)和那是我還沒有嘗試過的酒款。這篇專欄我主要分享當天品嘗的酒,餐廳一流的服務與食物的精緻就留待以後再分享。一開始我們喝的是Charles Heidsieck Brut Reserve NV,香檳做aperitif基本是定律。香檳杯子很好,形狀可以仔細看到泡沫慢慢地升起來,酒液的顏色上比一般入門版的NV的淡黃
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北歐料理 (Nordic cuisine) 是講究食材的原地與新鮮,其精髓就在於減少過度的烹調,讓食材的原味得以保存。處了食材,正式的北歐fine dine餐廳出名的是對細節的追求,讓顧客的味蕾和視覺一場靈魂的偶遇。

Embla位於上環,地方不大,藏藍色的裝潢令人感覺到品味與經典的匯合。聚餐前我上網仔細看過wine list,選擇很多,有很多小眾葡萄酒品牌和產地,相信餐廳老闆/主廚是愛酒的人,但價位不低,帶酒的開瓶費也昂貴。Wine pairing的酒沒有顯示在menu上,於是我根據預算挑了兩款酒去搭配食物。到達餐廳後,sommelier熱情介紹後,我和我的朋友決定品嘗pairing options, 原因是因為一款的fortified wine有可愛的鴨子酒標(女人有時候就是這麼隨興)和那是我還沒有嘗試過的酒款。
這篇專欄我主要分享當天品嘗的酒,餐廳一流的服務與食物的精緻就留待以後再分享。

一開始我們喝的是Charles Heidsieck Brut Reserve NV,香檳做aperitif基本是定律。香檳杯子很好,形狀可以仔細看到泡沫慢慢地升起來,酒液的顏色上比一般入門版的NV的淡黃色深一點點,相信是陳年酒使用的比例比較高。 品酒有三大步驟:第一是色 (觀察外觀 ),然後就是香(欣賞香氣) 和味(品嚐味道 )。看完顏色後,就是鼻子和味蕾的品嘗。氣味是比較濃鬱的蜜糖、牛油麵包、果仁的味道,酒味醇厚、優雅, 泡沫棉細,是非常有活力、美好的享受。

第二款喝的是 Tenuta delle Terre Nere, Etna Bianco 2020,是義大利Sicily的Etna的白酒。葡萄品種是local grapes,酒液是淡黃色,聞起來很清新,有淡淡優雅的白花和礦物香氣,味道除了比較平衡的酸度外(檸檬、橘子),還有杏仁和礦物和微微的熟青蘋果和蜜糖的甜味。Etna是一個備受矚目的新興葡萄酒產區,也是一個十分特別的產區,它是歐洲最高的活火山。火山噴發給Etna帶來獨特的黑色火山岩土壤,能為葡萄酒帶來標誌性的礦物質感,讓Etna的葡萄酒脫穎而出。同時,正是由於獨特的火山土壤,根瘤蚜 (Phylloxera) 沒能在這裡肆虐,所以Etna種植的是未經嫁接的葡萄藤,大部分都是非常老的葡萄藤。

第三款喝的是Bodega Menade “Adorado”,是西班牙的fortified wine。它的鴨子酒標很吸眼球,酒瓶胖胖的也很可愛,跟瓶裡的酒液的風格很不一樣。Fortified wine (加強酒) 是在釀造葡萄酒的過程中,加入高度烈酒終止發酵,所以酒精含量比普通葡萄酒要高,ABV一般在15%-22%左右。這款酒的釀酒方式跟Sherry很像,都是用solera system,但產區和葡萄品種不同。我朋友第一次喝加強酒,她不習慣那種深沉的陳年酵母氣息、氧化陳年的柑橘類水果和堅果味道,她覺得太“嗆”。我個人很喜歡這種漂亮琥珀色的酒液,帶有陳年酵母、口感圓潤深邃的nutty味道,留在口腔裡還可以慢慢回味。

P.S. 忍不住要分享第一次吃鹿肉,Embla的盘子很美
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Roe deer tartare
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庆祝纪念
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2023-03-19 2976 浏览
【 First and foremost, my modest knowledge on the Nordic fine-dining scene 】Serving. Don’t know since when Nordic cuisine came to the forefront of gastronomy.  To the best of my knowledge, it’s perhaps after Noma. But more recently it might be Chef Rasmus Kofoed and his Geranium in Copenhagen that caught your attention.  Otherwise perfect meals, one small thing I don’t really like about many of those Nordic restaurants is they serve a lot of smaller bites you need to pick up by hand throughout th
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【 First and foremost, my modest knowledge on the Nordic fine-dining scene 】

Serving. Don’t know since when Nordic cuisine came to the forefront of gastronomy.  To the best of my knowledge, it’s perhaps after Noma. But more recently it might be Chef Rasmus Kofoed and his Geranium in Copenhagen that caught your attention.  Otherwise perfect meals, one small thing I don’t really like about many of those Nordic restaurants is they serve a lot of smaller bites you need to pick up by hand throughout the course.  I prefer fork and knife when dining at as refined a place as Geranium.  But today most were fork and knife moments.  

Ingredients.  Nordic countries are well known for severe winters and chefs may at times be desperate for suitable local ingredients.  So the chances are, we can taste something we less frequently come across, some rarities hidden in the forest that long ago were survival food.  

Exoticism.  Eating exotic things seems to be a worldwide phenomenon. Offal has already been commonplace.  Now we talk about brains or insects or even something as outrageous as soup made from mud.  Extending from conventionally using broader types of ingredients, serving unusual food becomes less unusual in Nordic culture.  Personally I have no problem eating exotic things but there should be a reason for those ingredients to be used, and also a limit to any idiosyncrasy chefs would like to demonstrate.  For example, it is perfectly acceptable that some ants that tasted like citrus are used in South American cooking, as they are functional as seasoning in lieu of the fruit.  But putting a bowl of live crawling woodlice in front of you then pouring hot tom yum to kill them is another thing (Alchemist in Copenhagen).  I sincerely hope someone can enlighten me what’s the point of killing woodlice in hot soup other than a blatant drama 🤔. Gladly Embla presented their food in a way I can say elegant.  

 【 My experience at Embla 】

Embla is a cosy space with large windows expanded on to the floor. Although located at the back of a row, on a sunny day like today, a right amount of sunlight can come through, land on the dark panels, wood chairs and empyrean blue seats and light up the whole place.  You’ll feel delighted and relaxed dining here.  

If you’re a first-timer, I suggest you choose counter seats where you can see the actions and talk to the chefs.  You should be ‘warned’ that you will taste something delicious but different from what you experience at French and Italian eateries.  This Nordic restaurant presents you with a taste profile quite distinct and the nuance, of course, comes from the tradition of the north that is simple and severe.  You may take a bit of time to appreciate the dainties Embla has to offer if you’re used to Caprice or Gaddi’s. 
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【 Sav Sparkling Birch Sap Wine 】

To enjoy full Nordic experience, my friend decided the meal be fully Nordic, including wines, despite my hesitation — Embla has an extensive and impressive wine inventory for a small restaurant.  You don’t have to restrict yourself to certain wines.  
Sav Sparkling Birch Sap Wine
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Sav Sparking Birch Sap Wine
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Sav is a small production - as you can read from the label.  Birch sap wine told another story of winemaking. The much less sugar content of the sap created a wine that’s woody, dry and faintly leathery, almost devoid of fruit.  Of course, there was no fruit yet it let you taste as if  sucrose-like among the minerality of the wine. It meant a rather one of a kind experience especially it was effervescent.  And that’s quite suitable for some heavier, more oily, and slightly sweet dishes. 


【 Cured yellow tail, spring radish, vendace roe from Kalix, rosenkvitten & lemon verbena 】

The chef brought us straight to appetiser.  As far as I could remember the original Frantzén in Stockholm, the serving - tableware, counter setting and the way food was presented - spoke of some influence from Japan while the food was essentially Nordic. Here in Hong Kong Embla stood on their own and talked the unquestionably European language. 
Cured yellow tail | spring radish | vendace roe from Kalix | rosenkvitten & lemon verbena
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The first course had the radiating sweetness from the cured yellowtail accompanied by a blooming spring from the thinly sliced radish.  Added to the fish was the savoury and umami vendace roe.  The whole thing was then immersed in a clear broth infused with lemon verbena, the aroma of which came to me crystal clear and that brought the refreshing appetiser to a new height.  
 

【 Roe deer tartare, ättika emulsion, semi dried carrots, deep fried lichens, browned butter & parsley  】

In spite that it was in a Swedish white vinaigrette (ättika) emulsion, the roe deer tartare did not have excessive level of tart and acidity. Instead it tasted light and the seasoning was surprisingly mild and appropriate with beurre noisette and parsley adding an extra layer of flavours. The semi cooked carrots placed in circle stole the show with the special half-soft half-chewy texture and subtle sweetness, on top of which lay the deep-fried lichens scattered.  Finally a few pedals of marigold painted a picture of fall on a sunny spring day.    
Roe deer tartare | ättika emulsion | semi dried carrots | deep fried lichens | browned butter & parsley
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As an aside, lichens are highly nutritious.  This plant is winter survival food in the forest as it does not wither beneath the snow.  In the wintry wild you can shovel away the snow and find some lichens for food.  Now they can be served as some delicious crisps complementary to the cured fish dish.  


【 Sour milk bread “Rye, spelt, barley, oats” & home made butter  】  

The multi-grain bread showed quite a character of its own.  Tasty it was, I found it a bit powdery and over-baked.  The sour milk butter gave its comforting tenderness on your palate and generously expressed noticeable saltiness.   
Sour milk bread “Rye / spelt / barley / oats”
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Sour Milk Butter
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【 Pickled Jerusalem artichoke, mushroom bouillon, sunflower seeds, marigold & Swedish barley miso 】
Pickled Jerusalem artichoke | mushroom bouillon | sunflower seeds | marigold & Swedish barley miso
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The small Jerusalem artichoke sat obediently on the puree made from some smaller offshoots of the tuber and the chef assured us that no food was wasted — another Nordic tradition I guessed. The small artichoke gave off strong flavourful sweetness that I thought came from the carefully applied miso, while staying in a deeply savoury mushroom bouillon complemented by the crunchiness of the sunflower seeds.   The falling marigold, on the other hand, turned the dish-scape into a golden pond reminiscent of late autumn.  


【 Orange Wine — Vexebo Vin ‘Solaris’ 2021 】
Vexebo 'Solaris' 2021
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For the mains, we chose a Solaris wine.  You can always Google what varietal Solaris is and so I will stick to describing the taste of the wine here. Refreshingly fruity and flagrant on the nose, the wine effused dryness that you would expect of a fine young white on the palate with clear and crispy tang of the skin. 
Vexebo 'Solaris' 2021
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Not complex but impressive with the bitterness from the skin and fresh fruit, Vexebo was a felicitous wine and went well with the mains forthcoming. 
 

【 First Main — Skrei from Lofoten, baby leeks, razor clams, Sandefjord sauce & pike roe 】
First Main — Skrei from Lofoten | baby leeks | razor clams | Sandefjord sauce & pike roe
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Well seasoned, a rather salty skrei almost reached the point like cured fish.  The snow white skrei was incredibly firm and tender.  In the Sandefjordsmor (butter cream sauce) bathed the leeks and razor clams with the company of generous quantity of pike roe, all of them being strongly flavoursome.   Slightly too salty for my taste, this first main stratified diverse flavours in harmony though.


【 Second Main — Roasted yellow chicken, smoked velouté, Nordic cabbage pudding & rapeseed oil 】
Second Main — Roasted yellow chicken | smoked velouté | Nordic cabbage pudding & rapeseed oil
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The white meat was cooked to perfection and seasoned to the proper extent that I could still taste the nuanced sweetness of the chicken.  Subtle smokiness from the velouté — more a gravy — escalated the level of this main.  The Nordic cabbage pudding came with a deep green flavour, adding some substance to the lean chicken meat. Inside the cabbage could some meatiness be noted because of some liver (?) added.  


【 Sea buckthorn sorbet, orange cake, meringue, preserved orange & tuile 】
Sea buckthorn sorbet | orange cake | meringue | preserved orange & tuile
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Sea buckthorn sorbet tasted straightforwardly yet faintly orangey — not the real orange but as orangey as in orange ice-cream, albeit in lack of glittering glamour in most other fine ice-creams. The sorbet tried not to complicate and did not intend to spoil you neither but it tasted plainly delicious.  Deep beneath the sea buckthorn sorbet had such a unpretentious, subtle and calm orangey taste that no wonder it went well with anything orange - orange cake and preserved orange, and then a crispy baked wafer known as tuile huddled up to the sorbet 😌.  This was not a flashy, gaudy sweet that right away gave you sensual happiness.  But the taste hinted the care and perseverance of peoples from the far north.  The more you tasted it, the more you got out of it, and that deserved your slow enjoyment with care.    


【 Inspiration of “Fika” —— “Christmas Tree” Financier and Coffee 】

Fika represented more than just coffee time with sweets at Embla.  Here we had financier embraced with spruce - the Christmas tree.  The spruce tips gave the delectable financier a subtle flagrance, not to mention those spiky tips were full of vitamin C.  The texture of these almond teacakes was spot on, striking a right balance between too powdery (too dry) and too soggy (too moist).  The taste was undoubtedly French with a Nordic twist. 
'Christmas Tree' Financier
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Coffee was French-pressed and served free flow.  Taste and body of the coffee were on the light side but it was the right coffee after a hearty meal to go with the Christmas tree financier.  
French-pressed Coffee
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【 A Lazy Walk on A Sunny Day 】Today’s leisure lunch lasted for 2 and a half hours. I didn’t realise it was that long till I watched my watch as I was totally absorbed in it.  There’re so many things to taste and see, and so much to talk about with the chefs and staff.  Everything made you comfortable and justifiably insouciant.  It was like a jazzy lazy walk on a warm sunny day deep in my heart.  Can’t say enough of this one fine moment in life.  
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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用餐日期
2023-03-11
用餐途径
堂食
人均消费
$1700 (午餐)
推介美食
Cured yellow tail | spring radish | vendace roe from Kalix | rosenkvitten & lemon verbena
Roe deer tartare | ättika emulsion | semi dried carrots | deep fried lichens | browned butter & parsley
Sour Milk Butter
Pickled Jerusalem artichoke | mushroom bouillon | sunflower seeds | marigold & Swedish barley miso
First Main — Skrei from Lofoten | baby leeks | razor clams | Sandefjord sauce & pike roe
Second Main — Roasted yellow chicken | smoked velouté | Nordic cabbage pudding & rapeseed oil
Sea buckthorn sorbet | orange cake | meringue | preserved orange & tuile
'Christmas Tree' Financier
French-pressed Coffee
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2022-10-02 2979 浏览
Highly recommended by a friend! We tried the full embla experience. The difference between the full and the short experience is that you don’t need to choose either the turbot or A5 Wagyu for the main. You can have both! The first time I tried contemporary Nordic fine dining. The environment is comfortable. I am not a seafood lover and actually I am a bit scared of seafood because of their smell, texture and looks😂 but their fish and lobster dishes didn’t scare me away and really impressed me. T
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Highly recommended by a friend! We tried the full embla experience. The difference between the full and the short experience is that you don’t need to choose either the turbot or A5 Wagyu for the main. You can have both!

The first time I tried contemporary Nordic fine dining. The environment is comfortable. I am not a seafood lover and actually I am a bit scared of seafood because of their smell, texture and looks😂 but their fish and lobster dishes didn’t scare me away and really impressed me. The presentation is good and every dish is like a work of art. We have the lingonberry sorbet for the dessert. I love it! It tastes sour and perfect with the brown cheese.

We can’t wait for their winter menu!!
Smoked eel, pickled herring "Cubbröra", eggs, dill, chives & crisp bread
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Lobster-shiitake roll, apple, Swedish gin espuma & ginger ale granita
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Roe deer tartare, ättika emulsion, semi dried carrots, deep fried lichens, browned butter & parsley
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Sour milk bread "Rye, spelt, barley, oats" & home made butter
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Celeriac fondant, preserved truffles, smoked tea scented with pea soy & fermented onion bouillon
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Wild  turbot,  butter  poached  clams,sea  buckhorn  veloute,  chanterelle  purée,  leek  and  hazelnuts
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Wagyu  A5  striploin  ,  pickled  burdock,  trout  roe,  charred  eggplant  perfumed  with  oyster  and  sesame  vinaigrette 
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Lingonberry  sorbet,   poached  grey  pear,  Norwegian  brown  cheese  and  oat  cookie
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  Inspiration  of  “Fika”
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(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴
评分
味道
环境
服务
卫生
抵食
用餐途径
堂食
推介美食
Celeriac fondant, preserved truffles, smoked tea scented with pea soy & fermented onion bouillon
Wild  turbot,  butter  poached  clams,sea  buckhorn  veloute,  chanterelle  purée,  leek  and  hazelnuts
Wagyu  A5  striploin  ,  pickled  burdock,  trout  roe,  charred  eggplant  perfumed  with  oyster  and  sesame  vinaigrette 
Lingonberry  sorbet,   poached  grey  pear,  Norwegian  brown  cheese  and  oat  cookie