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Rare nordic restaurant in HK
2022-07-23 1610 浏览
[🇭🇰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
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[🇭🇰香港- 上環]
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🔻
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
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#tummysreadyatsheungwan #tummysreadyforwestern #tummysreadyfornordic

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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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    I found it so so
    2022-07-20 1218 浏览
    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 -
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    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
    - Rapeseed oil sorbet, vanilla cheese cream, rhubarb, rose essence and roasted tape seed powder

    $1288+10% pp

    I wasn’t particularly impressed or overwhelmed throughout all courses🙃
    (以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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      Culinary Pleasant Experience
      2022-07-01 684 浏览
      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
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      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 excellent food, and with batteries recharged from a peaceful and but stimulating experience.
      My favourite was the Waygu which just melted in my mouth. The flavours of each dish were refined and distinctive without being overpowering and expertly complimented one another. Clearly a lot of thought and planning went into the design of the menu and wine selections. The ambience was relaxed and welcoming while retaining the attention to detail that you would expect from such a quality establishment. This is fine dining at it's best and just what you would expect from such an accomplished chef as Jim Loefdahl and his handpicked team of professionals. I'd challenge anyone to find fault with Embla or identify a better exemplar of Nordic cuisine in HK and the region.
      Very welcoming staff with a relaxed and apporachable service style. We will definitely visit again.
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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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      Look like I found a new star
      2022-06-29 552 浏览
      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.
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      5/5
      Honestly, 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.
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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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      新北歐風情畫
      2022-05-29 802 浏览
      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
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      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. 第二道頭盤是芹菜莖, 浸了發酵洋蔥湯和配上茶製啫喱, 芹菜沒草腥味, 口感似車仔麵吸盡上湯的蘿蔔, 再加上甘味而Q彈的啫喱, 玩味十足, 味道清爽, 加上魚子醬也沒破壞其風味, 平衡度相當不錯.

      主菜圖五的帶子配以檸檬百里香製成的白醬, 鮮度配以果酸和奶油咸香, 這樣是海鮮味道配搭, 白磨菇蓉吃起來出奇地清爽和順滑, 整道菜式白濛濛一片, 相當好看. 另一道主菜, 也是我最期待的, 是圖一的煎慢煮羊頸, 以羊頸入餞而非羊架, 本身已經有趣, 更期待它經過慢煮再煎香, 味道層次有何變化, 但可惜的是味道甚鹹, 吃到些羶香, 但味道真的有點死鹹, 特別是之前菜式清爽, 味覺更為敏銳的時候, 反響更大.

      點品的Sorbet配以雲呢拿芝士忌廉碎, 看起來像雪山, 甚為Eye Catching, 但我更喜歡最後的Fika, 也就是餐茶/咖啡前的小點, 小蛋糕牛油味很香, 外脆內實, 中間有小洞, 加了朱古力醬和忌廉醬混合起來的甘甜, 就算之前吃得很飽, 也很容易就清盤呢!

      After the closure of Frantzén’s Kitchen HK, Jim Löfdahl opened Embla at the original site. Still focusing on Nordic fine dining, she is different from previous restaurant through providing more comprehensive dining experience. You can still enjoy the memory of Frantzén’s Kitchen by the purée and sauce of this dishes such as fermented Orion soup and lemon thyme veloute. Everything is nice but the lamb neck is a bit disappointed as it is quite salty. Hope Chef Jim can keep Embla great as I miss Sweden so much.
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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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      摘星可望❤️🤩
      2022-05-12 1549 浏览
      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·
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      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🧡
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      .
      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·好值得一試💝
      每上一道菜店員都會介紹下每道菜嘅食材同簡介·所以就算睇唔明menu都無所謂😆
      而且值得一提嘅係餐具控的我十分欣賞Embla每一款餐碟🍽
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      今次Order咗2款White Wine🥂分別係2018 Weingut Keller Riesling & 2019 Francois Villard Version St. Peray
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      ・Sour milk bread and home churned butter
      Sour milk bread and home churned butter
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      餐前麵包往往都係我好期待嘅一個環節😉
      拎起時感覺到微暖🔥👍🏻
      Sour milk bread and home churned butter
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       輕輕用力就輕易地一分為二·內裏濕潤綿密嘅質感同外脆的口感大為不同·入口層次豐富
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      ・Lobster-shiitake roll, apple, Swedish gin espuma and ginger ale granita🦞
      Lobster-shiitake roll, apple, Swedish gin espuma and ginger ale granita
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      第一道前菜往往都係印象最深刻的🖤Lobster Roll入口除咗海鮮嘅咸鮮味之外·竟然Mix埋蘋果嘅清甜🍎
      而且龍蝦同蘋果切嘅size差唔多·但估唔到配埋一旁嘅碎冰同泡泡一齊入口瞬間驚艷到我·冰涼嘅溫度配上Gin & gingel ale再一度帶出龍蝦的鮮又唔會搶走風頭😋
      但有一點美中不足嘅係我個份有一塊長長的龍蝦鉗嘅內透明嘅骨🙊
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      ・Celeriac fondant, smoked tea aspic, fermented onion mage and sturgeon caviar
      Celeriac fondant, smoked tea aspic, fermented onion mage and sturgeon caviar
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      賣相精緻·Caviar嘅作用除咗睇落高級之外·配上soup會令咸鮮味更明顯·Celeriac fondant烹製時間控制得好好·剛好煮透入口口感適中，配上夾層嘅薯蓉又滑令口感唔會單調·但本身除了蔬菜本身的味道 大部分調味都係來自於Caviar and soup🥣
      偷偷的說·不專業嘅我覺得tea aspic只有觀賞嘅作用 並沒有特別的味道或者陪襯到任何食材🙈相比起第一道Lobster roll就有點兒比下去了
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      ・Driver scallops, butter poached skirt, lemon thyme velouté and white mushroom purée
      Driver scallops, butter poached skirt, lemon thyme velouté and white mushroom purée
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      遠遠就聞到帶子燒香過嘅香味了🤤完美的半生熟入口肉質緊緻中帶軟滑·配上一絲絲嘅crab meat·以為無需任何sauce已經足夠出色了·但係sauce係上枱時即場淋的·心想係唔係有特別呢🤔
      果真唔會失望之外更係又有一新驚喜🤩white mushroom purée菌香味濃烈·2款食材味道互相輝映·真正的齒頰留香
      .
      ・Lamb neck “72H”, charred eggplant, semi dried tomatoes, goat cheese and pumpkin seed vinaigrette
      Lamb neck “72H”, charred eggplant, semi dried tomatoes, goat cheese and pumpkin seed vinaigrette
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      係講食材之前想讚一讚餐廳對餐刀嘅要求同執著·因為刀上的龍紋🧐好似樹一圈圈嘅年輪·令我注意到’’旬’’呢把日本製嘅刀
      而Lamb neck真係第一次食· 賣相焦香·落刀個下肉質十分軟 有一刻以為係pork belly🐷輕微的羊羶味十分易接受·肉質軟滑程度近乎入口即化
      charred eggplant相對太濃 會蓋過羊的味道·所以唔太建議一齊食
      最後食埋dried tomatoes酸酸甜甜 清一清口腔為迎接甜品作一個準備😘

      .
      ・Rapeseed oil sorbet, vanilla cheese cream, rhubarb, rose essence and roasted tape seed powder
      Rapeseed oil sorbet, vanilla cheese cream, rhubarb, rose essence and roasted tape seed powder
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      儘管欣賞全個製作過程嘅我 都再次感嘆呢碟咁靚嘅甜品·就外觀黎講 無論係色彩上/食材配搭上都令人無可挑剔
      甜而不膩·絲滑的cream cheese and sorbet加上crumble每一啖都令你更用神用心去感受口感同味道上嘅配搭
      連平時甜品只食一啖就全碟比哂男朋友嘅我·今次差啲連碟都👅乾淨
      .
      ・Inspiration of “fika”
      Inspiration of “fika”
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      唯一一道本人唔太識欣賞嘅甜品。十分脆身的小蛋糕· 面層帶點糖粉 入口好似飲咗一大啖油加糖🙊um更神奇係竟然有一種食緊吸滿油嘅豬柳蛋漢堡嘅味道😂
      .
      最後埋單時店員竟然問係唔係趕住走？如果唔係就坐多陣啦🤔想不到訂位時手多多禁了當日係celebration❤️餐廳安排咗一個cake比我地🎂
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       不得不說呢個cake作為整餐飯嘅ending係令得想再次光顧嘅原因
      成個cake一啲都唔會過甜·
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       vanilla cream帶一絲絲lemon嘅清香和解膩·單食都令人一啖接一啖·中間嘅raspberry凍夠哂酸 中和了一切💖
      .
      相信不久嘅將來我會黎一嘗dinner🌘大家如果已經試過embla的話不妨都同我分享一下🧡
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      (以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
      • 推介
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      3 已推介
        张贴
        评分
        味道
        环境
        服务
        卫生
        抵食
        用餐日期
        2022-05-05
        用餐途径
        堂食
        人均消费
        $1200 (午餐)
        庆祝纪念
        纪念日
        推介美食
        Sour milk bread and home churned butter
        Sour milk bread and home churned butter
        Lobster-shiitake roll, apple, Swedish gin espuma and ginger ale granita
        Driver scallops, butter poached skirt, lemon thyme velouté and white mushroom purée
        Lamb neck “72H”, charred eggplant, semi dried tomatoes, goat cheese and pumpkin seed vinaigrette
        Rapeseed oil sorbet, vanilla cheese cream, rhubarb, rose essence and roasted tape seed powder
        等级4
        565
        0
        Interesting experience
        2022-02-23 1523 浏览
        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
        更多
        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.
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        Wine list was good. Ordered a glass of burgundy red.
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        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.
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        First appetizer: locally sourced yellow tail
        “gravlax” (ie cured using a mix of salt/ sugar), with beer poached brown crab, smoked avocado, horseradish and crackers. Couldn’t really taste the crab, but the horseradish did add punchiness to the dish. Crackers added texture, a bit too hard.
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        Next: celeriac (aka celery root) fondant with smoked tea aspic (jelly) and sturgeon caviar from China on top; in a fermented onion broth. Caviar had a nutty flavour; broth was slightly salty; should be taken together with the celeriac.
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        Mains:
        Turbot skirt with clams. Thyme sauce and mushroom purée. Cooked perfectly.
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        Lamb neck with charred eggplant purée, semi dried tomatoes, goat cheese and pumpkin seed vinaigrette. Lamb neck is usually a tough cut, fatty and full of gelatine. Here it had been cooked for 72 hours which made it very tender, strong-flavored but not gamey.
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        For dessert: parsnip crème caramel, rum raisins, fermented cherry sorbet and coffee granita on top. Parsnips are cream-colored, carrot-shaped root vegetables, which taste slightly sweet. Interestingly creative to have it made as a crème caramel.
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        Last but not least: to go with the complimentary coffee: a trio of madeleine, truffle and pâte de fruits. Particular noteworthy was the pâte de fruits- jelly candy made with carrot and sea buckthorn berries. Sea buckthorn berries are small yellow/orange berries found near the Scandinavian shores, and taste a bit like apricots.
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        In summary: Embla, meaning “elm”, has a lovely nature meaning; whilst characteristics of new Nordic cuisine include purity, simplicity and freshness. Chef Löfdahl was spot on in creating this effect with his cooking, plating and decor. Interesting experience; recommended.
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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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