影片
更多
2024-12-01
744 浏览
从Frantzen’s Kitchen的香港分店, 变成了Embla, Chef Jim也从帮人打工, 变成经营着自己的餐厅, 感觉就是将之前的Small Bite, 变成了正统的Set Menu, 份量更大更饱肚, 但依然不失精致. 新和旧最大的连结应该是其面包, 用上北欧酸奶作为基调, 吃起来一种很香的乳酪味, 而且内里口感更为松化, 酸中带甜, 和Sourdough比起来更令我喜欢. 说起酸味, 主菜之一的Codfish以椰菜卷起再烤, 然后配上奶白的酱汁, 当中除了有提鱼的咸味, 也有微微的酸味和忌廉, 相当开胃, 鱼肉表面有微微烤香, 内里口感刚刚好, 做法和味道也有心思.当中最惊喜的应该是牛腩, 先慢煮再烤香, 口感软腍无筋, 肉香很多不错, 起来像牛小排. 用上牛骨髓做的酱汁, 将牛腩味道升华, 但不会抢去本身的味道, 还有焦糖和甜度刚刚好的炒洋葱, 味道层次比之前在Frantzen’s Kitchen的更多元化. Frantzen’s Kitchen最出名的应该是铺满松露的French Toast, 这里没有如此的密集做法, 但杏鲍菇配上舞茸, 有着菇菌的氛香之余没有令
当中最惊喜的应该是牛腩, 先慢煮再烤香, 口感软腍无筋, 肉香很多不错, 起来像牛小排. 用上牛骨髓做的酱汁, 将牛腩味道升华, 但不会抢去本身的味道, 还有焦糖和甜度刚刚好的炒洋葱, 味道层次比之前在Frantzen’s Kitchen的更多元化. Frantzen’s Kitchen最出名的应该是铺满松露的French Toast, 这里没有如此的密集做法, 但杏鲍菇配上舞茸, 有着菇菌的氛香之余没有令人讨厌的泥土味, 比起来并不逊色.
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.
张贴
