Embla

營業中

休息中

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。

🇸🇪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

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

「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

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

-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

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.

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

【 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

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

4/5Was a little disappointed this time coming back to try their dinner. My favourite bread is burnt, sparkling water with bitter unfresh lime, langoustine too salty. Of course I mean they taste nice, but over all just not much surprise as the first time I’m here. Don’t see the chef there that night maybe that’s the reason? I will still come back for next time to see will I get back what I experienced/ tasted on the first time.

WEST 西 ⇦ feature: @emblahk contemporary 🇮🇸🇫🇮🇸🇪🇩🇰🇳🇴Nordic fine dining by @jimlofdahl tucked in Sheung Wan on Upper Station street, used to be where Frantzen’s Kitchen was. Quiet space - not many seatings and half -ish opened kitchenPrice: HK$1200+ppQuality: 👩🏻‍🍳👩🏻‍🍳👩🏻‍🍳 👩🏻‍🍳Recommend: 💖💖 💖 💖 Service: 💁🏻‍♀️💁🏻‍♀️ 💁🏻‍♀️ 💁🏻‍♀️ (Ratings out of 5)OVERALL: menu changes every season, choose b/t long or short menu. staff are generally attentive - Jim walks around /serves during service so gives a good chance

[🇭🇰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

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 -

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