影片
更多
2016-12-10
2337 瀏覽
Frantzen's Kitchen, locates in Sheng Wan, recently opened by michelin 2 stars chef Bjorn Frantzen and Jim Lordahl from Sweden. We have been looking forward to try out for a month for its unique Northern Europe style dishes.Restaurant is rather small, around 35 seats along with open bar style. Very modern and simple straight forward setting. Menu is written on the table with sketches of food and ingredients being highlighted. There is a hidden tray of silverware within the table and the choic
Restaurant is rather small, around 35 seats along with open bar style. Very modern and simple straight forward setting. Menu is written on the table with sketches of food and ingredients being highlighted. There is a hidden tray of silverware within the table and the choice of silverware is really high quality.
We ordered 2 types of snacks, 3 main dishes, and 2 desserts for sharing as waiter has explained to us the portion is rather small.
Apple Lingonberry Macaron: very intense foie gras with a touch of apple cyric flavour. It is a one bite snack that leave you a very refresh feeling.
Swedish Sushi: it is also made out of foie gras flavour white moss that is less intense but the crunchy texture is completely different. There is a slight bitterness feeling towards the end that give you a completely different taste experience.
Roasted Hokkaido Scallop: scallop with ginger oil served in dashi soup. A slight touch of sourness matches very well with the scallops. Very good but too bad that the portion is very small.
Grilled Chicken: according chef Lordahl that it is being cooked in 3 different temperatures for 3 hours that make it juicy and tendered and it matches perfectly with the articoke sauce and muchroom powder. The hazelnut provides a different texture that brings the dish to a more unique and complicated level. It is a must to try out.
Swedish Dairy Cow: what a way to wrap up the main as beef is being dried aged for 100 days and loaded with strong meat flavour. In addition, your taste bud will be attacked by the intense truffle sauce once the slice of beef is dipped into. Chef is even recommended to drink the truffle sauce afterwards. Boy, the flavour really lasts for quite a while.
For dessert, we ordered the Stricky Beetroot which is made out of vinegar and berries. The taste is rather suttled with very good balance of sweetness and sourness. Personally, I think it is better than the Smoked Ice Cream that we also ordered as it could be a bit too much sweet.
All dishes are nicely presented on the plate, while service is also exceptional as each waiter explains in detail for each dish. Chef Jim Lofdahl also came to our table for a greeting. However, an important remind that the food portion is really small and if you have a huge appetitie, this restaurant may not suit you. I would recommend each person to order 2 types of snacks, 2 main dishes, and one desert. Price is not cheap but top quality ingredient along with unique flavour and excellent service makes it an exceptional dinning experience.
This is definitely a STAR making restaurant and highly recommended.
Sticky Beetroot
72 瀏覽
0 讚好
0 留言
Smoked Ice Cream
85 瀏覽
1 讚好
0 留言
Swedish Diary Cow
81 瀏覽
1 讚好
0 留言
Grilled Chicken
75 瀏覽
1 讚好
0 留言
Roasted Hokkaido Scallop
83 瀏覽
0 讚好
0 留言
Swedish Sushi
69 瀏覽
1 讚好
0 留言
Apple Macaron
65 瀏覽
1 讚好
0 留言
張貼
