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room for improvement
2024-01-26 1580 瀏覽
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.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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    【Nordic Fine Dining】無與倫比的味蕾享受
    2023-03-28 4121 瀏覽
    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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    (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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      $1800 (午餐)
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      A Lazy Walk on A Fine Sunny Day
      2023-03-19 3191 瀏覽
      【 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.  
      (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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      2023-03-11
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      $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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      Nordic fine dining
      2022-10-02 3095 瀏覽
      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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      (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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        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
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        I want my first time experience back
        2022-09-16 2480 瀏覽
        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.
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        4/5
        Was 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.
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        HFB 餓寶寶 @Embla
        2022-09-15 2919 瀏覽
        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
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        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 kitchen

        Price: HK$1200+pp
        Quality: 👩🏻‍🍳👩🏻‍🍳👩🏻‍🍳 👩🏻‍🍳
        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 for diners to talk to him about his vision/origin of the resto

        DISHES: 🧅onion - believe it or not this dish is an onion nage hidden below caviar, tea aspic and celeriac fondant, taste does the presentation justice

        🥩wagyu - this dish seems to stay on the menu throughout the months for a reason, beautifully cooked a5 striploin w/ pickled veg and other condiments depending on season

        🍞sour milk bread - stuffed w/ rye, spelt, barley and oats, kinda taste similar to the bread from aulis but a bit chewier

        🫒sorbet - olive oil sorbet w/ vanilla cheese cream w/ rhubarb and rose essence, v diff and v memorable
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        (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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        Rare nordic restaurant in HK
        2022-07-23 1689 瀏覽
        [🇭🇰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]
        .
        🔻
        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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          I found it so so
          2022-07-20 1318 瀏覽
          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🙃
          (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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            Culinary Pleasant Experience
            2022-07-01 727 瀏覽
            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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            2022-07-01
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            Look like I found a new star
            2022-06-29 578 瀏覽
            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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            新北歐風情畫
            2022-05-29 877 瀏覽
            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
            更多
            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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            (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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            摘星可望❤️🤩
            2022-05-12 1629 瀏覽
            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🍽
            .
            今次Order咗2款White Wine🥂分別係2018 Weingut Keller Riesling & 2019 Francois Villard Version St. Peray
            .
            ・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🙊
            .
            ・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
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            ・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
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            ・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😂
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            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💖
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            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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            (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
            • 推介
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            3 已推介
              張貼
              評分
              味道
              環境
              服務
              衛生
              抵食
              用餐日期
              2022-05-05
              用餐途徑
              堂食
              人均消費
              $1200 (午餐)
              慶祝紀念
              紀念日
              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
              等級4
              595
              0
              Interesting experience
              2022-02-23 1591 瀏覽
              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.
              689 瀏覽
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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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              (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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