Embla

營業中

休息中

There are not a lot of restaurants offering Nordic cuisine in HK, and many years ago I went to one which was memorable. Unfortunately it was closed now, but their Chef Jim Lofdahl has since opened Embla at the same spot, and today we came to Upper Station Street to see whether the restaurant can still maintained the magic that took me away in the prior visit.The general layout and décor looks familiar. Apart from the dining tables, there is a preparation space with counter seats where the diners can look at the activities closely and enjoy conversations with the chefs. In no time the whole restaurant is fully occupied, testimony to their popularity.The Dinner Menu ($1,288) has four courses, with each course having two options so it allows diners plenty of choices. I also go for their wine pairing ($1,088), as well as the traditional Swedish dish Gubbrora ($850), or ‘Gentleman’s Delight’ as a canape. To pair, we have a shot of the award-winning Gustav Dill Vodka from Finland.Served on a glass bowl, Gubbrora is a mixture of smoked eel, pickled herring, eggs, dill, and chives, with complex and great taste. On top are a layer of prized Ossetra Caviar from the Royal Caviar Club, with interesting nutty flavours plus savoury. The dill puree further adds a layer of fragrance. Scooping a small spoon onto the crisp rye bread, it is so delicious I cannot help but want to lick the whole bowl clean. A must order.Pairing for the starters is Champagne Charles Heidsieck Brut Reserve. This champagne has fine and persistent bubbles, with nice aromas of freshly baked brioche, citrus and green apple, along with some almonds and nuts. A good versatile NV champagne.The first Amuse Bouche is a Broccoli Tart, with some shrimps and a touch of the prized Ossetra Caviar on top. The crunchy tart has a nice contrast with the soft texture of the shrimps, while its sweetness are complemented with the savoury from the caviar. A very nice starter.The second Amuse Bouche is Danish Pancake, being in a classic ball shape, warm and buttery, with some rainbow trout shreds inside. On top is a slice of smoked rainbow trout fillet, further with some rainbow trout tartar on top. Of its size, eating the whole piece in one bite poses a big challenge for even the guys, but it is so tasty I want to order another one straight away.Pairing for the first course is Stellenrust Barrel Fermented Chenin Blanc 2023, from South Africa. This bottle uses grapes from a single vineyard planted in 1964, exhibiting rich and creamy body, with notes of lemon rind, flint, peaches and some development of honey.While my wife has smoked shrimp, for the first course I go for Cured Yellowtail (supplement $200). The fish fillet is thinly sliced, and together with mandolin-sliced spring radish, are made to a flower shape, and decorated with some trout roes. Finishing with the essence of the elderflower which provides nice acidity and freshness, it is elegant on presentation, with wonderful taste. Amazingly good.Next comes the Sour Milk Bread. This Swedish bread is irresistibly delicious, with a crumbly crust, a soft and sweet inside, and together with a bit of butter applied, the rich flavours are simply fantastic, and I told the staff that they should consider selling these like a bakery.Pairing for the second course is Domaine Joseph Pascal Puligny-Montrachet 2023. With the white Bourgogne beautifully highlighting the terroir of the village, it has a crisp acidity, with lime blossoms and yuzu leading to apple and some subtle oak.For the second course my wife has chosen turbot while I picked Norwegian Langoustine. The langoustine is rich with umami and sweet in taste, with the poppy slow-cooked teardrop peas to provide a great contrast in texture, sitting on a sugar kelp bouillon with pea oils. The peas are also mixed with peaso, a miso-like fermented paste made from peas, adding its unique flavours. Very nice.Pairing for the third course is R. Lopez De Heredia Vina Tondonia Vina Bosconia Reserva 2021. With a deep ruby colour, this Rioja wine has a nice nose, full-bodied with lots of mature fruit. Perfect match with lamb.For the third course my wife has picked the wagyu striploin while I go for Dry Aged Lamb. The lamb has been dry aged for 10 days to intensify the flavours, then wrapped with wild garlic leaves to roast to medium rare, very tender and succulent, and paired with a lamb jus with rosemary sauce. On the side is stuffed morel mushroom and green asparagus. This I think is the better option compared with the wagyu.Included in the menu is coffee or tea, with the inspiration from the Swedish ritual of ‘Fika’. Served in a French press, the 100% Kenya coffee is roasted in Sweden, fragrant and nice, and paired with Madeleine. Its size is much larger than the typical ones from French restaurant, but very nicely made, soft and fluffy, with dusted sugar on the surface.The dessert is Rapeseed Oil Sorbet with some rose water poached rhubarb at the bottom, having a nice sweet and sour balance of the rhubarb to add to the delicate taste of the sorbet. Decorated with a few meringues in the shape of twigs, and further supplemented with a vanilla and rose mousse, it is a great finale to a wonderful meal which we enjoy every individual course to the full extent.Service is very good, with the staff friendly and eager to chat with us, introducing the dishes and making fun, creating a lively and happy dining experience. The bill on the night is $5,680 and a bit on the high side, but considering the quality of the food, it is still a place I would recommend, especially if you would like to try Nordic cuisine. 繼續閱讀

There was a tasting menu but since I wanted try their wagyu so I decided try this dinner menu. Some of the dishes were tried by my other friends which I included the photos in the review but I didn't include its review.Nordic snacks although the prawn tart with caviar was definitely the star, I definitely appreciated how they elevated their salmon snack to something so beautiful.There was lots of lobster in this roll and the green apple and gin further elevated its flavor.Next came the bread and all I can say is I wanted more though I felt it should be served after the fish courseTurbot was lovely but the bread's flavor kind of still lingered and overshadowed the turbot. As the wagyu and lamb is stronger, I feel the bread maybe better served after the fish course.The wagyu was tender but the sauce was definitely its focus. The wagyu was not too fatty and the chocolate/cinnamon sauce surprisingly matched the wagyu.The desserts was quite innovative with rapeseed oil sorbet together with its rosy scent reminded me of spring.Looking forward to try their other menu. 繼續閱讀

今日試咗restaurant week晚餐菜單，絕對係我歷年嚟喺餐廳週食過最難忘嘅一餐！🍽️ 蘋果烏龍奶茶呢杯飲品超正！蘋果嘅清新加上奶香烏龍茶嘅甘醇，酸甜平衡得啱啱好，一啖就清爽醒神！ **北歐小食驚喜到喊！蟹肉搭半熟蛋同秘製醬汁，完全係未試過嘅新口味，鮮味爆燈，好想encore多幾份啊！ **白脫牛奶包、自製牛油人生麵包天花板！外皮酥脆，內裡柔軟濕潤，質感似muffin, 加埋seeds同自家製牛油，香軟到停唔到口～ **北歐醃三文魚、鱘魚籽，青蘋果及牛油果清爽之選！三文魚新鮮軟嫩，青蘋果同牛油果增添脆感，整體輕盈又開胃。 **洋蔥、瑞典南部甘草試過唔少香港米芝蓮餐廳，飲過咁多洋蔥湯，呢碗真‧無敵！濃郁得嚟層次分明，綿滑度同香氣深度都滿分，飲完成個胃好溫暖❤️ **帶子原本嘅鱈魚缺貨，換成帶子，反而有驚喜！帶子煎得嫩滑彈牙，鮮味十足，醬汁濃郁得嚟唔搶戲，完美！ **海鹽焦糖雪糕** 平時好少食雪糕，但呢個令我破戒！焦糖甜中帶鹹，雪糕質感絲滑到似絹布，配上高濃度黑朱古力碎，邪惡但幸福到瞇眼～ **咖啡與瑞典FIKA小點** 咖啡溫潤唔酸澀，FIKA小點熱辣辣上枱，外脆內鬆化，微甜一口size，配咖啡簡直絕配！ ✨ 衷心感謝所有員工嘅貼心款待，由介紹菜式到換碟節奏都恰到好處，今晚嘅每一道菜同笑聲都令人回味～ 大推呢間隱藏版北歐料理，必試！ 繼續閱讀

🔸紳⼠之悅 - 瑞典最為傳統的開胃小菜🇸🇪 ✨將煙燻鰻⿂、醃漬鯡⿂、雞蛋、蒔蘿、細香蔥調成醬，配上⾃製⿊麥脆⽚及Ossetra ⿂⼦醬，同時搭配芬蘭🇫🇮 Gustav蒔蘿伏特加。“G U B B R Ö R A”, is a traditional Swedish dish which is often enjoyed as a canapé or light snack.An authentic mixture of smoked eel, pickled herring, eggs, dill, chives and crisp bread. This classic sharing dish is best served with award winning Gustavdill vodka and imperial Ossetra Caviar.🔸北歐⼩食 Nordic snacks🔸鹽漬鰤⿂ · 卡利克斯市⿂⼦醬 · 接⾻⽊花 Cured yellow tail, green radish, vendace roe from Kalix, apple & elderflower🔸⻘蘆筍 · ⽺肚菌 · ⻘杜松⼦醬Green asparagus, morel mushroom, pea purée, toasted sunflower seeds & unripe juniper sauce🔸挪威海螯蝦 · 豌⾖ · 發酵蘆筍汁Norwegian langoustine, teardrop peas, peaso & fermented asparagus juice🔸香煎⼲⾙ · 鵝膏菌蓉 · 蛤蜊和百⾥香醬Turbot, girolle mushroom purée, clams & thyme sauce🔸乾式熟成鴨胸 · 蘿蔔 · 沙棘果Aged duck, spring carrots, orange & sea buckthorn sauce🔸瑞典南部菜籽油雪葩 · 玫瑰⽔煮⼤⿈ · 香草慕斯Rapeseed oil sorbet, poached rhubarb, meringue, violet, vanilla & rose mousse-RESTAURANT EMBLA DINNER MENU💰每位 PER PERSON HKD1288••••••••••••••••••••••••••••••強烈推薦 .ᐟ.ᐟ搭配G U B B R Ö R A 紳⼠之悅(+HKD850)作為開胃菜，可以兩個人share一大碗魚子醬，好震撼❤️‍🔥味道 Flavor 🌕🌕🌕🌕🌑服務 Service 🌕🌕🌕🌕🌗環境 Ambience 🌕🌕🌕🌗🌑 繼續閱讀

見Embla評價不錯，一直想試試看，這次便趁著Restaurant Week來個平日午餐。北歐小食底部有奶味重的custard，面頭淋了些鹹鮮的鰹魚醬油味的芡汁，白色的蟹柳絲和魚子。這種魚子比三文魚子細粒，也沒那麼重油份和鮮味，相對上口感更札實爽脆。整體吃起來以奶味為基調，略帶鹹鮮味，就像是鹹味版的penna cotta。Butter milk bread and homemade butter全餐飯中最好吃的竟然是麵包！自家製酸種麵包中混入了燕麥、rye、spelt ，吃起來帶粗粒穀物的甜香、咬口和牛油香，濕潤鬆軟，沒什麼筋性，質感像香蕉蛋糕多過麵包。麵包在模具中烘烤出來，所以四邊都硬脆。配上的牛油有很重發酵的香氣，濃郁得如淡味芝士，配上帶甜味的麵包好吃極了。這種麵包要熱烘烘、剛出爐外皮脆脆的才好吃，一但冷了就失去了那種香味。北歐醃三文魚· 鱒魚子 · 青蘋果及牛油果醃三文魚鹹味不重，牛油果醬混合了horseradish所以帶芥末的辛辣味，和三文魚同吃有日本菜的風味。青蘋果用醋漬過帶酸，鱒魚子鮮味不重，主要是吃其爽脆的口感。幾樣原素加起來口感是豐富了，但味道沒有相輔相成的效果，有點令人失望。豬腩 · 甘筍 · 南瓜蓉 · 肉汁主菜之一是豬腩兩件，慢煮過，肉質很軟。慢煮時已加了鹹味，只有其中一塊有連脆豬皮（但也是甩開了的，另一塊應該在上碟前已分開了），吃起來就像是港式的燒肉，不過皮就不夠脆。其他配菜正常發揮，不算特別。不過以主菜來說，份量卻和之前的前菜差不多，未免有點少。北大西洋鱈魚· 挪威黃油醬 · 蟶子 · 煙燻梭子魚籽（加$88）這道主菜是常設餐牌中的一道，應該是招牌菜之一。鱈魚煎得很香，配上牛油香重的醬汁，好吃但整體偏鹹。以主菜來說，魚塊只有約2至3隻手指般闊，肉也不厚，實在太少了些。海鹽焦糖雪糕甜品份量倒是慷慨，焦糖味雪糕質地滑溜，鹹甜的配搭很不錯。底有chocolate mousse，朱古力味不算濃，面頭灑了些榛子碎和朱古力曲奇碎，吃起來就像金莎朱古力。整餐飯的感覺是新奇有趣，也許是北歐風格，雖然每道菜的口感豐富，但菜式的味道都較直接，多是忠於呈現食材的原味（不過所用的食材的味道都較淡），也不像日本菜或意大利菜般會用最簡單的調味來突顯食材本身的特色，所以整體調味上沒什麼驚喜，也沒有很深印象、想回頭再吃的菜式（除了麵包）。餐廳很小，侍應相對又多又勤快，用餐節奏輕鬆快捷。值得一讚是一開始餐廳出錯了兩份豬腩主菜，之後才補煮了鱈魚；埋單時，侍應說因為餐廳是出錯所以免了主菜加錢的費用，很有誠意。唯主菜份量略少（比法國菜過之而無不及），男士應該不夠飽。不過以fining dining 來說，Restaurant Week $248的餐牌性價比很高，值得一試；但味道不至於留下深刻印象，未必會再訪了。 繼續閱讀