Embla

营业中

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. 继续阅读

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. 继续阅读

今日试咗restaurant week晚餐菜单，绝对系我历年嚟喺餐厅周食过最难忘嘅一餐！🍽️ 苹果乌龙奶茶呢杯饮品超正！苹果嘅清新加上奶香乌龙茶嘅甘醇，酸甜平衡得啱啱好，一啖就清爽醒神！ **北欧小食惊喜到喊！蟹肉搭半熟蛋同秘制酱汁，完全系未试过嘅新口味，鲜味爆灯，好想encore多几份啊！ **白脱牛奶包、自制牛油人生面包天花板！外皮酥脆，内里柔软湿润，质感似muffin, 加埋seeds同自家制牛油，香软到停唔到口～ **北欧腌三文鱼、鲟鱼籽，青苹果及牛油果清爽之选！三文鱼新鲜软嫩，青苹果同牛油果增添脆感，整体轻盈又开胃。 **洋葱、瑞典南部甘草试过唔少香港米芝莲餐厅，饮过咁多洋葱汤，呢碗真‧无敌！浓郁得嚟层次分明，绵滑度同香气深度都满分，饮完成个胃好温暖❤️ **带子原本嘅鳕鱼缺货，换成带子，反而有惊喜！带子煎得嫩滑弹牙，鲜味十足，酱汁浓郁得嚟唔抢戏，完美！ **海盐焦糖雪糕** 平时好少食雪糕，但呢个令我破戒！焦糖甜中带咸，雪糕质感丝滑到似绢布，配上高浓度黑朱古力碎，邪恶但幸福到瞇眼～ **咖啡与瑞典FIKA小点** 咖啡温润唔酸涩，FIKA小点热辣辣上枱，外脆内松化，微甜一口size，配咖啡简直绝配！ ✨ 衷心感谢所有员工嘅贴心款待，由介绍菜式到换碟节奏都恰到好处，今晚嘅每一道菜同笑声都令人回味～ 大推呢间隐藏版北欧料理，必试！ 继续阅读

周末去了趟上环孖沙街的EMBLA。这家主打北欧菜的Fine Dining，环境是舒服的简约风，没有太花哨的装饰，木质桌椅，灯光柔和，开放式厨房能看到北欧大厨安静忙碌。服务挺周到，介绍菜品清晰，不会过度打扰。说到吃的，必须先提面包🍞。热乎的酸种面包本身外脆内软已经不错，但真正让人记住的是配的黄油。服务员介绍说是他们自己发酵两周做成的。抹开来质地特别柔滑，带着一股温和的咸鲜，和面包真是绝配。🦐烟熏Skagerrak海虾，梭鱼子，香梨泡沫海虾肉质紧实弹牙，搭配梭鱼子咸鲜，底下的香梨泡沫很轻盈，带点清甜，整体清爽。🐟腌渍红鳟鱼，夏萝卜，青瓜，辣根油鳟鱼腌得刚好，口感柔嫩，味道干净。搭配切成薄片的夏萝卜和青瓜，清脆爽口。🦐挪威海熬虾，露珠青豆，豌豆酱，北欧甜海藻高汤这道汤品印象深。熬虾鲜味足，青豆很嫩甜，豌豆酱打底增添了绵密感。🐟慢煮多宝鱼 · 黄油菌蓉 · 蛤蜊和百里香酱多宝鱼用慢煮处理得非常好，鱼肉雪白，嫩滑，入口即化。下面的黄油菌蓉香滑，蛤蜊和百里香熬的酱汁咸鲜浓郁，和鱼肉很搭。🥩A4和牛· 芜菁 · 肉桂 · 咖啡主菜是和牛。A4等级油脂分布均匀，肉质软嫩。搭配了肉桂和咖啡元素，吃起来有淡淡的香料和咖啡焦香，挺新奇。旁边的烤芜菁提供了清甜。🍦甜品：法国草莓雪葩 · 洋甘菊慕斯、粉红胡椒蛋白霜甜品层次丰富。法国草莓雪葩酸酸甜甜，冰凉清爽。洋甘菊慕斯有淡淡的花草香，很柔和。粉红胡椒蛋白霜是点睛之笔，脆脆的，带着一丝非常微妙的辛香，让整个甜品吃起来不腻，很有趣的组合。🍷关于配酒：可以选择Wine Pairing，配四款不同的北欧酒，侍酒师会认真介绍每款酒的产地和特点，感觉搭配起来体验会更完整。 继续阅读

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