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

🔸绅⼠之悦 - 瑞典最为传统的开胃小菜🇸🇪 ✨将烟熏鳗⿂、腌渍鲱⿂、鸡蛋、莳萝、细香葱调成酱，配上⾃制⿊麦脆⽚及Ossetra ⿂⼦酱，同时搭配芬兰🇫🇮 Gustav莳萝伏特加。“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.🔸北欧⼩食 Nordic snacks🔸盐渍𫚕⿂ · 卡利克斯市⿂⼦酱 · 接⾻⽊花 Cured yellow tail, green radish, vendace roe from Kalix, apple & elderflower🔸⻘芦笋 · ⽺肚菌 · ⻘杜松⼦酱Green asparagus, morel mushroom, pea purée, toasted sunflower seeds & unripe juniper sauce🔸挪威海螯虾 · 豌⾖ · 发酵芦笋汁Norwegian langoustine, teardrop peas, peaso & fermented asparagus juice🔸香煎⼲⾙ · 鹅膏菌蓉 · 蛤蜊和百⾥香酱Turbot, girolle mushroom purée, clams & thyme sauce🔸干式熟成鸭胸 · 萝卜 · 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••••••••••••••••••••••••••••••强烈推荐 .ᐟ.ᐟ搭配G U B B R Ö R A 绅⼠之悦(+HKD850)作为开胃菜，可以两个人share一大碗鱼子酱，好震撼❤️‍🔥味道 Flavor 🌕🌕🌕🌕🌑服务 Service 🌕🌕🌕🌕🌗环境 Ambience 🌕🌕🌕🌗🌑 继续阅读

见Embla评价不错，一直想试试看，这次便趁著Restaurant Week来个平日午餐。北欧小食底部有奶味重的custard，面头淋了些咸鲜的鲣鱼酱油味的芡汁，白色的蟹柳丝和鱼子。这种鱼子比三文鱼子细粒，也没那么重油份和鲜味，相对上口感更札实爽脆。整体吃起来以奶味为基调，略带咸鲜味，就像是咸味版的penna cotta。Butter milk bread and homemade butter全餐饭中最好吃的竟然是面包！自家制酸种面包中混入了燕麦、rye、spelt ，吃起来带粗粒谷物的甜香、咬口和牛油香，湿润松软，没什么筋性，质感像香蕉蛋糕多过面包。面包在模具中烘烤出来，所以四边都硬脆。配上的牛油有很重发酵的香气，浓郁得如淡味芝士，配上带甜味的面包好吃极了。这种面包要热烘烘、刚出炉外皮脆脆的才好吃，一但冷了就失去了那种香味。北欧腌三文鱼· 鳟鱼子 · 青苹果及牛油果腌三文鱼咸味不重，牛油果酱混合了horseradish所以带芥末的辛辣味，和三文鱼同吃有日本菜的风味。青苹果用醋渍过带酸，鳟鱼子鲜味不重，主要是吃其爽脆的口感。几样原素加起来口感是丰富了，但味道没有相辅相成的效果，有点令人失望。猪腩 · 甘笋 · 南瓜蓉 · 肉汁主菜之一是猪腩两件，慢煮过，肉质很软。慢煮时已加了咸味，只有其中一块有连脆猪皮（但也是甩开了的，另一块应该在上碟前已分开了），吃起来就像是港式的烧肉，不过皮就不够脆。其他配菜正常发挥，不算特别。不过以主菜来说，份量却和之前的前菜差不多，未免有点少。北大西洋鳕鱼· 挪威黄油酱 · 蛏子 · 烟熏梭子鱼籽（加$88）这道主菜是常设餐牌中的一道，应该是招牌菜之一。鳕鱼煎得很香，配上牛油香重的酱汁，好吃但整体偏咸。以主菜来说，鱼块只有约2至3只手指般阔，肉也不厚，实在太少了些。海盐焦糖雪糕甜品份量倒是慷慨，焦糖味雪糕质地滑溜，咸甜的配搭很不错。底有chocolate mousse，朱古力味不算浓，面头洒了些榛子碎和朱古力曲奇碎，吃起来就像金莎朱古力。整餐饭的感觉是新奇有趣，也许是北欧风格，虽然每道菜的口感丰富，但菜式的味道都较直接，多是忠于呈现食材的原味（不过所用的食材的味道都较淡），也不像日本菜或意大利菜般会用最简单的调味来突显食材本身的特色，所以整体调味上没什么惊喜，也没有很深印象、想回头再吃的菜式（除了面包）。餐厅很小，侍应相对又多又勤快，用餐节奏轻松快捷。值得一赞是一开始餐厅出错了两份猪腩主菜，之后才补煮了鳕鱼；埋单时，侍应说因为餐厅是出错所以免了主菜加钱的费用，很有诚意。唯主菜份量略少（比法国菜过之而无不及），男士应该不够饱。不过以fining dining 来说，Restaurant Week $248的餐牌性价比很高，值得一试；但味道不至于留下深刻印象，未必会再访了。 继续阅读