地址
上环差馆上街11号地舖
港铁西营盘站 A1 出口, 步行约8分钟
電話號碼
25598508
營業時間
星期一
全日休息
星期二至四
18:00 - 00:00
星期五至六
12:00 - 15:00
18:00 - 00:00
星期日
全日休息
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Visa, Master, 现金, 美国运通, 银联, Apple Pay
座位數目
25
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食評 (35)
首篇食評作者 Harriet Hunter
PeterChoy
Excellent Nordic cuisine
PeterChoy
等级4
2025-07-06
1K 瀏覽
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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.查看更多
以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。
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happyleslie3
Stunning Nordic Dinner
happyleslie3
等级4
2025-06-22
2K 瀏覽
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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.查看更多
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vikkichoiiii
香港上环北欧Finedining|EMBLA
vikkichoiiii
等级4
2025-07-22
1K 瀏覽
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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。查看更多
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chaichaihkg
🇭🇰上环📍无限回访的浪漫精致北欧菜
chaichaihkg
等级3
2025-07-18
909 瀏覽
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上次餐厅周难得抢到位的Embla很多朋友看到推荐吃完后都一致赞好🍽 北欧小食开胃的两款北欧小点心非常有惊喜,以北欧经常吃到的食材和作法作为开场🥧自家制牛奶面包太想念这个面包了!外脆内软,口感有点像脆皮muffin,搭配醇厚的手工黄油,每一口都散发著淡淡的麦香▫烟熏虾·梭鱼子·香梨泡沫烟熏Skagerrak虾搭配梭鱼子和球茎甘蓝梨子泡沫绵密,整道菜充满层次感▫鳟鱼 ·夏萝卜:青瓜 ·辣根油选用瑞典传统Gravlax工艺腌制的鳟鱼,搭配爽脆的夏季清新的青萝卜片,最后淋上带微呛香气的辣根油,让整道菜清爽之余多了一层鲜明的辛香层次,特别开胃▫挪威海螯虾泪珠青豆海螯虾轻煎至表面微焦、内里保持鲜嫩,搭配清爽的泪珠青豆与青豆pesto,再加上北欧风味的甜海藻高汤,虾的鲜甜、海藻的清香、青豆的嫩滑完美融合,层次感十足!🥩主菜双雄▫ 干式熟成羊· 野蒜 · 酿羊肚菌卖相非常好看的一道主菜羊肉粉嫩无膻,很值得一试!▫ A4和牛西冷·炭烧卷心菜· 甘笋· 小牛肉汁A4和牛肥瘦均匀,搭配炭烤心菜和甘笋牛肉的滑嫩与蔬菜的清脆形成完美的对比这次终于完整体验了他们的晚餐厨师和店员们还是一贯地风趣幽默每一道菜都像讲故事一样细心讲解随餐的Wine pairing 超惊喜🍷平时喝的酒大部分都是法国或义大利出产的酒第一次喝北欧四国出产的红白酒🥂整体感觉偏清爽和他们的食物非常搭酒鬼们一定不要错过!查看更多
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4cornersfeast
🇭🇰精致北欧菜fine dining🍴
4cornersfeast
等级2
2025-06-16
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🔸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 🌕🌕🌕🌗🌑查看更多
以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。
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