30
3
0
等級4
2025-07-06 203 瀏覽
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
更多
3 瀏覽
0 讚好
0 留言
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.
4 瀏覽
0 讚好
0 留言
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.
0 瀏覽
0 讚好
0 留言
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.
9 瀏覽
0 讚好
0 留言
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.
4 瀏覽
0 讚好
0 留言
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.
1 瀏覽
0 讚好
0 留言
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.
1 瀏覽
0 讚好
0 留言
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.
0 瀏覽
0 讚好
0 留言
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.
0 瀏覽
0 讚好
0 留言
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.
0 瀏覽
0 讚好
0 留言
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.
0 瀏覽
0 讚好
0 留言
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.
0 瀏覽
0 讚好
0 留言
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.
0 瀏覽
0 讚好
0 留言
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.
3 瀏覽
0 讚好
0 留言
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.
13 瀏覽
0 讚好
0 留言
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.
48 瀏覽
0 讚好
0 留言
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.
67 瀏覽
0 讚好
0 留言
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.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐日期
2025-06-28
用餐途徑
堂食
人均消費
$2840 (晚餐)
等級4
2025-06-22 504 瀏覽
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
更多
254 瀏覽
0 讚好
0 留言

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.
950 瀏覽
4 讚好
0 留言

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.
125 瀏覽
0 讚好
0 留言
78 瀏覽
0 讚好
0 留言
There was lots of lobster in this roll and the green apple and gin further elevated its flavor.
37 瀏覽
0 讚好
0 留言
43 瀏覽
0 讚好
0 留言
50 瀏覽
0 讚好
0 留言

Next came the bread and all I can say is I wanted more though I felt it should be served after the fish course
43 瀏覽
0 讚好
0 留言
Turbot 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.
11 瀏覽
0 讚好
0 留言
25 瀏覽
0 讚好
0 留言
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.
66 瀏覽
0 讚好
0 留言

44 瀏覽
0 讚好
0 留言

The desserts was quite innovative with rapeseed oil sorbet together with its rosy scent reminded me of spring.
82 瀏覽
0 讚好
0 留言
28 瀏覽
0 讚好
0 留言
Looking forward to try their other menu.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐日期
2025-05-29
用餐途徑
堂食
人均消費
$1200 (晚餐)
等級4
2025-03-29 1204 瀏覽
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
更多

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!🍽️
186 瀏覽
0 讚好
0 留言
2745 瀏覽
36 讚好
0 留言



蘋果烏龍奶茶
76 瀏覽
0 讚好
0 留言

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
25 瀏覽
0 讚好
0 留言

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
59 瀏覽
0 讚好
0 留言

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
36 瀏覽
0 讚好
0 留言

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
29 瀏覽
0 讚好
0 留言

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
54 瀏覽
0 讚好
0 留言

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**
29 瀏覽
0 讚好
0 留言

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**
7 瀏覽
0 讚好
0 留言

咖啡溫潤唔酸澀,FIKA小點熱辣辣上枱,
4 瀏覽
0 讚好
0 留言
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!
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐日期
2025-03-29
用餐途徑
堂食
用餐時段
晚餐
等級4
135
0
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
更多
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。
0 瀏覽
0 讚好
0 留言
0 瀏覽
0 讚好
0 留言
0 瀏覽
0 讚好
0 留言
0 瀏覽
0 讚好
0 留言
0 瀏覽
0 讚好
0 留言
0 瀏覽
0 讚好
0 留言
0 瀏覽
0 讚好
0 留言
0 瀏覽
0 讚好
0 留言
0 瀏覽
0 讚好
0 留言
0 瀏覽
0 讚好
0 留言
0 瀏覽
0 讚好
0 留言
0 瀏覽
0 讚好
0 留言
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐途徑
堂食
等級3
53
0
上次餐廳周難得搶到位的Embla很多朋友看到推薦吃完後都一致贊好🍽 北歐小食開胃的兩款北歐小點心非常有驚喜,以北歐經常吃到的食材和作法作為開場🥧自家制牛奶麵包太想念這個麵包了!外脆內軟,口感有點像脆皮muffin,搭配醇厚的手工黃油,每一口都散發著淡淡的麥香▫煙燻蝦·梭魚子·香梨泡沫煙燻Skagerrak蝦搭配梭魚子和球莖甘藍梨子泡沫綿密,整道菜充滿層次感▫鱒魚 ·夏蘿蔔:青瓜 ·辣根油選用瑞典傳統Gravlax工藝醃製的鱒魚,搭配爽脆的夏季清新的青蘿蔔片,最後淋上帶微嗆香氣的辣根油,讓整道菜清爽之餘多了一層鮮明的辛香層次,特別開胃▫挪威海螯蝦淚珠青豆海螯蝦輕煎至表面微焦、內裡保持鮮嫩,搭配清爽的淚珠青豆與青豆pesto,再加上北歐風味的甜海藻高湯,蝦的鮮甜、海藻的清香、青豆的嫩滑完美融合,層次感十足!🥩主菜雙雄▫ 幹式熟成羊· 野蒜 · 釀羊肚菌賣相非常好看的一道主菜羊肉粉嫩無羶,很值得一試!▫ A4和牛西冷·炭燒捲心菜· 甘筍· 小牛肉汁A4和牛肥瘦均勻,搭配炭烤心菜和甘筍牛肉的滑嫩與蔬菜的清脆形成完美的對比這次終於完整體驗了他們的晚餐廚師和店員們還是一貫地風趣幽默每一道菜都像講故
更多
上次餐廳周難得搶到位的Embla
很多朋友看到推薦吃完後都一致贊好

🍽 北歐小食
開胃的兩款北歐小點心非常有驚喜,以北歐經常吃到的食材和作法作為開場
0 瀏覽
0 讚好
0 留言
0 瀏覽
0 讚好
0 留言

🥧自家制牛奶麵包
太想念這個麵包了!外脆內軟,口感有點像脆皮muffin,搭配醇厚的手工黃油,每一口都散發著淡淡的麥香
0 瀏覽
0 讚好
0 留言

▫煙燻蝦·梭魚子·香梨泡沫
煙燻Skagerrak蝦搭配梭魚子和球莖甘藍
梨子泡沫綿密,整道菜充滿層次感
0 瀏覽
0 讚好
0 留言

▫鱒魚 ·夏蘿蔔:青瓜 ·辣根油
選用瑞典傳統Gravlax工藝醃製的鱒魚,搭配爽脆的夏季清新的青蘿蔔片,最後淋上帶微嗆香氣的辣根油,讓整道菜清爽之餘多了一層鮮明的辛香層次,特別開胃
0 瀏覽
0 讚好
0 留言

▫挪威海螯蝦淚珠青豆
海螯蝦輕煎至表面微焦、內裡保持鮮嫩,搭配清爽的淚珠青豆與青豆pesto,再加上北歐風味的甜海藻高湯,蝦的鮮甜、海藻的清香、青豆的嫩滑完美融合,層次感十足!
0 瀏覽
0 讚好
0 留言

0 瀏覽
0 讚好
0 留言
🥩主菜雙雄
▫ 幹式熟成羊· 野蒜 · 釀羊肚菌
賣相非常好看的一道主菜
羊肉粉嫩無羶,很值得一試!
0 瀏覽
0 讚好
0 留言

▫ A4和牛西冷·炭燒捲心菜· 甘筍· 小牛肉汁
A4和牛肥瘦均勻,搭配炭烤心菜和甘筍
牛肉的滑嫩與蔬菜的清脆形成完美的對比
0 瀏覽
0 讚好
0 留言

這次終於完整體驗了他們的晚餐
廚師和店員們還是一貫地風趣幽默
每一道菜都像講故事一樣細心講解
隨餐的Wine pairing 超驚喜🍷
平時喝的酒大部分都是法國或義大利出產的酒
第一次喝北歐四國出產的紅白酒🥂
整體感覺偏清爽和他們的食物非常搭
酒鬼們一定不要錯過!
0 瀏覽
0 讚好
0 留言

0 瀏覽
0 讚好
0 留言
190 瀏覽
2 讚好
0 留言
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐途徑
堂食
等級2
8
0
🔸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 & elderflowe
更多
🔸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 🌕🌕🌕🌗🌑
6 瀏覽
1 讚好
0 留言
14 瀏覽
1 讚好
0 留言
7 瀏覽
1 讚好
0 留言
5 瀏覽
1 讚好
0 留言
13 瀏覽
1 讚好
0 留言
7 瀏覽
1 讚好
0 留言
33 瀏覽
1 讚好
0 留言
35 瀏覽
1 讚好
0 留言
13 瀏覽
1 讚好
0 留言
78 瀏覽
1 讚好
0 留言
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐途徑
堂食
等級3
61
0
2025-04-23 417 瀏覽
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
更多
40 瀏覽
0 讚好
0 留言
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。
7 瀏覽
0 讚好
0 留言
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。
19 瀏覽
0 讚好
0 留言
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。
7 瀏覽
0 讚好
0 留言
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。
0 瀏覽
0 讚好
0 留言
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。
32 瀏覽
0 讚好
0 留言
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。
13 瀏覽
0 讚好
0 留言
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。
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐途徑
堂食
等級3
53
0
朋友收藏了很久的一間北歐菜fine dining聽說餐廳週一上架就被訂滿早一天臨時放出整個月唯一的slot被我們搶到啦!對於北歐菜的印象我還停留在全是鹿肉一言難盡的芬蘭和搶手的IKEA肉丸上環這家低調的北歐餐廳Embla主廚把挪威峽灣的風味搬來香港完全超出我預計!非常有驚喜難得餐廳週有這麼高質的餐廳朋友說這間比她在挪威和瑞典吃的fine dine更好食!晚餐$498/位 有7道驚喜菜式雖然鱈魚要另加$$$ 加上酒水人均800左右他們家平時晚餐是$12xx的!Nordic snack 蛋奶凍、鱒魚籽、帝王蟹肉⭐️⭐️⭐️⭐️⭐️鮮甜的帝王蟹肉配上鱒魚籽和蛋奶凍口感像超滑的冷凍茶碗蒸白脫牛奶包配自製黃油⭐️⭐️⭐️⭐️⭐️外脆內軟 口感像脆皮scone 甜甜地有很香的燕麥味三文魚”Gravlax”⭐️⭐️⭐️⭐️挪威三文魚用杜松子醃製,搭配青蘋果絲+鱒魚卵,酸爽引爆鮮味洋蔥甘草濃湯⭐️⭐️⭐️⭐️北大西洋鱈魚⭐️⭐️⭐️⭐️⭐️肉質嫩過豆腐,淋上有蟶子和煙燻梭子魚杍的挪威黃油醬汁🍨海鹽焦糖雪糕⭐️⭐️⭐️⭐️🍪瑞典Fika小餅乾⭐️⭐️⭐️⭐️⭐️
更多
朋友收藏了很久的一間北歐菜fine dining
聽說餐廳週一上架就被訂滿
早一天臨時放出整個月唯一的slot被我們搶到啦!

對於北歐菜的印象我還停留在全是鹿肉一言難盡的芬蘭
和搶手的IKEA肉丸
上環這家低調的北歐餐廳Embla
主廚把挪威峽灣的風味搬來香港
完全超出我預計!非常有驚喜
難得餐廳週有這麼高質的餐廳
朋友說這間比她在挪威和瑞典吃的fine dine更好食!

晚餐$498/位 有7道驚喜菜式
雖然鱈魚要另加$$$ 加上酒水
人均800左右
他們家平時晚餐是$12xx的!

Nordic snack 蛋奶凍、鱒魚籽、帝王蟹肉⭐️⭐️⭐️⭐️⭐️
鮮甜的帝王蟹肉配上鱒魚籽和蛋奶凍
口感像超滑的冷凍茶碗蒸
Nordic  Snack
6 瀏覽
0 讚好
0 留言


白脫牛奶包配自製黃油⭐️⭐️⭐️⭐️⭐️
外脆內軟 口感像脆皮scone 甜甜地有很香的燕麥味
白脫牛奶包配自製黃油
6 瀏覽
0 讚好
0 留言

三文魚”Gravlax”⭐️⭐️⭐️⭐️
挪威三文魚用杜松子醃製,搭配青蘋果絲+鱒魚卵,酸爽引爆鮮味
17 瀏覽
0 讚好
0 留言

洋蔥甘草濃湯⭐️⭐️⭐️⭐️
61 瀏覽
0 讚好
0 留言


北大西洋鱈魚⭐️⭐️⭐️⭐️⭐️
肉質嫩過豆腐,淋上有蟶子和煙燻梭子魚杍的挪威黃油醬汁
5 瀏覽
0 讚好
0 留言


🍨海鹽焦糖雪糕⭐️⭐️⭐️⭐️
45 瀏覽
0 讚好
0 留言
🍪瑞典Fika小餅乾⭐️⭐️⭐️⭐️⭐️
50 瀏覽
0 讚好
0 留言
21 瀏覽
0 讚好
0 留言
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐途徑
堂食
推介美食
Nordic  Snack
白脫牛奶包配自製黃油
等級2
8
0
2025-03-01 1078 瀏覽
好好味,好好食平時西餐好少食到食物係原創very special 非常特別好多外國朋友都食每道菜都好精緻,温度又好總之好食,抵食。有米芝連 質素環境也很有氣氛,而且不嘈,可以好好享受食物和倾下褐。
更多
好好味,好好食
平時西餐好少食到
食物係原創
very special 非常特別
好多外國朋友都食
每道菜都好精緻,温度又好
總之好食,抵食。
有米芝連 質素
環境也很有氣氛,而且不嘈,可以好好享受食物和倾下褐。
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
環境
服務
衛生
用餐途徑
堂食
等級3
47
0
2025-02-28 1085 瀏覽
Services: excellent! Fine dinning services that the staff were always polite and smiling, will introduce every dishes when served.Food: good and new combination to me. However, for te main, i personally prefer scallops more than pork cheek.-For the snack, it is made by King Crab and Salmon eggs, the bottom is like a milk pudding.-For the bread, I like it is warm! A little bit crispy outside while inside is soft.-For the soup, it is new to me, acceptable taste-For the dessert, it is relative norm
更多
Services: excellent! Fine dinning services that the staff were always polite and smiling, will introduce every dishes when served.

Food: good and new combination to me. However, for te main, i personally prefer scallops more than pork cheek.
-For the snack, it is made by King Crab and Salmon eggs, the bottom is like a milk pudding.
-For the bread, I like it is warm! A little bit crispy outside while inside is soft.
-For the soup, it is new to me, acceptable taste
-For the dessert, it is relative normal compared to other dishes
-Coffee and Fika (+$65): the little “waffle” is sweet and soft, i will suggest you to try.

Btw, it was full house, suggest to reserve the seats
164 瀏覽
2 讚好
0 留言
64 瀏覽
0 讚好
0 留言
32 瀏覽
0 讚好
0 留言
5 瀏覽
0 讚好
0 留言
23 瀏覽
0 讚好
0 留言
0 瀏覽
0 讚好
0 留言
0 瀏覽
0 讚好
0 留言
0 瀏覽
0 讚好
0 留言
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐日期
2025-02-22
用餐途徑
堂食
用餐時段
午餐
用餐優惠
信用卡優惠
等級2
3
0
2025-02-20 1100 瀏覽
The manager who greeted us and led us into the restaurant this afternoon was very nice and gave us a feeling of at home. The ambience of the restaurant is cosy. There is a bar area where you can see how the chef prepares food. We had a table with sofa on one side which was very comfy. The servers were professional and checked on whether we had food allergies or restrictions. The server introduced each dish to us and refilled our empty cups with warm water frequently. We started with scrumptiou
更多
The manager who greeted us and led us into the restaurant this afternoon was very nice and gave us a feeling of at home.

The ambience of the restaurant is cosy. There is a bar area where you can see how the chef prepares food.

We had a table with sofa on one side which was very comfy. The servers were professional and checked on whether we had food allergies or restrictions. The server introduced each dish to us and refilled our empty cups with warm water frequently.

We started with scrumptious butter milk bread and homemade butter. The aroma of the bread was full of rye and natural sweetness and homemade butter was extremely smooth.

The Nordic snack was egg custard with tout eggs was delicious.

Onion & liquorish veloue wasthe soup with caramelised onions, liquorice root and chopped almonds together with almond foam on top. When we mixed them well together, you would have some beautiful smell.

For the main course, there were two choices. As we had a party of three, we tried them all by sharing the food.

The pan seared scallops, white mushroom puree and Solaris (a type of grapes) veloute was nicely cooked which kept the tenderness of the scallops.

Pork cheek, preserved lingonberry (a type of Sweden berry), red cabbage and pine corn gastrique was a real delicacy. The sweet and sour flavour of the lingonberry left me a remarkable impression on this dish. The pork cheek was tender and matched well with the lingonberry, red cabbage and pine corn.

Finale of the lunch was brown butter ice cream, pickled apple, almond crumble and sea buckthorn is amazing. It’s crunchy, sweet and sour with a good balance.

Inspiration ‘Fika’ with coffee surprised me as the Fika was freshly baked. They’re warm with crispy shell.

We cleared all the dishes and without doubts, we loved the food and the services.

Overall, this tasty lunch did make my day!
62 瀏覽
0 讚好
0 留言
91 瀏覽
0 讚好
0 留言
108 瀏覽
1 讚好
0 留言
55 瀏覽
0 讚好
0 留言
37 瀏覽
0 讚好
0 留言
18 瀏覽
0 讚好
0 留言
10 瀏覽
0 讚好
0 留言
25 瀏覽
0 讚好
0 留言
10 瀏覽
0 讚好
0 留言
34 瀏覽
0 讚好
0 留言
39 瀏覽
0 讚好
0 留言
101 瀏覽
0 讚好
0 留言

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐日期
2025-02-20
用餐途徑
堂食
用餐時段
午餐
等級4
711
5
今次都係Chill E.A.T. 午餐,但係是去食香港少見嘅北歐菜fine dining (精緻餐飲)。餐廳安排我坐喺吧枱,可以見到Chef Jim 喺度整前菜和甜品,佢亦會送餐,介紹菜式,有問有答,好親民㗎~🦀🍮 Egg custard with king crab meat and salmon roe 蒸蛋伴皇帝蟹肉和三文魚籽. 北歐版嘅蒸蛋係凍㗎,同埋入口好濃嘅牛油味,蛋味相比下是淡淡的,口感好奶滑. 蟹肉是一絲絲的,冰凍的,鮮甜美味. 三文魚籽好新鮮,脆口,仍食到海水的鹹味🍞 Sour milk bread "Rye, spelt, barley, oats" & home made butter瑞典發酵奶麵包及手工牛油. 表面看似一份小排麵包,但切開一半,有非常之酥脆嘅外皮,內心似蛋糕咁軟和綿密. 味道方面,是微甜味道,塗抹一些自家製的微鹽的牛油,好好味😋🍄‍🟫 King oyster mushroom, toasted yeast bouillon, dulse, sweet & sour pumpkin puree杏鮑菇 • 烤酵母 • 瑞典紅藻及南瓜.
更多
今次都係Chill E.A.T. 午餐,但係是去食香港少見嘅北歐菜fine dining (精緻餐飲)。

1198 瀏覽
2 讚好
0 留言


餐廳安排我坐喺吧枱,可以見到Chef Jim 喺度整前菜和甜品,佢亦會送餐,介紹菜式,有問有答,好親民㗎~

6828 瀏覽
25 讚好
0 留言


🦀🍮 Egg custard with king crab meat and salmon roe
蒸蛋伴皇帝蟹肉和三文魚籽
. 北歐版嘅蒸蛋係凍㗎,同埋入口好濃嘅牛油味,蛋味相比下是淡淡的,口感好奶滑
. 蟹肉是一絲絲的,冰凍的,鮮甜美味
. 三文魚籽好新鮮,脆口,仍食到海水的鹹味

Egg custard with king crab meat and salmon roe
959 瀏覽
0 讚好
0 留言


🍞 Sour milk bread "Rye, spelt, barley, oats" & home made butter
瑞典發酵奶麵包及手工牛油
. 表面看似一份小排麵包,但切開一半,有非常之酥脆嘅外皮,內心似蛋糕咁軟和綿密
. 味道方面,是微甜味道,塗抹一些自家製的微鹽的牛油,好好味😋

Sour milk bread "Rye, spelt, barley, oats" & home made butter
463 瀏覽
0 讚好
0 留言


Sour milk bread "Rye, spelt, barley, oats" & home made butter
469 瀏覽
1 讚好
0 留言


🍄‍🟫 King oyster mushroom, toasted yeast bouillon, dulse, sweet & sour pumpkin puree
杏鮑菇 • 烤酵母 • 瑞典紅藻及南瓜
服務員介紹,醬汁是放了烤酵母、黑蒜頭和瑞典海藻一起煮咗大約5小時,直至焦糖化,因此具有發酵的鮮美味
. 杏鮑菇肥身又厚肉,點些醬汁更能提味
. 南瓜泥,以為會很甜,怎會有酸味呢?不過食入口,即刻食到又酸又甜!

King oyster mushroom, toasted yeast bouillon, dulse, sweet & sour pumpkin puree
149 瀏覽
0 讚好
0 留言


🥬🐟 North Atlantic Cod "Jansson’s temptation", savoy cabbage and Swedish anchovy
北大西洋鱈魚 • 野甘藍 • 瑞典鳳尾魚醬
. 好喜歡綠油油的椰菜,有輕輕烤過的痕跡,將鱈魚包裹住,食嘅時候,魚肉鮮嫩、多汁,椰菜味好出,好鮮甜
. 瑞典鳳尾魚醬,濃郁的奶白色,鹹香美味

North Atlantic Cod "Janssons temptation", savoy cabbage and Swedish anchovy
82 瀏覽
0 讚好
0 留言


🍨 Smoked ice cream, variations of citrus, spiced cookie crumb & chrysanthemum
煙燻雪糕柑橘菊花
. 被香料調味嘅餅乾碎,味道相當獨特,我食到有荳蔻和肉桂,味道有啲似印度奶茶
. 雲尼拿雪糕是帶有一絲新鮮柑橘的味道,好清新

Smoked ice cream, variations of citrus, spiced cookie crumb & chrysanthemum
93 瀏覽
0 讚好
0 留言


最後埋單,HK$288/位+10%服務費。
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐日期
2024-11-27
用餐途徑
堂食
人均消費
$317 (午餐)
推介美食
Egg custard with king crab meat and salmon roe
Sour milk bread "Rye, spelt, barley, oats" & home made butter
Sour milk bread "Rye, spelt, barley, oats" & home made butter
King oyster mushroom, toasted yeast bouillon, dulse, sweet & sour pumpkin puree
North Atlantic Cod "Janssons temptation", savoy cabbage and Swedish anchovy
Smoked ice cream, variations of citrus, spiced cookie crumb & chrysanthemum
等級4
2024-12-01 2395 瀏覽
從Frantzen’s Kitchen的香港分店, 變成了Embla, Chef Jim也從幫人打工, 變成經營着自己的餐廳, 感覺就是將之前的Small Bite, 變成了正統的Set Menu, 份量更大更飽肚, 但依然不失精緻. 新和舊最大的連結應該是其麵包, 用上北歐酸奶作為基調, 吃起來一種很香的乳酪味, 而且內裏口感更為鬆化, 酸中帶甜, 和Sourdough比起來更令我喜歡. 說起酸味, 主菜之一的Codfish以椰菜捲起再烤, 然後配上奶白的醬汁, 當中除了有提魚的鹹味, 也有微微的酸味和忌廉, 相當開胃, 魚肉表面有微微烤香, 內裏口感剛剛好, 做法和味道也有心思.當中最驚喜的應該是牛腩, 先慢煮再烤香, 口感軟腍無筋, 肉香很多不錯, 起來像牛小排. 用上牛骨髓做的醬汁, 將牛腩味道昇華, 但不會搶去本身的味道, 還有焦糖和甜度剛剛好的炒洋蔥, 味道層次比之前在Frantzen’s Kitchen的更多元化. Frantzen’s Kitchen最出名的應該是鋪滿松露的French Toast, 這裏沒有如此的密集做法, 但杏鲍菇配上舞茸, 有着菇菌的氛香之餘沒有令
更多
從Frantzen’s Kitchen的香港分店, 變成了Embla, Chef Jim也從幫人打工, 變成經營着自己的餐廳, 感覺就是將之前的Small Bite, 變成了正統的Set Menu, 份量更大更飽肚, 但依然不失精緻. 新和舊最大的連結應該是其麵包, 用上北歐酸奶作為基調, 吃起來一種很香的乳酪味, 而且內裏口感更為鬆化, 酸中帶甜, 和Sourdough比起來更令我喜歡. 說起酸味, 主菜之一的Codfish以椰菜捲起再烤, 然後配上奶白的醬汁, 當中除了有提魚的鹹味, 也有微微的酸味和忌廉, 相當開胃, 魚肉表面有微微烤香, 內裏口感剛剛好, 做法和味道也有心思.

當中最驚喜的應該是牛腩, 先慢煮再烤香, 口感軟腍無筋, 肉香很多不錯, 起來像牛小排. 用上牛骨髓做的醬汁, 將牛腩味道昇華, 但不會搶去本身的味道, 還有焦糖和甜度剛剛好的炒洋蔥, 味道層次比之前在Frantzen’s Kitchen的更多元化. Frantzen’s Kitchen最出名的應該是鋪滿松露的French Toast, 這裏沒有如此的密集做法, 但杏鲍菇配上舞茸, 有着菇菌的氛香之餘沒有令人討厭的泥土味, 比起來並不遜色.

Chef Jim transitioned from working at Frantzen’s Kitchen in Hong Kong to running his own restaurant, Embla. This change reflects a shift from small bites to a more substantial set menu, maintaining elegance while offering larger portions. The standout feature is the bread, made with Nordic yogurt, imparting a delightful creamy flavor and a light, sweet tang. The cod, wrapped in cabbage and baked with a creamy sauce, balances savory and slightly sour notes. A highlight is the tender, slow-cooked beef brisket, enhanced with bone marrow sauce and caramelized onions, showcasing a richer flavor profile than before.
5 瀏覽
1 讚好
0 留言
35 瀏覽
0 讚好
0 留言
2 瀏覽
0 讚好
0 留言
28 瀏覽
0 讚好
0 留言
20 瀏覽
0 讚好
0 留言
27 瀏覽
0 讚好
0 留言
55 瀏覽
0 讚好
0 留言
189 瀏覽
3 讚好
0 留言
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐途徑
堂食
等級4
122
0
2024-11-02 2427 瀏覽
呢一間瑞典餐廳見到好多人都畀好評,仲幾難訂吓😓今次第一時間搶訂,畀我訂到喇☺️dining city嘅午餐性價比十分之高👍288蚊包咗五道菜連好好食嘅麵包. 開胃菜係一個瑞典式蒸蛋上面放咗啲蟹肉同埋三文魚子,都有啲驚喜☺️之後就上咗一個麵包個麵包上面有啲白瓜子配咗一個牛油,擺盤好靚專登放咗支花喺麵包嘅旁邊😍之後係蔬菜嘅係一個鮑魚菇,配咗南瓜蓉😉之後主菜有鱈魚同埋牛腩畀我哋揀. 我哋兩個人每人揀咗一款. 牛腩有兩舊好淋👍鱈魚係包住一個羽衣甘藍,都煮得好滑🥰甜品係一個煙燻雪糕再加咗一啲citrus,幾特別嘅😚加咗六十幾蚊要咗一杯瑞典嘅咖啡配咗杏仁蛋糕仔,蛋糕仔幾好食咖啡普普通通啦😁用餐期間點咗兩杯白酒,一杯係紐西蘭嘅Sauvignon,另外一杯 Burgundy puligny-Montrachet 1er. 酒by class有D貴😅
更多
呢一間瑞典餐廳見到好多人都畀好評,仲幾難訂吓😓今次第一時間搶訂,畀我訂到喇☺️dining city嘅午餐性價比十分之高👍288蚊包咗五道菜連好好食嘅麵包. 開胃菜係一個瑞典式蒸蛋上面放咗啲蟹肉同埋三文魚子,都有啲驚喜☺️之後就上咗一個麵包個麵包上面有啲白瓜子配咗一個牛油,擺盤好靚專登放咗支花喺麵包嘅旁邊😍之後係蔬菜嘅係一個鮑魚菇,配咗南瓜蓉😉之後主菜有鱈魚同埋牛腩畀我哋揀. 我哋兩個人每人揀咗一款. 牛腩有兩舊好淋👍鱈魚係包住一個羽衣甘藍,都煮得好滑🥰甜品係一個煙燻雪糕再加咗一啲citrus,幾特別嘅😚加咗六十幾蚊要咗一杯瑞典嘅咖啡配咗杏仁蛋糕仔,蛋糕仔幾好食咖啡普普通通啦😁
用餐期間點咗兩杯白酒,一杯係紐西蘭嘅Sauvignon,另外一杯 Burgundy puligny-Montrachet 1er.
酒by class有D貴😅
慢煮牛腩
92 瀏覽
0 讚好
0 留言
Fika+coffee
130 瀏覽
0 讚好
0 留言
杏鮑菇,烤酵母,瑞典紅藻及南瓜
120 瀏覽
0 讚好
0 留言
瑞典發酵奶麵包及手工牛油
113 瀏覽
0 讚好
0 留言
北歐小食燉蛋
100 瀏覽
1 讚好
0 留言
北大西洋鱈魚
129 瀏覽
0 讚好
0 留言
368 瀏覽
1 讚好
0 留言
337 瀏覽
0 讚好
0 留言
4774 瀏覽
58 讚好
0 留言
343 瀏覽
0 讚好
0 留言
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐日期
2024-11-02
用餐途徑
堂食
人均消費
$350 (午餐)
用餐優惠
信用卡優惠
推介美食
慢煮牛腩
Fika+coffee
杏鮑菇,烤酵母,瑞典紅藻及南瓜
瑞典發酵奶麵包及手工牛油
北歐小食燉蛋
北大西洋鱈魚
等級2
6
0
2024-11-02 2308 瀏覽
見dining city 有做promotion $288 lunch set,哩個價真係唔駛諗即刻book. (後尾發現原來之前restaurant week個陣仲平)但食完我覺得lunch定價再進取D都仲得。訂咗13:30 結果早咗15分鐘到,雖然有吉位但係唔俾入住。我又覺得無問題,早到唔一定要招呼你住,始終坐低咗就會影響到佢哋做嘢。Overall食物質素食材配搭都好好,亦有北歐特式,不過未見好突出。老實講如果正價我又未必會encore。始終哩個價嘅fine dining唔會睇食物only, 環境服務整體體驗都好緊要,哩個價我有其他選擇,但係都值得一試嘅。關於服務呢,咁整體都好有禮貌嘅(雖然哩類餐廳哩D就基本嘢啦)咁今次我體驗都幾特別既。我main dish 揀咗魚,佢set咗把扒刀俾我我心諗咁特別既(之後知點解 ),then等咗好一陣個server 主動同我講唔好意思個魚咁耐都未出到,所以送咗杯紅酒俾我(其實我唔覺等咗咁耐)。無耐另一個server(佢似係sommelier )俾咗碟牛我,咁我咪話我叫咗魚喎,佢竟然問are you sure?哩個其實唔理你問得幾有禮貌都唔應該咁講
更多
見dining city 有做promotion $288 lunch set,哩個價真係唔駛諗即刻book. (後尾發現原來之前restaurant week個陣仲平)但食完我覺得lunch定價再進取D都仲得。訂咗13:30 結果早咗15分鐘到,雖然有吉位但係唔俾入住。我又覺得無問題,早到唔一定要招呼你住,始終坐低咗就會影響到佢哋做嘢。

Overall食物質素食材配搭都好好,亦有北歐特式,不過未見好突出。老實講如果正價我又未必會encore。始終哩個價嘅fine dining唔會睇食物only, 環境服務整體體驗都好緊要,哩個價我有其他選擇,但係都值得一試嘅。

關於服務呢,咁整體都好有禮貌嘅(雖然哩類餐廳哩D就基本嘢啦)咁今次我體驗都幾特別既。我main dish 揀咗魚,佢set咗把扒刀俾我我心諗咁特別既(之後知點解 ),then等咗好一陣個server 主動同我講唔好意思個魚咁耐都未出到,所以送咗杯紅酒俾我(其實我唔覺等咗咁耐)。無耐另一個server(佢似係sommelier )俾咗碟牛我,咁我咪話我叫咗魚喎,佢竟然問are you sure?哩個其實唔理你問得幾有禮貌都唔應該咁講啦。咁我sure完佢就拎返入廚房,之後原本個server拎返碟牛嚟耍冧,問我介唔介意試埋個牛,個魚即刻再做返。就係咁,我就一個人試晒兩款main喇。 兩款都各有千秋。魚就有特式D,但我又幾欣賞佢處理個牛嘅手法,所以兩個人嚟叫晒兩個就最好啦。 最後上甜品餐具時,個sommelier 又擺錯位,不過今次擺完佢自己都覺得唔對路就調返啱。咖啡就french press整嘅,會送埋4粒餅去襯。我就無叫喇,隔離都幾間coffee shop,出去試其他好過。

ps: 食完先check返先知原來係Frantzen kitchen 個executive chef 原址開返。唔怪得坐低就feel到似曾相識,個chef熟口熟面啦。
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐途徑
堂食