The Flying Elk Hong Kong (已結業)

這當天到訪了這間fusion菜餐廳，餐廳裝修新潮，前菜點了龍蝦包，龍蝦包以豆芽等擺盤，主菜點了魚和牛，魚配上broccoli. 牛肉配上洋蔥圈，底下襯托了一香滑的薯蓉，味道好吃，擺盤精緻。當天還點了紅酒，點了一支pinot noir的紅酒，酒單齊全的餐廳通常都會令人加分，推介大家去試試

Having had one of the best dining experiences at Frantzén’s Kitchen, we were excited to dine at The Flying Elk - 3-michelin starred chef, Björn Frantzén’s second resto in hk.The Flying Elk also offers Nordic inspired cuisine, but at a relatively casual setting.I have to be honest though - I kind of have mixed feelings for this place🙈🙊_About the food🍽So, there were a few hit and misses but food was nice in general.▫️Foie gras and chicken liver parfait $155 🥪Loved the foie gras & chicken liver parf

知道呢間係由米芝蓮三星嘅名廚開嘅餐廳，所以就搵咗一日同同事一齊過嚟試吓午餐。前菜係Salmon Tartare，味道係新鮮嘅，但份量真係太少兩啖已經食晒。主菜我就同同事一齊share，分別叫咗Fish and chip 同雞肉沙律。依兩道菜我哋都有點失望，因為炸魚普普通通，而雞肉沙律非常膩醬汁好多但係有冇配菜。雖然兩碟嘅份量都唔係好多但我哋都係食唔晒。主菜真係好普通但甜品真的不錯👌我叫了Creme Brûlée, 薄薄的蛋布丁配上燒香脆口嘅焦糖同埋榛子粒，多重口感，好味。整體味道一般，甜品比主菜好味，或者系lunch set嘅問題，如有機會再試下晚市。

a Nordic restaurant, conceptualised by three star Michelin Swedish chef Björn Frabtzén. The balcony is perfect for a relaxing afternoon away from the city crowds (yet not far from it). It has a really cool vibe here (and the bar looks amazing) cannot wait to have my happy hour here next!Lunch set:$198 - 2 course$298 - 3 course.But I went during , a 3 course set was only $198Salmon tartare, beautifully plated by the chef in impeccable manner .CRISPY BATTER, SOFT FLAKEY FISH w/ perfectly seasoned

The Flying Elk, a Nordic inspired restaurant from Stockholm. We have ordered three starters and a main with side salad. Three starters:- Roasted scallop (a must to order in Nordic restaurant) - Lobster Roll- Steak tartare (full portion with chilli fries) Main:Quail and Foie Gras (must try if you like foie gras, tender quail and foie gras match perfectly) The lobster roll is good but not amazing, would prefer NY style personally. I will definitely come back for the roasted scallop; quail and foie

繼續姍姍來遲的搬運工工作：分享一頓悠閒寫意的瑞典式風味早午餐，地點在中環 The Flying Elk，尤其推介酒鬼們到訪～這間以麋鹿為名的北歐小餐館，是由瑞典三星米芝蓮主廚 Björn Frantzén 開設，環境輕鬆，店內飲品、小吃、主菜及甜品都甚有當地風味。怕冷關係，甜魔媽媽大概一輩子都不會去北歐旅遊，所以能在 The Flying Elk 感受一下北歐風味也不錯～餐廳前身是 Fish & Meat，兩口子愛煞半年的美味 Sunday Brunch；換成 The Flying Elk 後，同樣是走貴精不貴多的路線，頭盤自助 + 自選主菜 + 指定甜品收費$648/位，連同指定汽酒、紅白酒，還有多款啤酒及烈酒 (Snaps) 任飲則是$888/位，兩口子都選了任飲！自助任食的頭盤中，最吸引要數兩款三文魚，分別是極優質的 Smoked Norwegian Salmon 以及 Gravlax "36H"，後者是醃三文魚，加上刁草、忌廉、三文魚籽，淨食或拌著黑麥包均鮮味十足、滋味一流！稱得上是早午餐，場內也有 Egg Halvees with Kalle's Caviar，對分的熟蛋加上

老老實實：這裏的午餐，你說很貴？也不是最貴。但你說便宜？亦肯定不算便宜！基於這個原因， 要小心客觀評價， 我也要花時間想一想： 這樣說吧， 這餐廳 菜的分量非常非常之少， 個人感覺就是不值這個價( not value for money )。味道方面:亦是不算難吃，但也不是很好吃 。如果想不出其他餐廳，又或去到沒有選擇，又或不想揀的話，這裏也是可以接受的。服務方面則.....或者可以分享我們見到的一幕：南亞裔的staff 也算客氣 ， 當天有兩枱客人生日，他們也會熱情的為你唱生日歌，也會有笑容。但另外數位白人服務員當中的其中一位，卻挺有脾氣，雖不關我們的事，但看到他在其他枱像不開心， 在把檯面上的玻璃杯摔破了( 不知道是無心之失還是故意？ ) 其他白人服務員亦出來問情況，亦有點驚訝了....我們作為旁觀者，雖然完全完全不關我們的事，但感覺真的是很奇怪哦！

Restaurant week best lunch winner and certainly well deserved. Offering a 3-course menu at $198, with signature starter dish, a main and irresistibly indulgent desserts!Starter - house smoked norwegian salmonVery sophisticatedly presented dish with well balanced flavor, both savory and freshness to kick off the meal. Those little trout roe were absolutely smart addition!Main - Fish & ChipsNot many places executed fish & chips well, in fact, rarely do I find a legitimate one. This was exceptional

期待左好耐的米芝連3星俾我係restaurant week book 到好開心🥳今日咁好天仲俾我坐到出面🌈。對比一下restaurant week 同平時lunch menu 唯一不同係冇得揀scallop 頭盤同加錢有酒，3course 平時要$295，但restaurant week 只要$198咋🤪 靚仔侍應👦🏼會每道菜都介紹係點煮。頭盤先來roasted beetroot 同smoked salmon. 本來冇對beetroot 有太大期望，但點知係超出期望的好吃😋佢用左cream of Jerusalem artichoke 磨成蓉放底,仲有超香口的toasted almond， 同beetroot 一起吃個口感好夾！ salmon 🐟就好多魚子伴著，都好多下。Main dish, 個burger 冇咩特別，個人好愛啖啖雞肉的沙律🥗。另外fish and chips 是係香港食過最最最好味的呢😋，個皮超脆！魚肉🎣依然好滑，lemon grill 過，lemon juice 好似特別香hehe, 仲有樽vinegar 可以用，玩味十足！另外點解覺得佢個fish 咁正可能因為佢有

Came here after work for dinner. We have ordered their Roasted chicken & lobster “pot-au-feu”. The lobster soup was the best I have ever had! Just wish the portion of the lobster soup was bigger cause it was delicious. Foie gras & chicken liver parfait was amazing. Must order their DESSERTS

今天到訪的是來自瑞典的三星餐廳The Flying Elk. 由於今晚是情人節的關係，到訪的客人不絕。即使已經九時，仍然有不少客人入座。餐廳的裝潢以木色為主，還有一些綠色植物點綴。設有檯座和少量吧座。 他們所選用的桌和椅子缐條十分簡潔，感覺casual. 沒有太焗促的感覺。而燈光沒有調得太暗，微微的暗，帶橙黃調，令人感得溫暖而舒適。今晚簡單的點了set dinner和店員推介的cocktail.Romario and Juliet $150 for two今次的特飲一杯ok, 一杯伏左。Romario 的那一杯有著強烈的酒精味道，或許對烈酒沒有偏好，有點兒喝咳藥水的味道, 飲了兩口，要放棄了。Juliet 的味道相對地平易近人。幼滑的泡沬下是接木骨花特飲，口感香滑。既有旦白香，還有酸爽的檸檬味，既香滑又醒胃。Set menu $595/ person這套餐有六道菜，大部分都是share ，只有主菜牛扒和甜品是每人一份的。GougeresAllerum cheddar, fennel seeds & flaxseeds, chestnut honey 這個小波波外貌平平無奇，但一放入口，

同好朋友喺中環行街，晚餐預訂左呢間！皆因呢到有嘅菜式夠新奇有趣，至岩鍾意試新野嘅我地！Deep Fried Pig’s Ears賣相同炸魷魚鬚相似，食落爽口！估唔到外國餐廳會有豬耳食，仲係用炸嘅方法，非常特別！TarTar lamb in dill生牛肉食得多，生羊肉就真係未試過！羊肉配上pickled roots crop，加上mayonnaise及vinegar，成個味道好清新開胃。生羊肉同生牛味道都幾似，肉質再腍多少少。Roasted Scallop餐廳的招牌菜，煎帶子，配蛋黃汁醬及香脆炸薯絲。帶子鮮甜彈牙，很好吃，絕對配得起signature 之名！炸薯絲好脆口，為菜式增加不少口感！Tenderloin and smoked heart of beef牛心又係估都估唔到外國人會用來做菜式！即使係中餐都無咩機會見到。食落質地係估唔到的，幾得意，值得一試！Creme Brulee加上nuts碎，好香口，面層好脆，為今餐畫上完美句號！

今次係慶祝朋友生日，小編第一次食fine dining，但小編真係完全唔識欣賞fine dining。原因有幾個，首先係fine dining好貴，第二就係啲野好細份，食完無飽腹感，叫得多又要比好多錢，第三就係食完成餐都係唔飽，最後仲去左食shake shack一人一個包，真係好無意思。呢度係食北歐菜為主。上每道菜之前侍應都會介紹下個dish嘅主要用料同煮法。成餐最好食就係呢個芝士波。呢個去骨雞翼好普通，非常油膩。帶子同蟹都非常普通，完全無特別。個魚好油，汁非常咸。甜品揀左 creme brulee，亦都冇特別。

如果要說最近印象最深刻的晚餐，那該是在The Flying Elk Hong Kong吃到由北歐瑞典三星廚期間限定3晚的盛宴— Chef Bjorn Frantzen，第一個晚上還是傳媒限定。 Gougères一口已可吃掉大半個的法式芝士球，咬下去芝士溢出，是不會過於膩口呢。 House smoked Norwegian煙三魚和魚子的巧妙融合，一口吃到所有種類的材料，滿有鹹香的，好吃。 Roasted Scallop配合被包圍的薯絲，蛋，黑松露等等～ 味道剛好，美味到震！ Foie Gras & Chicken liver Parfait這個也是我相當喜歡的一道，墊底是酥化的多士，雞肝和鵝/鴨肝的完美融合，確是很美妙。 Fish & Chips TFE簡單來說就是英式的炸魚薯條，薯仔是外脆內軟吃不停口型；炸魚的部分是有進步空間，如果是脆皮的部分可以更鬆化一點便好了。 Veal Schnitzel ‘Björn Frantzen’猶說得當年在英國的時候，是很經常性會吃到這款主食，就是在牛肉切得碎碎的，再沾上麵包糠炸成的。入口是吉列的部分很突出。 Sticky Toffee Pudding

Food was very nicely presented with flavour slightly on the strong side. Waiters were pushing their wine paring quite hard but what we saw on the wine menu didn't really catch our eyes. Interestingly though, cocktails they offer were a great pleasant surprise! Loads of variety and with a few really go quite well with the food too! We tired the tasting menu that night, and apart from the fish dish, which we found it a bit overcooked, rest of the dishes were very enjoyable. Particular the beef dis