Frantzen’s Kitchen: Meticulously planned menus that change with the seasons

Since 2016, Bjorn Frantzen, of Stockholm’s two-Michelin-starred Frantzen, has been offering modern Nordic cuisine with Asian influences in his Hong Kong eatery.

Dishes are seasonal and the menu often changes. Recent items were poached oysters 63.4 degrees Celsius with frozen gooseberries and seaweed powder with walnut and Hernö Gin, and Swedish sushi of crispy lichens, roe deer, cep mayonnaise and frozen bird’s liver.

Starters were velouté with white onion, licorice and smoked Marcona almonds and tartar of Te Mana lamb. Mains featured hotpot of venison with cabbage, cauliflower bouillon and truffle. Desserts are raspberry and licorice crème brûlée.

Contact details

 11 Upper Station Street, Sheung Wan

2559 8508

Signature dishes