Savour Scandinavia – with an Asian kick – at Frantzén’s Kitchen
- Michelin-starred chef Björn Frantzén blends Asian ingredients to put a new spin on Nordic dishes, like Swedish sushi and blue lobster
Björn Frantzén, of Stockholm’s two-Michelin star Frantzén, opened this eatery in 2016, offering Asian-influenced modern Nordic cuisine. The ambience is casual; the food is highly recommended.
There are small plates, including Swedish sushi with crispy lichens, roe deer, cep mayonnaise and bird’s liver, and starters of veal tartare with miso and hazelnut mayonnaise or poached blue lobster with tomato and peach ceviche, black pepper, almond oil and herbs.
Mains include cod with morels, smoked beurre blanc sauce, hazelnut oil, spinach and peas, and beef tenderloin with smoked shiitake, sauce Périgueux, chanterelle aioli, enoki and dried wood garlic.
11 Upper Station St, Sheung Wan
2559 8508
Tue-Fri: 5.30pm-late
Sat: noon-2pm
French toast with winter truffle, balsamic vinegar, aged cheese & truffle tea
“Swedish sushi”: crispy lichens, roe deer, cep mayonnaise & frozen bird’s liver
Velouté: white onion, licorice & smoked marcona almonds
See more of 2019’s 100 Top Tables
here