Embla
Embla is a modern fine-dining restaurant bringing Nordic tastes and sensibilities to Sheung Wan. Owned and helmed by Jim Löfdahl, the sleek, updated space replaces Frantzén’s Kitchen, where Löfdahl was Executive Head Chef. Now in complete control of concept and execution, Löfdahl’s comprehensive experience and creative imagination run free, which is exemplary in his lobster and shiitake roll with Swedish gin espuma and a ginger ale granita. “It’s sort of like a gin and tonic to refresh the palate before the meal,” explains Löfdahl. While it offers the same benefits – a refreshing and light start that prepares the palate for what’s to come – the dish is heightened with Löfdahl’s masterful manipulation of premium ingredients. Lobster brings a bite and a subtle sweetness, shiitake mushrooms add an earthy umami flavour, while paper-thin apple brings a tender crunch and a hit of acidity. The gin espuma is an airy, cloud-like texture with peppery notes, and the icy granita melts almost instantly on the tongue.
11 Upper Station Street, Sheung Wan; embla-hk.com
Peony
Discovery Bay welcomes its first ever Chinese fine dining space with the arrival of Peony. Head chef Chu Ting Kwok, formerly of T’ang Court, works alongside specialised dim sum head chef Tony Chan, previously at Ying Jee Club and Duddell’s, to present authentic dim sum and siu mei using traditional techniques with fresh, premium ingredients. The seasonal menu includes a host of fresh seafood, like the braised Kanto sea cucumber with scallion in oyster sauce (蔥燒遼參). While the traditional recipe calls for an Australian variety, Chef Kwok uses Prickly Sea Cucumber from Kanto province for its refreshing, oceanic taste and unmistakable texture. The scallion adds fragrance while supreme oyster sauce brings umami while heightening the depth of flavours. “The dish is really a thoughtful combination of flavours that boosts the freshness of the sea cucumber while highlighting its signature, unique texture”, says Chu.
Shop 153A, Shop 153A, 1/F, DB Plaza Discovery Bay Lantau Island, 1 Discovery Bay Road, Lantau Island; dbpeony.com
Nagamoto
Named after its head chef Teruhiko Nagamato, Nagamoto presents authentic Shun cuisine spotlighting hyperseasonal ingredients with an ever-changing menu. One such exemplary dish is the Hassun (八寸), an appetiser featuring a trio of jet-fresh seafood with auspicious elements inspired by the Japanese festival hinamatsuri, a day honouring young girls and their health and prosperity. The crunchy deep-fried Chiba clam wrapped with fresh, citrusy shiso represents familial togetherness and long-lasting happiness, while a sweet Kuruma shrimp with a briny punch of caviar signals the start of spring. The third dish, a hime chirashi bowl with broad beans, symbolises longevity and strength. The variation in temperature and cooking techniques of each plate spotlight the versatility of texture and Chef Nagamoto’s expert balance of flavour, while Chef Nagamoto’s attention to detail is evident across each meticulous and perfectly measured bite-sized dish.
8/F, 18 On Lan Street, Central; @nagamotohk
Photography: Samantha Sin
Styling: Ella Wong
Editor
Carina Fischer
