GBA Lifestyle News
Food & Drink Section
By Ashley Soo | March 24th, 2022
  • Restaurant
  • HK Island, Sheung Wan

Contemporarily Nordic: Chef Jim Löfdahl’s new endeavor after Frantzén’s Kitchen, Embla treats its guest with a Nordic dining experience inspired only by the freshest seasonal ingredients.

Look & Feel: Located in Upper Station Street, guests will be welcomed by Embla’s relaxing and minimalist environment after a short walk uphill. The restaurant’s interior employs cool-toned colors, namely a calming combination of blue and white, and a collection of wooden furniture, exuding a serene Scandinavian vibe that certainly does not steal the spotlight away from the food.

On the Menu: Whether you are in for an authentic Nordic menu or exposure to a top-class wine pairing experience, Embla will not fail you. Preparing your food from seasonally inspired produce, the chef shares his heritage and culture with diners through an array of gourmet ranging from caviars, Scottish brown crabs to French turbot. And a meal is never finished without something sweet. In its spring lunch menu, the restaurant interprets the blossoming season with a Parsnip crème caramel with rum raisins, fermented cherry sorbet and coffee granita.

Photo: Embla

Wine pairing is essential to the Embla program. Serving those from old vine, also blended and biodynamic wines, the house strives to embrace its philosophy of working with makers and estates who endeavor to reflect a real “sense of place” and show a caring stewardship of their land. Fans of mixed drinks are also well taken care of with a selection of innovative mocktails, as well as cocktails inspired by Nordic spirits, especially those from Sweden.

Great For: Date night dinners, long business lunches.

FYI: Due to the escalation of Hong Kong’s COVID situation, the restaurant is closed and will reopen on March 25, 2022. Book your table in advance!

Check out Hong Kong’s newest restaurants and bars here.

This writeup is a news piece and was not based on a restaurant visit. The Loop HK will update this post once we’ve visited in person.