Having opened last year, restaurant EMBLA from Swedish-born Chef-Proprietor Jim Löfdahl has been making waves on Hong Kong’s gastronomic scene with its refined offering of New Nordic dining. Focusing on local, natural and seasonal produce with a fresh twist, EMBLA is Chef Löfdahl’s latest creative endeavour that shares his passion and heritage with his guests through a multi-sensory menu.
Standing at the forefront of Hong Kong’s New Nordic culinary movement, EMBLA will welcome another seasoned Scandinavian chef, Fillip Gemzell of One MICHELIN-starred and Michelin Green-star recipient, Restaurant ÄNG, to join him for a collaborative 2-day event this March.
The award-winning Swedish restaurant is famous for its sustainability-driven approach to fine dining. It has earned the talented chef numerous accolades, including a MICHELIN star and MICHELIN Green Star and the Swedish Prize: Chef of the Year in Gastronomic Sustainability.
Located in an organic winery, ÄNG’s menu spotlights produce from nearby farms, forests, meadows and waters and transforms them into something magical using a variety of ancient and innovative cooking techniques and methods. Wines are produced 100m from the restaurant, and many dishes’ ingredients are freshly picked every morning.
On Tuesday, 21st March and Wednesday, 22nd March, Chef Löfdahl and Chef Gemzell will present an exceptional Nordic experience that draws upon the chef’s shared cultural heritage and personal cooking philosophies. Guests can expect dishes inspired by the seasons and Scandinavia in what will be a truly unforgettable experience in the city.
“I have followed Jim’s work for many years now and have always been impressed by the quality he and the team maintain. It feels great to visit Embla and introduce our restaurant ÄNG to the guests,” says Chef Fillip Gemzell about his upcoming trip to Hong Kong.
The event also marks the turn of the season for EMBLA, which will see a whole new line-up of spring-inspired dishes and tasting menus. New additions to the EMBLA menus include smoked eel with pickled herring “Gubbröra” eggs, “Knäckebröd” Nordic crispy bread, Gustav dill vodka from Finland, and a supplemental option of Imperial Ossetra caviar; and “æbleskiver”, a spherically shaped Danish pancake with applewood smoked trout; and a spring radish rose with cured yellowtail, vendace (smallest fish within the salmon family) roe from Kalix, “rosenkvitten” quince fruit, and lemon verbena.
Returning guests will be happy to know that EMBLA staples such as its famous sour milk bread, made with Filmjölk, a fermented milk product from Sweden, Roe deer tartare and celeriac fondant served with preserved truffles, Lapsang Souchong smoked tea scented with pea soy (soy sauce made with yellow peas, otherwise known as “liura”) and fermented onion bouillon, will still be available alongside the new, seasonal delights.
To reserve a spot at the four-hands event, click here, or for more information about the new spring menus, go to www.embla-hk.com