FRANTZéN’S KITCHEN

T.Dining by Hong Kong Tatler - - The New Gastronomy -

This small pocket of Swe­den in the qui­eter end of She­ung Wan is the site of some of the most ex­cit­ing gas­tron­omy to come out in Hong Kong in re­cent years. It is ex­pected—af­ter all, Frantzén’s Kitchen is the spin-off of chef Björn Frantzén’s much lauded epony­mous restau­rant in Stock­holm, and chef Jim Löf­dahl has done his men­tor proud. The diminu­tive space means it’s a bit of a tight fit, and you can be cer­tain to knock el­bows with fel­low din­ers if you opt for the counter seats—but it’s worth it, to wit­ness the fi­nal prepa­ra­tions that go into highly stylised dishes such as the “Swedish sushi”, a tranche of crispy white moss topped with fal­low deer, ceps may­on­naise, andnd shav­ings of frozen foie gras. The serv­ings can some­times be com­i­cally small—l—it’s best you treat the ma­jor­ity of the menu as small plates—but the tech­niqueque and pre­ci­sion put into craft­ing them al­most jus­ti­fies the high pric­ing. See­keek out the well in­formed staff for a sec­ond opin­ion on how to build your meal, and trust in them to par­lay the more ob­scure in­gre­di­entss and flavours into a more ap­proach­able ver­nac­u­lar.

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