Frantzen’s Kitchen

11 Upper Station Street, Sheung Wan, Hong Kong

TATLER SAYS

As Frantzen’s Kitchen discreetly heads into its fifth year of operation with chef Jim Lofdahl at the helm, its identity as a “modern bistro with influences from both Nordic and Asian cuisines” is stronger and more defined than ever. With its intimate proportions, the restaurant attracts a loyal coterie of regulars, who banter with the amiable staff. The cooking is loud in a quiet way, relying on quality ingredients and subtle yet unexpected intersections of

Nordic and Japanese sensibilities to surprise the palate. The wine list is not to be sniffed at, with an impressive range of wines by the glass that would put much larger venues to shame.

SIGNATURE DISHES

• French toast

• Onion velouté

• Liquorice and raspberry crème brûlée

TATLER TIP

A special lunch sharing menu is offered for tables of two, allowing those with smaller appetites to try the kitchen’s full repertoire.

AWARDS:

• Tatler Dining 20

2018

PRICE PER HEAD:

HK$1,500