It’s been a few months since we last sampled the delicious Nordic fare at The Flying Elk, the Hong Kong eatery masterminded by three Michelin-starred Stockholm-born superchef Björn Frantzén, and already it seems the posh Scandinavian restaurant has something new up its sleeve. We’re speaking, of course, about its all-new seasonal tasting menu.
Kicking off the six-course line-up was Chicken Croquettes, bite-size balls filled with creamy chicken and shiitake mushroom, complemented with shimeji mushrooms and a delicious parsley emulsion dipping sauce. Next to the table was another appetiser, the Oyster “Rockefeller”, with a generously portioned oyster topped with a rich cheese and placed atop a bed of spinach hitting all the right umami notes.
Scarcely had we finished when the Roasted Scallop, one of the signature dishes at The Flying Elk, arrived. A contrast of textures and flavours, the crispy potato flakes and truffle-enriched scrambled egg acted as the perfect foil for the succulent scallop. Without pausing for breath, we then dug into the White Asparagus. Obviously created with the vegetable aficionado in mind, delicate slices of the legume were surrounded in a smorgasbord of peas, pistachio, curried onions and herbs and liberally garnished with a saffron beurre blanc sauce. While the visual effect was stunning, the dish proper was slightly overwhelming, with its many components fighting for dominance with every bite.
The main course – Ox Cheeks “48H” – though, more than redeemed the experience. Here, every morsel of the generous portion of ox cheek had a heavenly melt-in-your-mouth texture guaranteed to thrill any meat-minded diner. The brussels sprouts and pickled onions, meanwhile, lent added dimensions of tartness and crunch, with the sweet caramelised onion velouté drawing the whole dish together.
Though we were well and truly satiated at this point, we just had to sample the grand finale, the beautifully hued Blood Orange Sorbet. Tart yet sweet, it offered the perfect counterpoint to the heaviness of the dishes preceding it, an effect heightened by the added crunch of caramelised hazelnuts.
From start to finish, the new seasonal menu perfectly showcases the flexibility and wide appeal of Scandinavian cuisine, while also highlighting the finesse with which The Flying Elk translates traditional themes into contemporary plates. All in all, it was a wholly enjoyable experience, and one equally suited for a romantic date night or a casual catch-up with loved ones.
The new six-course tasting menu at The Flying Elk is priced at HK$595 per person, with the option of a Swedish Beer pairing for HK$265 per person and a wine pairing option at HK$500 per person also on offer.
The Flying Elk. 2F Wyndam Mansion, 32 Wyndham Street, Central. (852) 2898 3788.