Monday, November 28, 2016
Second Day of Business - Frantzén's Kitchen
But let's not be fooled - there's nothing casual about the cooking and the dishes. "Even though it's still a month away before we close the book of 2016, I was tempted to just call this the meal of the year." was my verdict, as I reflected on our meal on Facebook the next morning. We were struggling a bit with the menu at first, not knowing what to order. With sixteen different courses were listed in the categories of "Snacks", "Dishes" and "Desserts" in the form of sketches with a brief description of ingredients, our first reaction was "can we just sweep the menu?" (among the six of us). We contemplated that question while each of us ordered all four "snacks" to start, which arrived at our table in order.
Still caught in the dilemma of wanting to try everything but not sure whether we could finish them, Chef Jim – the executive head chef who's supervising the teams from the front of the house – overheard our conversation and came to our rescue, offering us the option for a reduced portion for the dishes so we could try more. "Deal!" - so we went along with this tasting menu of sorts.
We were usually reluctant to try a restaurant that's only 2-day-old, but here it showed no sign of issues typical of any other restaurant opening. Service was excellent and attentive, even it was absolutely packed (I heard now the tables were booked up til the end of the year), and despite some dishes came a bit slower than the rest, overall we liked the pace of serving. So, yes, definitely the best meal of the year so far, without a doubt, and now the question is when we are going to return to cover the remaining one-third of the menu and to repeat the many dishes we have enjoyed. That would require some serious planning.
(Much) more photos in my Flickr album: https://www.flickr.com/photos/g4gary/albums/72157675412346552
When? November 25 2016
Where? Frantzen's Kitchen, 11 Upper Station Street, Sheung Wan, Hong Kong
"French Toast" with truffles, balsamico vinegar and aged cheese
Roasted Swedish Pork Belly, carrot "hot sauce", pumpkin and dried kale with roasted garlic
Swedish Dairy Cow, dry-aged for 100 days with truffle ponzu, beurre noisette and truffle salt.
Nils Oscar God Lager
Omnipollo Mazarin American Pale Ale