Review: FINDS, the only Nordic Restaurant in Hong Kong

I have no idea why this place is not on the Michelin guide because I honestly think it deserves a Michelin star especially compared to some of the other restaurants I’ve been trying on the 2015 guide. I mean, this is 100 times better than L’altro (L Place) or Moon Thai (Holiday Inn) but the latter are on the guide and FINDS is not. What were these Michelin people thinking?!! Don’t even get me started on CIAK – In The Kitchen (Landmark) which is so generic while FINDS is such a rarity, in fact the ONLY Scandinavian restaurant in Hong Kong.

Even the bread and butter were unique and delicious!

Even the bread and butter were unique and delicious! There were two kinds of butter, one fresh and one with a hazelnut base. Both were foamy and soft, not like the salted sticks you usually get

We came for the Finds 10 Experience celebrating the restaurant’s 10-year anniversary. That’s no easy feat in the city’s here-one-day-gone-the-next-day dining scene.

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Everything here is Nordic inspired, and sourced from Scandinavia

FINDS was originally located in Central/Lan Kwai Fong but due to increasingly unreasonable rent, it moved to Tsim Sha Tsui.

And now without further ado, the dishes:

SMAKLIG MÅ LTID: Rye Crisp, Gräddfil, Golden Vendace Roe

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You dip this rye crisp in the “caviar” (see next photo)

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They took this away before I could finish it. SMAKLIG MÅ LTID means ‘have a tasty meal’ as explained by Chef Jaakko Sorsa

From NORWAY: THE LIFE OF ARCTIC CHARR, Roe, Fillet, Skin

THE LIFE OF ARCTIC CHARR

THE LIFE OF ARCTIC CHARR

Scandinavia being a place of long winters, as explained by Chef Jaakko, its inhabitants through the centuries and millennia had to find different ways to preserve and eat fish. In this example, the Atlantic charr showcases different preserving and cooking methods, including hot, smoked, lightly salted, seared on a hot pan, cured, etc. Light and healthy, but full of interesting and new flavours and textures. I loved it.

DIVER SCALLOP SEASONED WITH ITS DRIED ROE: Spruce Shoots, Reindeer Chips

DIVER SCALLOP SEASONED WITH ITS DRIED ROE: Spruce Shoots, Reindeer Chips

DIVER SCALLOP SEASONED WITH ITS DRIED ROE: Spruce Shoots, Reindeer Chips

Everything was fantastic at FINDS but this was probably the best thing on the menu for me — and I don’t even like scallop!!! This hot dish was perfectly cooked in its own delicious juice, the texture was lightly roasted or torched, soft but not chewy; it didn’t taste like the sea. This kind of scallop is full of flavour as it grows slower because of the cold (maximum temperature where it comes from is 1C). It was also handpicked because in Norway fishermen are not allowed to harvest scallops smaller than 10cm.

The dried reindeer chip on top gave just the right salt kick.

Wine: Domaine J. Lurens, Blanquette de Limoux, Brut, NV accompanied the seafood.

SMØ RREBRØ DS – MINI OPEN-FACED SANDWICHES (Denmark)

"fine dining sandwiches" : Sennep Marinerede Sild – Mustard Herring, Potato Stjerneskud – Halibut, Shrimp Flæ skesteg Med Rødkål – Crackling Pork, Red Cabbage

“fine dining sandwiches”

Traditionally SMØ RREBRØ DS were dishes invented by farmers on a budget. They would use their leftover dinners for lunch the next day and just put them on top of bread to make an open sandwich or ‘tapas’.

At FINDS the sandwiches were apparently the favourite of the Danish queen when she visited Hong Kong, especially the Flæ skesteg Med Rødkål – Crackling Pork, Red Cabbage. Personally I was most impressed with the melt-in-your-mouth Stjerneskud – Halibut, Shrimp which had a buttery texture. The last was the Sennep Marinerede Sild – Mustard Herring, Potato, also delicious.

Accompanied by a Frédéric Lornet, Arbois ‘Les Messagelins’, Chardonnay, 2010.

WILD GAME PATE with Rowanberry Jelly

A tiny tiny spoon of elk paired with a fruity and light jelly made by the chef and his mother.

A tiny tiny spoon of elk paired with a fruity and light jelly made by the chef and his mother.

The small bite came in a forest, like elk does where it's hunted for its strong-flavoured meat. Thank god for the jelly which offset its powerful taste.

The small bite came in a forest, like elk does where it’s hunted for its strong-flavoured meat. Thank god for the jelly which offset its powerful taste.

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TRUMPET CHANTERELLE BROTH – Juniper-Smoked Quail Yolks, Dried Vendace Roe, Chilled Potato Crème

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First it came in this form, before the broth was poured. This might be my least favourite dish, because the mushroom was just not my type.

First it came in this form, before the broth was poured. This might be my least favourite dish, because the mushroom was just not my type.

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The mushrooms are handpicked in Lapland and in the summer hordes of Italians apparently come to do mushroom picking because it’s free for all in the forests

The soup and pate came with a Couly – Dutheil White Saumur, ‘Moulins de Turquant’, 2013 — a citrusy, flowery, mineraly red.

FISKEBULLOR – HALIBUT FISH BALLS FILLED WITH SEA URCHIN (Iceland)
Arctic Shrimp Sauce, Skyr-Dip, Dill-Cucumber

Not the best dish here.

Not the best dish here.

VENISON RYDBERG – A NEW VERSION OF THE CLASSIC
Venison Tenderloin, Goldroot, Beetroot, Fingerling Potatoes, Egg Yolk Crème, Pickled Cucumber, Red Wine Sauce

I was wary of having the deer but this didn't taste gamey at all. It was perfectly cooked, tender but not bloody, and flavourful.

I was wary of having the deer but this didn’t taste gamey at all. It was perfectly cooked, tender but not bloody, and flavourful. It was NOT chewy as I feared it would be.

This dish originates from the Rydberg hotel in Sweden – FINDS does a modern interpretation of it. I liked everything, even beetroot which I usually hate. The beetroot was smoked, which suddenly made it taste good, interesting, and different. The red wine sauce was also spectacular, almost like a gravy to go with the deer. The Fingerling potatoes from France has less starch than the usual potato, and saltier/tastier than normal. The chef told us the potatoes were almost as expensive as the meat. They were certainly delicious.

And now, finally, to DESSERT!!!! Even if I was bursting already I literally gobbled up the treats at FINDS. They were heavenly:

VANILLA SNOWBALLS: Tar Syrup, Spruce Shoot Syrup (LAPLAND)

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The shoot syrup was so fresh and light but sweet, perfectly going with the vanilla pudding balls. I could have had all of these to myself!

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NORDIC PANCAKE PARTY 

Cloudberry, Blueberry, Raspberry, Rhubarb, Lingonberry, Cognac Cream

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You won’t believe how full I was at this point – on my TENTH course – but I still managed to wolf down at least four pancakes!!! I swear they were so good even if I don’t like pancakes, so buttery and light, and the JAMS were out of this world I just want to eat them right now, all over again >_<

LÖ RDAGSGODIS: Saturday Candy Bag

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Our take home sweet treat. Apparently in Finland kids were only allowed to have candies on Saturdays when the government had a crackdown on unhealthy diets.

Obviously I am extremely impressed with what I found at FINDS (he he, get it?). I would highly recommend this place. The food is all very much ingredient-focused, capitalising on quality for the taste. Nothing is overpowering, but everything is unique in its own way.

Would I go back? Hell yeah!

Pricing

LUNCH HK$168

FINDS 10 EXPERIENCE  HK$888 per person / HK$1,088 per person with wine pairing

WEEKEND NORDIC BRUNCH HK$398 per person (minimum 2 guests)

FINDS Restaurant & Bar
1/F, The Luxe Manor, 39 Kimberly Road, Tsim Sha Tsui
TEL +852 2522 9318
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8 thoughts on “Review: FINDS, the only Nordic Restaurant in Hong Kong

  1. CrazyChineseFamily says:

    Interesting as I wouldn’t have thought that there would be a Scandinavian style restaurant. To be honest I really don’t like most of the Scandinavian food, just no taste and I think the worst is the Finnish…
    However it is nice that a chef from Finland is there as well as the table ware 🙂
    Btw the tableware is/ was available world wide and I bet in HK as well

    Like

    • Yeni R says:

      Yeah I don’t think FINDS is reflective of everyday Scandinavian food, it’s a fine dining interpretation of it 😀 I remember when I was in Denmark all I could eat (and afford) was soup anyway boo hoo

      Liked by 1 person

      • CrazyChineseFamily says:

        I think that even I, who is a personknownfor his dislikeofthe Scandinavian cuisine, might actually like the versions at FINDS 🙂

        I always thought Denmark was still pretty cheap compared to Finland or then super expensive Norway, but then again I was probably too long in Finland so nearly any place feels cheap now :p

        Like

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