Well-executed sharing plates and great beverage list are not the only impressive elements at Bjorn Frantzen’s second Hong Kong restaurant
After successfully launching Sheung Wan’s Frantzen’s Kitchen in 2016, Björn Frantzén has partnered with Maximal Concepts to open his sophomore restaurant: the Hong Kong outpost of The Flying Elk. While the establishment still offers a taste of Nordic cuisine, the Swedish chef has crafted a new direction—one that differs from the high-concept cuisine presented at both Frantzen in Stockholm and Frantzen's Kitchen. At his new restaurant, success lies within the similar small-bites and sharing plates format, which has been designed to be more accessible and approachable than those of its sister restaurants.
The restaurant’s name and concept are derived from an old Swedish folklore about a famously elusive flying elk with an ornate crown, and the taverns in which hunters traded stories of their encounters with the fantastic beast. Such gathering places became the basis for the interior design concept of The Flying Elk. In true forest cabin style, the establishment’s interiors are timber-lined, while dimmed lighting brings warmth to the space with an elongated open kitchen set opposite a line of forest-green bar stools, while larger parties can settle at the evenly spaced tables scattered across the dining space.