There may be a bit of an uphill hike up Arbuthnot Road to reach The Flying Elk, but the dining experience is worth it. Swedish chef Björn Frantzén’s second restaurant in Hong Kong takes a down-to-earth approach to Nordic cuisine, with a forest cabin-styled interior design that impresses guests with its elongated wood-lined space, complete with open-kitchen counters and a vast dining area. The menu is small but filled with nibbles that are best paired with Nordic-inspired cocktails and wines. Snacks are particularly strong with beautifully baked honey-topped gougeres filled with cheese, or hearty deep-fried pig’s ears with gribiche sauce. Open-faced toasts are generously topped with slow- braised meats, while larger mains are great marriage of land and
 sea. The baby chicken and lobster pot au feu, in particular, are best for sharing. The chicken is tender and lobster succulent. Don’t miss the rich lobster bisque and the roasted root vegetables served on the side. Fruit-based desserts are impressive but so are the cocktails, prepared with Nordic spirits and artisanal liquors concocted with homemade cordials and shrubs. The ambience is buzzy but laid-back. Service is attentive and warm, friendly with sound suggestions for food and wine pairing.

Tatler Tip

The cocktail menu is impressive with concoctions that showcase Nordic spirits that are rare elsewhere. Don’t miss the G&Ts and beverages made with homemade cordials and shrubs.