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.
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.
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
From NORWAY: THE LIFE OF ARCTIC CHARR, Roe, Fillet, Skin
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
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)
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
TRUMPET CHANTERELLE BROTH – Juniper-Smoked Quail Yolks, Dried Vendace Roe, Chilled Potato Crème
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
VENISON RYDBERG – A NEW VERSION OF THE CLASSIC
Venison Tenderloin, Goldroot, Beetroot, Fingerling Potatoes, Egg Yolk Crème, Pickled Cucumber, Red Wine Sauce
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)
NORDIC PANCAKE PARTY
Cloudberry, Blueberry, Raspberry, Rhubarb, Lingonberry, Cognac Cream
LÖ RDAGSGODIS: Saturday Candy Bag
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!
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)