Ekstedt | Stockholm | New Nordic Cuisine

by Wen Sweden

3 of us had the 4 course menu and 2 had the 6 course. We got to try everything. I also did a non-alcohol drink pairing and it was great. The restaurant uses fire as its key ingredient. Cook in old Scandinavian ways, giving flavor to meat and fish through fire and smoke.

Mathias Dahlgren | Stockholm, Sweden

by Wen Sweden

This was our second visit. The menu is an a la carte, offer small plate selections. We each ordered 1 at a time and swapped so we got to try more. In total we ordered 6 dishes. We left feeling satiated but not overly so.

Fäviken Magasinet | Jämtland, Sweden

by Wen Sweden

We flew from the States and committed 2 days out of our 10 days in Scandinavia for this experience. We had 6 months of anticipation after the initial booking to begin our journey. This was my second visit to Fäviken. With very scenic drive through the countryside, we arrived Fäviken around 5pm.

In June the weather here was still cold. It was snowing for about 5 minutes after we arrived. You can’t tell! The sky looks so blue!

At dinner time all guest gathered outside and inside the restaurants lower level to start the dinner at 7pm. Didn’t get to see chef Nilsson at the door this time. We were seated downstairs to share a big table (8 people total) where the appetizers and the rest of the dinner was served.

All ingredients came from this region of Sweden or Norway. The scallop is the dish chef Nilsson is most famous for. It had been cooked in its own shell without any seasoning over burning juniper branches. The texture of the scallop was so good not to mention its delicate sweetness.

The food came with exciting flavors and big contrasts in modern presentations meeting traditional ingredients. I felt it was like the future of food steeped in the past.

From a bone marrow brulée, a savory meat pie (so good!!!) , a box of candy, to duck egg liqueur and homemade snus. These will be an experience I will not forget!

Outside, there is a tipi complete with a bonfire burning inside. At the end of dinner, you are offered cigars that you can smoke in a fire lit tipi. It was my first time to smoke cigar inside a Tipi. What a special night!

People said this was a “once-in-a-lifetime” trip, and we were lucky enough to experience it twice! I would have loved to have done it all over again, will have to wait for another season for different ingredients.

Tempura Kondo

by Wen Japan Michelin Star Tokyo

Tempura Kondo てんぷら近藤

東京都中央区銀座5-5-13坂口ビル9Ｆ
5-5-13 Ginza, Sakaguchi Bldg 9F, Chuo 104-0061, Tokyo, Japan
+81 3-5568-0923

Kaede Dinner Course

This place is a Michelin 2 starred restaurant. Chef Kondo has 2 pans filled with oil. He would batter the food, then place it in the first pot for a very short amount of time, then transfer it to the second pot. The tempura was lighter on batter than what you find at most places and literally from pot to plate a piece at a time. If you’re a die hard sweet potato fan, don’t forget to order their signature sweet potato tempura, which has to be ordered at the start of your meal as it requires about 30 mins to prepare.

Appetizer

Prawn Heads

The head of the prawn was so crispy, like potato chips!

Prawn

Soft and juicy with a very thin layer of batter.

Asparagus

Kisu

The fish was in perfect texture, crispy on the skin but juicy and tender inside!

Shiitake Mushroom

Eggplant

White Fish

This is my favorite among all 3 different kinds of white fish.

Baby Corn

The taste of baby corn was so mild and sweet, love it!

Sea eel

Onion

Kakiage

a mixture of bits of scallop. prawn fried in batter

Fruits

Fäviken Magasinet 2014

by Wen Sweden

Frantzén

by Wen Sweden

AQUAVIT

by Wen Michelin Star New York

Aquavit

65 E 55th Street, New York, NY 10022
(212) 307-7311
www.aquavit.org
Nordic cuisine

FOUR COURSE PRIX FIXE MENU

The food is remarkably innovative, harmonious, and balanced. I like the restaurant itself as well, modern wooden furniture with funky Scandinavian decor. The restaurant staff took care of us all through the meal and the food was absolutely delicious.

Amuse Bouche

Pickled tomatoes lollipop sticks.

Bread & Butter

Crisp flatbread and warm Danish rye bread with creamy brown butter and sea salt flakes.

Icelandic Langoustine “Crudo”

Maine sea urchin, celery, lovage, granny smith apple.
The flavor of the smoke that had escaped when they opened the jar had already permeated the goodies inside!