Restaurant 1F, The Luxe Manor 39 Kimberley Road Tsim Sha Tsui Hong Kong Published on: 10-08-2016
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Why Finds is special ?
The first floor of Tsim Sha Tsui’s boutique themed-hotel, The Luxe Manor, hosts FINDS in a large space encompassing a bar and a restaurant. The setting isis roomy and inviting, with patrons being an even mix of families and couples. The bar is clearly marked off from the dining area, as the mood changes from playful to more serious, although the beats continue to blare a tad too loud for fine dining. The dimmed lighting of the restaurant fits well with the well-spaced wooden tables and pistachio-green fabric chairs, which is offset by the bright purplish-glow of the bar and the somewhat distracting wavy ceiling.
Must try dishes:
Salmon Six Ways,
Nordic Seafood Platter,
House Smoked Salmon Fillet,
Daim Parfait Dessert.
- Nordic Restaurant - Risotto with great taste
- Delicious Scandinavian food
- Hidden gem in HK
- Authentic gourmet Scandinavian lunch
- Great environment, great food
- Main cuisine Speciality
- Noise level Small
- Budget High-end
- Alcohol YES
- Air condition YES
- Had kid menu YES
- Accept credit card YES
- Serve breakfast NO
- Serve vegeterian YES
1F, The Luxe Manor 39 Kimberley Road Tsim Sha Tsui Hong Kong
Tips for you
After seeing the advertisement in HK Magazine, me and my wife decided to treat ourselves a "Finds 10 Experience" menu with wine pairing last saturday. This was our first time to visit the restaurant in Kowloon side in Luxe Manor where they moved quite some years ago, was certainly a worth of a trip from Hong Kong side, it is only a short 10mins walking from TST station, very close to MIRA hotel. Were seated in a corner table, very nordic wooden deco. They use a Finnish designer Arabia/Iittala plates and cutleries which made a nice touch, even a rare-to-find Sarpaneva pots! Started with a "Smaklig Maltid", a rye crisp served on a birch log (from Finland!), together with sour cream and vendace roe. Generous bread basked with a variety of nordic flavors and smoky butter. Crisps were followed by "the life of arctic charr" served on a platter of roe, fillet and fish skin, together with Norwegian handpicked diver scallops with reindeer chips and spruce shoots. I must say went very well with a glass of Brut. Light plates and not too heavy food which was good as we were only about to start. Next arrived Danish mini open-sandwiches (herring/potato, halibut/shrims, crackling pork/red cabbage), together with Chardonnay. Excellent variety, carefully cooked/served, were happy that these were "mini" sizes as normally your typical danish open sandwich can easily fill your stomach! Next we moved to Finland with wild game pate and trumpet chanterelle broth, with some juniper-smoked quail yolks, dried vendace roe and chilled potato creme I think it was - fresh broth with trumpet chanterelle as top flavor, not too salty, and would say was unique display of food (see pictures). Should also mention that aach dish was personally introduced by the executive chef, Jaakko, this added good touch for the experience as during dining we learned from where the ingredients came from and the history behind each dish. This time I would agree that part of the eating is to understand more about the food as for this menu they really have gone lenghts in getting such unique bites! Now after halfway through the menu, we moved to icelandic "fiskebullor" - halibut fish balls filled with sea urchin, served with some nordic dips such as shrims sauce and bowl of dill-cucumbers mix. For me this worked, mouthwatering - just when you thought it cannot get any better! If I would have to choose a main course out of all, this would have been the last plate of Swedish "Rydberg" - venison tenderloin with beetroot and potatoes and red wine sauce. Venison was vacuum cooked which resulted to a fantastic even, juicy and soft dish! Matching wine of course was a glass of red, Santa Sofia DOC - by this time we were getting cheerful, merry, and very full.. but the show was not over, yet. Dessert was vanilla snowballs with tar syrup and spruce shoots - a real memory trail of Scandinavia there. Last but not the least were the "pancake party" with huge amount of various toppings such as cloudberry, rhubarb, lingonberry, cognac cream.. Overall would say this was by far a greatest dinner we've had this year, and a good timing too with Christmas approaching. And value for money? = absolutely. Thank you for the exprience Jaakko, we will be back soon - Kiitos ja Hyvaa Joulua !
I enjoyed the set lunch at Finds. Having lived in a few Scandinavian countries and liking the honest quality of the food there, I was curious to see what a top notch Chef could do with this cuisine. I was pleased with my decision to give Finds a try. I had gravad lax (which was delicious and could have had double the amount easily!), the meatballs with crushed lingonberries, mashed potatoes(which was ALWAYS what was served to me with the meatballs on my travels) and added the light chocolate mousse with berries and a coffee. The set came with a glass of wine. All this for under $300.....a very good bargain. Very well prepared and presented food with a very nice atmosphere and very good service. My only complaint is that I would have enjoyed a good beer to go with- Calsberg was on tap but it would be my least favorite beer ever and in Scandinavia, there are so many better ones to choose from. (a Lapin Kulta would have been terrific!). Lots of aquavit choices and I was delighted to see Norwegian Linie on offer- didn't take advantage of this at lunch but will go back for dinner soon! Happy Hour every day 5-9 2 for 1 drinks.