Head Chef Jim Lofdahl joined the Frantzen team in Stockholm more than ten years ago, after attending culinary school. He was later entrusted to represent Frantzen during the restaurant's three-month residency at the Enigma pop-up dining concept in Dubai. Last year, he arrived in Asia to launch The Flying Elk in Hong Kong.
Lofdahl believes that a good head chef should not just be passionate about cooking, but also needs to have great leadership skills to motivate the whole team. Chefs should also be willing to interact with customers, so the open kitchen of The Flying Elk suits him well.
Lofdahl said he also enjoys learning from different food cultures to adapt and enhance his menus.
“Here at The Flying Elk we present Swedish food with a mix of Japanese and French style. We want to present diners with a unique food journey,” he said.

Veal schnitzel “Bjorn Frantzen”
Comforting fried food is especially popular in Sweden during the long, dark winters. This veal schnitzel is influenced by Japanese tempura, and is coated with bread crumbs, deep-fried until crisp and golden and topped with parsley. It is served with grilled lemon and a petit pois salad on the side to refresh diners’ taste buds.

Fish & chips “TFE”
Hake fish is selected for its clean flavour and succulent texture. The Flying Elk adds a twist to this quintessential European dish by soaking the fish fillet in Swedish beer before it goes into the boiling oil. Skinny fries are deep-fried twice for perfect crunchiness. The restaurant takes further ownership of this classic dish with its house-made “TFE” curry remoulade.

Roasted scallop
One of the most popular dishes on the menu, perfectly cooked Hokkaido scallops sit on a bed of creamy scrambled eggs. Topped with winter truffles and crispy potato fries, the dish demonstrates a harmonious blend of flavours and texture.

Gougeres
These small bites of puff pastry are filled with fennel seeds and Allerum cheddar cream. The contrasting sweet taste of chestnut honey drizzled on top highlights the rich flavour of the Swedish cheese.

Foie gras and chicken liver parfait
Smooth and creamy foie gras and chicken liver mousse sit on a crispy brioche toast with caramelized onion. Finely chopped mushrooms add a contrasting texture, while a sprinkle of Shiitake mushroom powder adds an Asian touch.

Sticky toffee pudding
Warm and rich toffee pudding is served with a scoop of homemade vanilla ice-cream and ginger butterscotch sauce – a perfect combination to give a sweet finale to the meal.