With bursts of color, a conquest of Nordic dining
Print Edition
PELIKAN opened its doors about two months ago but it has already become one of the hottest places in town: cool and casual, with great staff and Nordic-inspired food that’ll blow you away.
Danish chef Kasper Elmholdt Pedersen honed his skills at one Michelin starred Henne Kirkeby Kro as well as popular Geist in Copenhagen and farm-to-table restaurant RGE RD in Alberta, Canada.
The dining room located inside a converted heritage building on Xikang Road has a warm, tropical color scheme. “People might expect to experience Nordic dining at a Nordic-themed space. On the contrary, I think it’s much more fun to give an opposite concept regarding the interior style,” Craig Willis, the creative mind behind this establishment, said.
Vintage green tiles, quirky custom-printed wallpapers, raw woods and exposed ceilings make a playful yet relaxed atmosphere.
In the past few year, Nordic culinary trends have taken the world by a storm. “The core of Nordic cuisine is about using quality seasonal ingredients and amazing products from the local environment. At Pelikan, I also work with many high-quality local suppliers and use as much local produce as possible,” chef Kasper said.
Seasonal ingredients and creative preparation are the focus at Pelikan with a fresh Nordic philosophy of cooking, curing, preserving, pickling and plating. Kasper recommends the Chef’s Menu priced at 300 yuan per person, intended to get diners a litte bit of everything.
“Nordic small plates are ideal for sharing between friends. We will fill your table with 10 small and bigger sharing dishes and well, you are in our world of casual Nordic dining,” he added.
On a recent visit, I started my Pelikan experience with baby carrots and radish with herb dips — fresh and simple. Marinated scallop and cucumber tasted was light with subtle dill and seafood flavors.
The beets came charred, which took them to the next level: a smoky flavor followed by the beets’ sweetness mixed with beetroot puree: an irresistible dish for beetroot lovers.
Juicy Pork was the dish I personally loved the most. The pork belly was braised in butter for around 12 hours, making the meat tender and juicy. It is served with pickled onions and beach mushrooms with a dash of mushroom cream on the bottom that gave a slightly earthy flavor.
Pelikan also offers Nordic lunch plates including authentic Danish sandwiches. There is also a chef’s lunch menu (118 yuan per person) that includes five small plates to share at the table.
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