Nordic cuisine isn't exactly a common meal for Hongkongers, but after more than seven years at Scandinavian restaurant Finds, celebrity chef Jaakko Sorsa believes he knows which combination appeals to locals best. 'We've tried probably over 1,000 types of Nordic dishes over the years and we've weeded out the unpopular ones and know which tastes suit the people here,' says Sorsa. Armed with that knowledge, Finds will introduce this year's Nordic autumn dinner menu on September 21. 'It's honest cooking,' Sorsa says. 'Very clean and fresh.' At a media tasting on Wednesday night, foodies got their first taste of the five-course dinner, which includes a tender slow-braised wagyu cheek with baked tarragon carrots, and a poached silver cod, topped with porcini puree. Asking Sorsa to pick his favourite dish was tough, considering it's all made from scratch, with ingredients hand-picked by the chef. But if he must choose, he picks the poached north sea cod, because 'it's white meat has low fat levels, and is contrasted against the dark and intense porcini'. Sorsa said this autumn had produced especially fresh berries and parsnip, which he turned into the blackcurrant sauce and puree as part of the venison tenderloin dish.