When Klas Lindberg was tipped off about the old Chinese at St. Eriksplan in Stockholm coming up for sale, he immediately saw potential. It boasted high ceilings, huge windows and a great location – but it would require lots of work. “My old ice hockey buddies came along and chucked away about 62 tonnes of stuff. I can’t say I wasn’t stressed when I realised how much work was involved, but it feels good now to know that the restaurant is in perfect nick and we’ve only got ourselves to blame if something goes wrong,” says the chef.

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