EHB are the initials of Esben Holmboe Bang. The chef's first and only dining concept outside of Norway occupies a restored heritage villa that is hundred years old. The culinary journey begins and ends in the third-floor lounge, with canapés and dessert; the other courses are served in the dramatically lit space on the second floor. Nordic in origin with subtle Chinese influences, the seafood-heavy menu is served omakase style.