Goldfinch
Chinese restaurant · Adelsgade ·
Cantonese food, unique cocktails, and Chinese tea served
Cantonese food, unique cocktails, and Chinese tea served
"Goldfinch is quintessentially Cantonese: waitstaff whizz out the kitchen carrying plates of noodles and steam baskets filled with dumplings, which they pile onto Lazy Susans. The menu is full of the classics, including BBQ pork buns, scallop toast with sesame, and cold cucumber salad. And even though you’ve likely had versions of these before, Goldfinch’s renditions will not disappoint. The chef has tapped into his mother-in law’s recipe book, essentially merging traditional, homey styles with high-end techniques. The space is also refreshing in a city that has many neutral-toned dining rooms—red is everywhere, from the bar stools to the tiles to the paneled walls. It’s fun for a big night out, so bring a group of friends and grab one of the big booths." - mary holland
"Goldfinch is quintessentially Cantonese: waitstaff whizz out the kitchen carrying plates of noodles and steam baskets filled with dumplings, which they pile onto Lazy Susans. The menu is full of the classics, including BBQ pork buns, scallop toast with sesame, and cold cucumber salad. And even though you’ve likely had versions of these before, Goldfinch’s renditions will not disappoint. The chef has tapped into his mother-in law’s recipe book, essentially merging traditional, homey styles with high-end techniques. The space is also refreshing in a city that has many neutral-toned dining rooms—red is everywhere, from the bar stools to the tiles to the paneled walls. It’s fun for a big night out, so bring a group of friends and grab one of the big booths. photo credit: Mikkel Baekgaard" - Mary Holland
"Copenhagen’s Goldfinch borrows its name from the Hong Kong restaurant of the same name, featured in Wong Kar-wai’s In the Mood for Love. Chef Will King-Smith, previously of three-Michelin-starred Geranium, runs the kitchen while his wife, Megan Leung, is in charge of service on the floor. On many nights you’ll find off-duty local chefs in the dining room tucking into the incredible scallop toast (an upgraded version of shrimp toast) with thimbles of baijiu. Don’t miss out on steamed dumplings or the Hong Kong French toast for dessert. The cocktail program was created by award winning bartender Harry Bell, recently awarded Best Bartender by the Bartenders’ Choice Awards. Open late on weekends." - Anna Norström
"Goldfinch, managed by chef Will King-Smith and Megan Leung, offers a unique Cantonese dining experience. The restaurant features a sleek, modern space with traditional dishes such as char siu pork neck and scallop toasts." - Mary Holland
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