A very Danish Christmas and Festive Feast by Filip Søndergaard









Danish X’mas with Filip Søndergaard

There are few things more set to get Hong Kong in the festive spirit than a sensational eight-course traditional Danish Christmas feast, celebrating the very best dishes and produce of the Scandinavian country which continues to punch above its culinary weight.


The arrival of 34-year-old Danish chef Filip Søndergaard marks a unique moment for Test Kitchen as the first chef to return to Hong Kong for a pop-up, as well as the first to serve a very special Christmas menu, as he explains:

“The menu that we’ll be cooking is very much traditional Danish X’mas feast.  The period of Julefrokost (Christmas lunch) is a festive time in December when there are two or even three feasts in the run-up to Christmas.  Celebrated with friends and relatives, there are many hours of eating, drinking, talking, celebrating and more, a special atmosphere of joy and coziness that we call “Hygge” in Danish.”

Christmas has always been our favourite time of the year for us.  There’s no more fun or delicious way to celebrate it than with Filip’s sensational eight-course menu. When he was last here, cooking with the team from Dottir, he wowed diners with brilliant plates and guests can expect more of the same this time. In the drinks pairing we’ll also be serving up Glogg, aquavit, wine and craft beers. It promises to be one authentically-festive evenings to remember, and we can’t wait to feed you and celebrate our favourite holiday season of the year.



About our chef:

Filip Søndergaard is a 34-year-old chef from Denmark.  After culinary school and years as a trainee in Oslo, he moved to London to work for Roussillon, a one Michelin-star restaurant, as Chef de Partie.

He ventured to Australia where he cooked at “Quadrant”, a restaurant serving modern Australian cuisine, before stints in Italy, Australia and back home in Copenhagen where he continued to refine his skills in Nordic Cuisine. For the last 6 years, he has been living and working in Berlin, having moved there for the opening of the Michelin-starred Restaurant Pauly Saal.

” Here is our Danish prototype menu:

Rødbede Sild-Herring

Pickled with Beetroot, Horseradish Cream and Red Herbs

Gravad laks-

Cured Salmon with Aquavit, Dill, Sugar, Salt, and a Mustard Dill sauce

Paneret Fiskefilet

Crumbled Flatfish with a Danish Remoulade sauce


Chicken salad with mushrooms, celery and crispy bacon


Roast Pork belly with Red Cabbage puree and Red Cabbage Salad with Orange and Hazelnut


Danish Meatballs


Roast Christmas Duck, stuffed with Apples and Prunes


Homemade Danish Rye bread, White bread and Spiced Fat

Ris a la Mande

Traditional dessert with Vanilla and Almond with warm Cherry sauce


Danish Chesses served with Knækbrød and Seebuckthorn Marmelade