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:
Pickled with Beetroot, Horseradish Cream and Red Herbs
Cured Salmon with Aquavit, Dill, Sugar, Salt, and a Mustard Dill sauce
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
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