Goldfinch — Restaurant in Copenhagen Municipality

A Majestic Fuzhounese Oasis

Positioned within the heart of the metropolis, GoldFinch bestows a distinct and palatable venture into the realm of Fuzhounese cuisine. With its genuine Chinese architecture and skillfully devised menu, this restaurant pledges to gratify your senses and convey you to the core of China's esteemed Fujian Province.

As you enter the splendid GoldFinch, one is instantly captivated by the strikingly opulent interior, abundant with elaborate and bona fide Chinese motifs. The décor embodies a seamless blend of conventional and contemporary aesthetics, offering an ambiance that is both classic and modern. The atmosphere is further enriched by a mesmerizing and diverse assortment of music, seamlessly setting the tone for an exceptional culinary journey.

The beverage selection at GoldFinch is no less remarkable. The red wine, characterized by its fruity undertones and full-bodied palate, complements the menu's refined flavors exquisitely. For those who favor tea, the genuine Chinese tea is an indispensable experience; its subtle and fragrant characteristics are certain to delight even the most discerning of tea aficionados. Concurrently, the Whisky Sour presents a conventional cocktail alternative that, albeit satisfactory, contributes diversity to the array of beverages.

The personnel at GoldFinch genuinely excel in their dedication to flawless service. Their cordial disposition and vigilant attentiveness guarantee that each patron feels esteemed and impeccably attended to, augmenting the overall dining encounter. The effortless fusion of professionalism and amiability exhibited by the staff is genuinely praiseworthy.

Now, we arrive at the pièce de résistance: the cuisine. GoldFinch's Fuzhounese menu boasts an eclectic range of flavors and textures, with the rice, eggs, and duck dish emerging as a noteworthy selection. It is worth mentioning, however, that the dish tends to adopt a somewhat soft consistency after approximately 10 minutes. Nevertheless, the overall caliber and taste of the dish remain laudable, serving as an exceptional initiation to Fuzhounese cuisine for the unacquainted.

Furthermore, the refreshments at GoldFinch are indisputably invigorating, offering a pleasant counterbalance to the sumptuous flavors of the dishes. The thoughtfully curated drinks menu guarantees that each guest can uncover the perfect accompaniment to their meal.

In summary, GoldFinch represents an extraordinary destination for those in pursuit of an authentic and luxurious Fuzhounese dining experience. From the magnificent interior design and the superior array of beverages, to the vigilant staff and masterfully devised menu, this restaurant effortlessly encapsulates the quintessence of China's Fujian Province. While there is some scope for improvement regarding the consistency of particular dishes, GoldFinch remains an essential visit for both the novice and the connoisseur of Fuzhounese cuisine.

With my colleague,...

I recently dined at this restaurant and wanted to share my thoughts on the dishes I tried.

First, let’s talk about the dishes:

Deep-Fried Tofu: The tofu had a slightly thick outer layer, and it wasn’t as tender as expected. I couldn’t detect the fresh fragrance of just-fried tofu, and unfortunately, the salt and pepper flavor didn’t come through either. This dish should have highlighted the natural flavors of the ingredients, but instead, the texture and taste felt disjointed. The skin was just the skin, the filling was just the filling, and the flavor was just the flavor.

Steamed Scallops: The scallops themselves lacked the expected freshness. I’m not sure if it was due to freezing the ingredients or inadequate seasoning, but the XO sauce’s deliciousness didn’t shine through. The accompanying clams lacked both texture and appeal.

Char Siu (Barbecue Pork): This version of Char Siu wasn’t quite the traditional Cantonese-style barbecue pork. The fusion aspect could have worked, but the execution felt off. It resembled tender beef more than anything. While it should have been good in theory, the dish had a strange twist: the scallion and oil sauce, which typically accompanies white-cut chicken, was poured over the Char Siu. This decision puzzled me, as the sauce is meant to be a dipping sauce. Instead of the sweet flavor I was expecting, I ended up with an oddly salty taste. Maybe it should be named “Savory Scallion Pork” to match its actual taste profile.

Wonton Soup: Surprisingly, the most ordinary dish turned out to be the best today. The wonton soup had no standout features, but it was oddly the most satisfying.

Service Attitude: The server who took my order seemed rather impatient, which wasn’t a pleasant experience. Other staff members were okay. The decor of the restaurant is impressive, and the selection of drinks is excellent. The server who introduced the dishes had a great attitude and provided professional recommendations.

Final Thoughts: Unfortunately, this experience didn’t live up to our expectations. While experimenting with fusion cuisine is commendable, flavor should always be a top priority. I won't be returning and can't recommend it to...

If you want to spend 400DKK per person just to have an awfully short glass of below average wine with terribly bad food in a cool location, then stop reading. Otherwise: 135 DKK per glass of wine (riesling): just "OK" may they charge half the prize for a normal serving. This money for something slightly above a shot is just bad, for lack of better words Starters: the deep fried pork ribs literally tasted exactly as if you just took a spoon of black pepper. There will be people who like that, sure, but it is not cooking. The two dressings, just bad and lacking flavor balance (sweet potato and chili with garlic). The char siu buns were the only thing in the whole meal that can be salvaged in terms of flavor and "enjoyability", but nothing off this world. Main dish: sweet and sour pork -- dog food bathed in crankberry juice and a slight touch of ginger. Just avoid it, awful. Dessert: "french" toast -- fried for roughly 10 mins in completely burnt oil. They then add a bunch of condensed milk (Nestle one, the best thing in the whole dinner which tells you the level...), a whole handful of RAW SALTED BUTTER (YES!), and some ok-ish ice cream. Instead of paying for this, you could go and drink a glass of olive oil or eat three big spoons of butter with sugar (it would be the same in calories and flavour). Service: bad, in simple words.

Another remark: who we assumed was a kitchen supervisor, agentleman with cook clothes, was simply walking around, bothering the actual cooks, not working at all and it was at a point uncomfortable to observe it as the place's professional image was...