Winner House — Restaurant in Sundbybergs kommun

Most authentic Chinese food I’ve eaten (so far) in Sweden. (I live most of the year in LA and I’m Chinese, so I have a good baseline for comparison). A good sign when we arrived was there were at least three other tables of Chinese speaking (both Cantonese and Mandarin) diners.

Came here for dinner with my partner and my parents, who were visiting from LA. We ordered from the Chinese menu…I completely agree with Foodprints’s comments about the food, especially the stir fried bok choy.

Don’t be put off by the sight of the pork rib and lotus root soup…it may not look the most appetizing but it’s delish…it reminded me of a soup my Farmor used to make.

After eating a couple bites of the foo juk dish, we all commented that it tasted so good…like home cooking.

The steamed fish was super fresh and delicious…my mom and I both commented that it tasted even better than any steamed fish that either of us have eaten recently in LA/San Gabriel Valley.

The least successful dish (although still delicious) was the mapo tofu. Growing up eating this dish (my mom’s maternal side is from Chengdu), I had high expectations…overall the flavors were there but it needed a bit more sourness/acid flavor profile and heat. Also, the pickled veggie used in the dish needed to be diced…it was cut in strips (or perhaps not cut at all), which was strange…but at least the dish had the pickled veggie. (I admit I may be a bit critical with my evaluation of this dish…don’t let this dissuade you from trying it).

If you’re in Stockholm and craving authentic Chinese food, it’s definitely worth the trek out to Sundbyberg for a meal here....

Occasionally, and rather unexpectedly, you stumble into a neighbourhood gem that has quietly evolved beyond a restaurant churning out dishes for the bottom line. Stepping into Winner House, a warm buzz of kitchen clangs, mirth, and playful interaction between the occupants greets you. There are two menus, and the one handwritten in traditional Chinese will not be out of place in Hong Kong.

The Cantonese poached chicken 白切雞 was well seasoned - chewiness of the skin was there, meat could be more tender but overall well cooked with no blood.

The steamed fish 清蒸𩶘魚 was sublime; with minimal seasoning you could taste the springy freshness of the flesh. Great value too.

The chicken wings were deep fried just the way we like it, thin flavourful batter with minimal grease and juicy.

Often the most simple dish is a measure of a kitchen’s depth, and the pak choy 蒜炒白菜, glazed simply in garlic and the wok’s smokiness, achieved the wok hei that has eluded most Chinese restaurants in this part of the world.

There were thoughtful little gestures throughout the meal, a friendly banter or some extra tidbits to make you feel at home. Judging by the clientele, they have managed to strike a good balance in pleasing the Scandinavian palates without neglecting the Cantonese...

The look of this restaurant is dated and worn but the Cantonese dishes are worth the trip.

We had a few classics during our visit:

SWEET AND SOUR PORK ⭐⭐⭐⭐ The tangy sweet and sour red sauce stir-fried with pineapples, bell peppers and onions truly is so good and uses a tradition recipe. The fried pork is a little too fatty and hard but the sauce covers over the faults.

SALT AND PEPPER SQUID ⭐⭐ This uses frozen, commercially cut cuttlefish or squids. It was generous in size but bland. The salt pepper spices and kick of chili didn't come through.

BRAISED TOFU WITH SEAFOOD ⭐⭐⭐ Good stew and enjoyed the tofu cubes, mushrooms and vegetables. The prawns, cuttlefish, scallops and mussels have va frozen taste.

FRIED SPRING ROLLS ⭐⭐⭐⭐ Crunchy veggie filled appetiser that came freshly fried and hot. It went nicely with the sweet chilli dip.

PRAWN CRACKERS ⭐⭐⭐⭐ Small round appetisers. Freshly fried.

The portions of the mains here are very filling. The service is warm and they keep coming back to check if everything is ok. Very generous with the complimentary spring rolls, desserts of red bean soup and fried buns that you can eat wuth condensed milk and sweets that follow even after you have surrendered...