FuWa

Beef noodle soup as a starter of the dim sum menu.

Deep-fried spareribs.

Char siu with plenty of sauce and vegetables.

Kung pao chicken.

The fried part of the dim sum menu.

Deep-fried pineapple and vanilla ice cream with whipped cream and chocolate sauce.

FuWa
Jagtvej 22
2200 Copenhagen N

Notes: 
Last Thursday B and I went out for a casual dinner and drinks with a good friend of ours. After reading quite good reviews in both Politiken and Berlingske, we opted for dinner at FuWa. While B and I will use any opportunity to dig into a greasy kung pao, our friend opted for the dim sum menu, which in this case turned out to be a clever choice. The menu started off with heart noodle soup loaded with tender pieces of beef and scallions. B had set his heart of for spareribs, which turned out to be just fine - nothing to rave about. For main we went with before-mentioned kung pao as well as B's favorite from the Cantonese kitchen, char siu. This take on it was however a bit different from how it is usually served as it was mixed with a great amount of vegetables and some sort of unidentifiable sauce. Quite a shame as the typical barbecued tasted from the char siu did not manage to come through. The kung pao was also quite unlike the kind we have eaten so often in Beijing. Again, there was too much sauce, a severe lack of Sichuan peppers, and quite blandly seasoned. Our friend was more lucky with her dim sum, which we fortunately had a bite of here and there. The shrimp toast was among the best I have ever tasted and the won ton, spring rolls and steamed dim sum were all packed with different flavors. We ended with a meal with a not-so-authentic dessert of deep-fried pineapple and vanilla ice cream. All in all, a fine experience at FuWa though we would not return for the non-dim sum dishes. The dim sum on the other hand is among the best I have had in Copenhagen and certainly a worthy of a visit. Recommended.