Restaurant of the week: "Udtryk"

When Udtryk received its first Michelin star in spring 2025–the fastest ever awarded in Denmark–it confirmed what many already suspected: that Asian-inspired cuisine has never been stronger on the Copenhagen dining scene. Born in Hong Kong, Head Chef Edward Lee previously worked under Eric Vildgaard at Jordnær, and that legacy shows–though Lee’s style is distinctly his own. The opening tartlets, arranged with meticulous precision, evoke Jordnær’s elegance, but as the 18-course omakase menu (DKK 1,850) unfolds, the flavors grow darker, deeper and more assertive.

Dishes featuring XO sauce, intense soy reductions and plum koshu reveal a bolder hand. Portions are small, but flavor intensity is immense–from the pork with its generous ribbon of fat to Danish wagyu served atop creamy rice infused with its own drippings. Lee’s kitchen is defined by extraction and depth: Both meat and fish are dry-aged in glass-fronted cabinets within the wine cellar.

Even the turbot, served with a beurre blanc made from a ten-year-old, rare rice wine, reflects that pursuit of perfection. It’s one of the finest turbot dishes in recent memory. While the menu may seem exotic, Lee’s sourcing remains deeply local. The rare Danish wagyu exemplifies his staunch– commitment to small-scale producers. Sommelier Morten Magh, among Denmark’s finest, oversees the wine list. Notably, pairings come in two portion sizes–a thoughtful touch that accommodates both alcohol tolerance and smaller wallets. Udtryk is an extraordinary addition to Copenhagen’s fine dining landscape: precise, daring and deeply flavor driven.