'Fu Hao, this Cantonese family restaurant, has existed for 25+ years and is run by Ying and Simon. It is just at my doorstep and I've been going there for almost 20 years with my family. Most of our kids’ birthdays have been celebrated there. I enjoy having their ribs, fried rice with pork, Sio Bao, an array of their dim sum, chicken feet, and a Tsing Tao to wash it down.'

'This is more a bar, run by Morten and Birk, but you can actually make a 3-course meal out of their bar selection. It is close to work and our shop. I always start with 2 different oysters, then I usually have one of their premium seafood tins supplied by Grøndals, probably spicy sardines with some baguette. Then, for the prize, their crab toast to finish. Hit that 3-course and you'll be well off for a few drinks after.'

'Qasim and Kasper are keeping it real. It is getting recognized for Qasim's really good food at absolutely fair prices. They basically opened up on the eve of the pandemic with no help from anybody. And I’d rather enjoy Qasim calling people out on social media which can be quite entertaining and a breath of fresh air. Everything I've had there is amazing.'

'A small Cantonese restaurant run by Ping and He. He was the former pupil of Yan Tao of the amazing Yans Wok. I like having their fried chicken, shrimp toast, Gong Bao chicken, and their crispy duck with Chinese pancakes.'

'On the opposite side of my home, we have the Uki family. There I usually like to have a boat full of sashimi while having a conversation with Daisuke who has just prepared my food. Afterward, I always wash that down with a shot of cognac in their kitchen with Momma Uki, who is a 75-year-old beautiful Japanese woman.'