Together with
his wife Olga, Jensen takes great pride in serving traditional, home-style
Danish comfort food at Denhygge. 
Hygge (pronounced hyoo-guh or hoo-ga)
is the sense of comfort, cosiness and conviviality; creating a feeling of
contentment and well-being within the Danish home. It’s part and parcel of the
Danish lifestyle and the Jensens hope their customers will enjoy an immersive hygge
experience at Denhygge.
After retiring
from the corporate world, Jensen decided to open Denhygge with the aim of
introducing Danish food to local customers here. “Sandwiches, cold dishes and
pork are commonly eaten. However, we serve some hot specialities as well,” said
Jensen.
Opened in
November 2022, Denhygge boasts clean lines, austere décor within: an open-plan
kitchen served as the key focal point alongside a faux fireplace with
mantelpiece. A spiral staircase decked with miniature flags, rustic wood
accents, and large picture windows blend cohesively to create a welcoming,
homely setting.
A made-to-order
artisanal nuts and seed-laden dark rye bread forms the basis for their range of
sandwiches. Accentuated with a mildly sweet and aromatic curry spiced mayo, sliced
red onion and crispy pork lard, the Marinated Herring on Rye Bread with Egg (regular
RM26, large RM32) won instant approval with its tantalizingly tart-tangy-briny-sweet
accents.
The Roast Beef
on Rye Bread (regular RM24, large RM30) also proved on-point. We gave two
thumbs up to the tender, blush-pink slices of roast beef topped with creamy remoulade,
zingy horseradish and fried onion.
Delectable sliced
pork belly seasoned with spices played a leading role in the delicious Rullepølse
(regular RM22, large RM28); layered atop rye bread with onion and diced aspic.
Those diminutive dices of savoury meat jelly packed sublime, full-bodied
flavour thanks to it being a solidified reduction of pork jus and browned
onion.
Equally notable
was the Pork Liver Pate (regular RM20, large RM25) sandwich. Lending textural
contrasts to it were pickled cucumber and crisp-fried bacon pieces; the
flavoursome combination balanced out the paté’s indulgent richness.
Jensen also
offered his fish cakes and cubes of pork in aspic to sample. The Danish version
of fish cakes incorporates potato mash in it, rendering its texture softer compared
to local one which is springier.
As for the pork
cubes, they were brimming with rich meaty flavours. Unsurprisingly to be honest as Jensen had
devoted hours of preparation into its making.
Hot dishes are
offered and changed often in the Jensens’ attempt to cater to local patrons.
During our visit, the week’s speciality of Stegt flæsk or Danish-style Fried Pork Belly (RM55) could have
been a stand-in for local roast pork. Served with boiled potatoes and
creamy parsley sauce, the customary Danish Christmas
dish was rather delectable albeit texture-wise, we found it harder and drier.
Danish dessert tends to be simple as underscored by the Danish-style Apple Pie (RM18). The apple compote used a mixture of red and green apples for the pie filling’s requisite sweet-sour taste profile. Served with crushed macaroons (almond flour cookies), red currant jelly and lightly sweetened and vanilla-accented whipped cream, the light dessert was a nice option to conclude our maiden visit to Denhygge.
For reservations at DENHYGGE DANISH RESTAURANT, call mobile no: 012-824
0020. Address: F13, Empire Damansara Perdana, Petaling Jaya, Selangor. Business
hours: Mon-Sat 10 am to 10 pm (last order 9 pm), closed on Sundays.
