WOK Christianshavn
Copenhagen
En un coup d'œil
Avis
I‘m Thai, and I would say that really nice! Panang curry is yummy. It’s a good fusion food and also Pad Thai! Vegetables are really fresh.
Food was OK. Waited 40 minutes even though the place was half empty. They didn't give us cutlery to-go. I would not recommend eating in. Stools with no backrest, hip-hop/pop music playing, staff eating at the counter, wolt and to-go people coming and going in the small seating area. Definitely not worth 160 kr per meal plus drinks. It's a decent option if you order ahead and go sit somewhere in the beautiful surrounding area. Remember to check for cutlery.
The noodles were very flavorful and well-prepared. Service was friendly and quick, making the experience enjoyable. The lunch deal was great value, including a starter and a drink in the price. Portions were generous, and prices were in line with Copenhagen.
Wok CPH announces itself with a minimalist façade: a sleek black sign, a modest wooden door, and a large window that offers a glimpse of an open‑plan kitchen. The interior continues the “modern‑Thai” narrative—a clean, industrial space punctuated by warm timber accents, subtle ambient lighting, and a few curated Thai art prints that feel more like design statements than décor. There’s no pretentiousness here; the vibe is relaxed, almost reminiscent of a refined street‑food stall rather than a formal dining room. We try the pad Thai, its served on a simple but elegant black plate, the noodles were tossed with bright orange shrimp, crisp bean sprouts, and a sprinkling of crushed peanuts. A lime wedge and a small bowl of fresh coriander completed the tableau. The rice noodles were al dente—soft yet with a pleasant bite—absorbing the sauce without turning mushy. The sauce ; Here’s where Wok CPH’s “complex yet clean” mantra shines. The tamarind‑based sauce is bright and tangy, but the sweetness is restrained, coming from a measured drizzle of palm sugar rather than an overpowering sugary glaze. A whisper of fermented fish sauce adds umami, while a dash of roasted chili flakes supplies a gentle heat. The key to its sophistication is the addition of a micro‑herb garnish—tiny shiso leaves—that adds a slightly peppery, almost citrusy nuance not typically found in street stalls. The peanuts remain crunchy, providing a textural counterpoint to the silky noodles and tender shrimp. The dish feels faithful to the street‑food classic yet elevated through precise seasoning and the inclusion of fresh herbs. It’s a perfect example of how Wok CPH respects tradition while injecting a modern palate.
