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Jonathan Tam

@jtam1342

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Chef and owner of @jatakcph

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Take a look at our dish that’s been nominated for "Pork Dish of the Year" by @gastroevents_lf and @whiteguidedanmark.

It was a great experience cooking for the jury and sharing our dish featuring pork from @troldgaarden.

Inspired by Chinese techniques involving curing, sausage making, and barbecue.

Our own take on "Lap Mei" and "Char Sui".

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JATAK er nomineret til Årets ret med gris 2026 🐽

Jataks ret, der tager udgangspunkt i gris fra Troldgaarden, har været længe undervejs. Den begyndte for over et år siden med produktionen af charcuteri efter kinesiske forskrifter, også kaldet lap mei. Griseretten begynder med et udvalg af lap mei i form af skiver af grisebryst konserveret med soja og dansk gin, rygspækket som lardo med lang peber og hvidløg og slutteligt en blodpølse med sprødt, krydret charcuteri viklet rundt om.
Næste akt byder på modnet skaftkotelet og Jataks hjemmelavede char siu af grisenakke. Char siu-saucen er lavet på danske æbler, rødbeder og forskellige kornsorter. Ved hjælp af fermentering og konservering genskaber han den dybde og kompleksitet, som normalt forbindes med ingredienser fra det kinesiske spisekammer. Dertil serveres en rødbedesalat og grillet kål.
Rettens tredje og sidste akt er ris tilberedt i lerpotte toppet med en hjemmelavet kinesisk pølse og dansk produceret soja.

Vinderen afsløres til et awardshow i samarbejde med White Guide d. 9. november 2026.

📽️Kasper Sveistrup, @frame2film_
📸Rasmus Palsgård, @feinschmeckeren

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Reflecting on our Lunar New Year Menu

Inspired by traditional Chinese dumplings.

Har Gao featuring Norwegian shrimp
Pumpkin and Ramson Money Bags
Quail Egg and Potato Wu Gok
Shen Jian Bao with Wild Mushrooms

An endless journey spent practicing and learning the art of making dumplings.

📸 @pa_jorgensen

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Join us this week during fall break.

Our "Cold Dew" solar menu offers a reflection of late autumn, highlighting seafood from cold waters, late harvest vegetables and the arrival of wild game.

Please visit our website or the link in our bio to reserve a table.

#jatakcph #solarmenu

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To be or not to be

September Sunflower Season

Bee watching

Appreciate the little moments

Visiting the brothers at The Pagoda in Tivoli

Celebrating and surprising Jonathan Tam for his big 40 birthday

Someone stole my phone

Ceps Ceps ceps

Bocuse D’or dinner ❤️

One day

Lunch at Bobe

Andersen bakery is killer

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Este fuera pistas de codorniz en el @jatakcph de @jtam1342 pasará a la historia pulposa de las codornices memorables.
Atención al emplatado.
#thp_jatak
#thehungrypulpo #pulpogram #quail #copenhagen

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Fideos cocinados con grasa de bicho con cuernos.
Stratosféricos.
Octópodo revisitando a @jtam1342 en @jatakcph
#thp_jatak
#thehungrypulpo #pulpogram #noodles #copenhague

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Tomates de temporada (danesa) y algo que se podría entender era cecina de ciervo.
Sensacional.
Octópodo revisitando a @jtam1342 en @jatakcph
#thp_jatak
#thehungrypulpo #pulpogram #tomato #copenhague

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Remolacha a la llama, Kombu, verduritas y chiles
Octópodo revisitando a @jtam1342 en @jatakcph
#thp_jatak
#thehungrypulpo #pulpogram #vegetables #copenhague

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Con este stratosférico pimiento de Padrón (pero danés) relleno de calamar y bolillas fermentadas arrancó el menú.
Octópodo revisitando a @jtam1342 en @jatakcph
#thp_jatak
#thehungrypulpo #pulpogram #pepper #copenhague

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Meet Jonathan Tam, the Chef/Matchmaker that led me to Stephanie.
To make a short story long,
In 2021, Stephanie is so moved by Jonathan’s cooking during his Residency at Stone Barns that she immediately pursues a Pastry role at Blue Hill at Stone Barns.
Stephanie and I later meet at Family Meal at Blue Hill
and we fall in love.
8 years prior, in 2013, I ate at Relæ in Copenhagen
and was so moved by the meal.
I went back to the photos a few years ago and unbeknownst to me, Jonathan was behind the scenes as a Sous Chef at Relæ.
This guy from Edmonton is whippin’ up amore in different continents.
Fast forward to present day,
Chef Jonathan is continuing to inspire as the Chef/Owner of Jatak in Nørrebro.
What a delight to see Row 7 Badger Flame Beets with kombu, to taste the sweetest tomatoes with the sweetest tropea onion, to bite through noodles cooked in venison fat and tomato sauce (I wish we had asked for seconds) and to enjoy the Dalsgaard & Barsøe Chicken season 4x ways (it’s the Rolls Royce of poultry in Denmark).
We capped off our final dinner in Europe with Thousand Layer Cake and Stein Auslese Riesling.
A meal worth a special journey to Copenhagen.
We love ya, brother Tam ❤️

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Crispy Skin Quail.

Dry-aged and basted in hot oil so the skin gets crispy while the meat cooks perfectly.

We’ll have a few of these special quails available to add to your "White Dew" menu this week.

Check our website or the link in our bio to book your table.

📸 @pa_jorgensen

#jatakcph #cphfood #Nørrebro

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