Delicious Danish cuisine served at EXPO

Danish restaurant owner, chef and cookbook author Adam Aamann will be in charge of the food at the Danish Pavilion where guests can try famous Danish specialities such as the open-faced sandwiches known as 'smørrebrød'.

The Chinese will soon get an opportunity to sink their teeth into real Danish open-faced sandwiches, better known as smørrebrød. The Danish chef Adam Aamann, famous in Denmark for having redefined and modernised the world-famous Danish open-faced sandwiches, has created the catering concept at the Danish pavilion, which will house a welcome bar and a roof top café.
Adam Aamann visited Shanghai in October to meet with local Chinese partner Simply the Group, famous in Shanghai for their Thai restaurants Simply Thai. This group will be in charge of catering at the Danish pavilion.
- You could say that smørrebrød and Danish pastries are Denmark's sole contribution to world cuisines, and I'm excited to introduce them to the Chinese and other visitors to the Danish pavilion, says Adam Aamann, who runs two popular restaurants in Copenhagen.

Not only will visitors be able to taste smørrebrød and Danish pastries; other Danish classics, such as a special chicken soup, will also find their way to the menu in the Danish pavilion.
- I want to bring a wide selection of favourite Danish dishes that will prove the superb quality of Danish food at its best, says Adam Aamann. The Danish open-faced sandwiches come with a huge variety of toppings and used to be considered slightly old-fashioned in Denmark. But Adam Aamann thought they deserved a second chance, and he discovered that there was a shortage of decent places where you could eat the national speciality. The quality was often poor and the toppings were often buried in a sea of mayonnaise and tartar sauce. His mission now is to go back to the roots of Danish cuisine and make smørrebrød as delicious as it used to be, before the era of mass production. He makes almost everything from scratch, uses only the freshest ingredients and usually adds a modern twist to his food.