11 servings at Chiba — A high-energy dim sum spread reworks Chinese classics in Vesterbro

Sizzling woks, steam rising, and crunch hitting in the same breath. At Chiba, dim sum shifts shape and texture. Raised behind the counter of her mother’s Chinese restaurant, Nickie Mydung brings those flavors back with sharper edges and a modern dining room to match.

The eleven-serving menu lands nostalgic and full of heat. Teriyaki-glazed aburi salmon. Crispy spring roll with crab and black mushroom, shrimp toast, and fried calamari with tamarind. Dumplings follow in three forms—crystal prawn with bamboo shoots, king oyster mushroom shumai, and chicken-prawn wontons in Korean pepper sauce. From the wok: black pepper beef and orange chicken scented with kumquat and vanilla, before pistachio cheesecake closes things out.

The flavors you know—just not like this.