Seafood with a Scandinavian touch

Light and tasty: InterContinental Hotel Kuala Lumpur executive chef Sam Kung (left) slicing a salmon loin that has been sauteed gently with leek ash, into smaller chunks. On his left is Dybward, who is spooning salmon roe onto the salmon.

SEAFOOD lovers who want to savour dishes with a Scandinavian touch have until today to enjoy InterContinental Kuala Lumpur’s Norwegian seafood promotion currently being featured at Serena Brasserie.

The promotion also features seafood supplier GST Group’s consultant guest chef Markus Peter Dybwad preparing an assortment of fresh seafood for patrons.