Chef Nizar Achmad's canapes feature salmon, a popular Nordic ingredient.
Chef Nizar Achmad wants to expose Malaysians to delights of Scandinavian cuisine.
FEW ARE as excited about Nordic food as chef Nizar Achmad.
Nordic food is often depicted as bland and mainly made up of seafood, berries, roots and rye.
As Nordic countries experience cold weather for half the year, its cuisine usually involves old preparation techniques such as drying, smoking, pickling and curing to preserve the ingredients.
The Indonesian-born chef, who lived in Stockholm for 14 years, said Nordic cuisine is all about letting the ingredients speak for themselves.
“You have to play with the season. In spring, we like to pick our own berries and truffles. It is all about fresh ingredients, not over-spiced, no chemicals and we avoid fusion techniques,” he said.
Chef Nizar, who calls Malaysia his temporary home, wants to expose local taste buds to the delightful, fresh Nordic offerings.