Showcase of Norway’s bounty from the sea


  • Eating Out
  • Thursday, 24 Oct 2019

Chok’s Slow-Roasted Norwegian Halibut with Fermented Soy Bean Sauce.

The Norwegian Seafood Gala Dinner once again showcased an assortment of seafood from Norway at the event held at Mandarin Oriental, Kuala Lumpur.

The centrepiece — a giant ice sculpture of a Viking ship — said it all with an impressive display of monkfish with a trout in its mouth, alongside turbot, king crab, lobster, halibut, haddock, mackerel, shrimps, clams and scallops.

Norwegian ambassador to Malaysia Gunn Jorid Roset hosted the dinner, which was attended by Norwegian Deputy Petroleum and Energy Minister Liv Lønnum, Water, Land and Natural Resources Minister Dr Xavier Jayakumar and Primary Industries Minister Teresa Kok.

The seafood gala dinner has been held in Kuala Lumpur for the past 26 years.

Norwegian chef Frank Naesheim spearheaded the dinner, working with guest chefs Jimmy Chok, Markus Dybwad and Anderson Ho.

Naesheim, who is head chef and chief executive officer of Snorre Food Pte Ltd in Singapore, has been organising the dinner for 20 years.

“About 70% of the ingredients are the same as previous years, but this year, we introduced new seafood such as dogfish, wolfish and tusk (from the cod family) as well as new flavours, ” said Naesheim.

The guests had a taste of Ikan Tusk Bakar Sambal Cili Garing, Goan Wolfish Curry, Smoked Dogfish Fillets and Hot Smoked Salmon with Sambal.

Chef Anderson Ho torching the hollandaise sauce with chilli in the Shelled King Crab Legs.Chef Anderson Ho torching the hollandaise sauce with chilli in the Shelled King Crab Legs.

The three guest chefs were behind the live stations serving their specialities.

Chok wowed diners with Norwegian Scallop with Young Ginger, Chilli, Sesame Oil, Soy and Lime as well as Slow-Roasted Norwegian Halibut with Fermented Salted Soy Bean Sauce.

Dybwad presented Langoustine, Wild Mushroom, Smoked Dashi and Egg Yolk as well as King Crab Waffle with Bonito Flakes and Okonomiyaki Sauce.

Ho teased the guests’ palate with Shelled King Crab Legs with Chilli and Torched Hollandaise Sauce. He also served Trout Tartare in Pickled Daikon Roulade, Micro Greens and Yuzu Gel.

Appetisers included smoked and marinated Norwegian salmon, trout, mackerel, haddock and herring, platters of colourful King Crab Club Sandwich, Norwegian Coldwater Shrimp Tower, Whole Poached Salmon and Medallions and Cooked King Crab Legs on Ice.

Some of the 750 guests also helped themselves to the dishes at the hot carving station, which featured Hot Smoked Greenland Halibut with Tomato and Pomelo Salsa as well as Baked Whole Turbot with Smoked Almond Romesco Sauce.

There were also Malay, Chinese, Thai, Indian and Western dishes.

The Grilled King Crab Legs were a winner, as were the Fried Scallops with Salted Egg Yolk, Crab Cake Sliders with Chipotle Mayonnaise, Salmon Makhanni and Sauteed Coldater Prawns with Cereal and Curry Leaves.

There were also sushi and sashimi at the Japanese station, caviar and a gravlax carving station.

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