IT was our second last day in Oslo, at the end of our journey around Norway, and we were headed for Kulinarisk Akademi (Culinary Academy) for a cooking class. It was raining and we had bitten the bullet and taken a taxi, having been warned that it could ruin us. The fare of about 200 Norwegian krone (RM107) was worth it as the academy is tucked away in a leafy part of Oslo, with a river running through it, and we would never have found it. It also turned out to be the best culinary experience we had in Norway.
Two chefs were waiting for me and my friend Jeannette Han, who is herself a restaurant owner in Kuala Lumpur. Frode Laupsa, who is the food and beverage advisor at Kulinarisk Akademi, and chef de maison Frederic Klev, had prepped up to teach us six courses on modern Nordic cuisine, and we would have these for lunch as well. As it turned out, we had eight courses! One reason was that we couldn’t forget the king crab we had in Tromso, northern Norway, and the chefs decided to add this as an extra course, and for good measure, one more dessert as well.
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