It’s the annual gastronomic event that showcases the Norway’s bounty from the sea. Just look at the gazillion array of seafood!!! Wowwwww that amazes me! And see how we were greeted with the Viking ship ice carving with “frozen” sea produce in the middle of the hall.
The Norwegian Seafood Gala Dinner 2017
Took place in Mandarin Oriental Kuala Lumpur on 13th October. The event started with an opening speech by Her Excellency Gunn Jarid Roset, Norway’s Ambassador to Malaysia. The dinner is then orchestrated by renowned Norwegian chef Frank Naesheima and his team of culinary professionals from Norway, Malaysia and Singapore.
I was super honored to be here, witnessed and experienced this special event myself. Thank you for having me that night. Well done to all the beloved chefs, you guys are awesome!
Fresh seafood for the dinner is flown in from Norway that includes Norwegian salmon, shrimps, Norwegian cod, king crab, snow crab, lobster, crayfish, scallops, mackerel, Atlantic halibut and monk fish. They were all presented in these delicious dishes with a huge range of cooking styles.
This annual gastronomic event also showcases top notch chefs from top notch restaurants such as Fat Duck, Snorre Food, Renaa and etc. This year, chefs Frank Naesheim, Markus Dybwad, Anderson Ho, Kenneth Loke, William Ng, Matthew Leong and James Han were here contributed their culinary skill to the table.
Let’s look on salmon alone, it is being converted into a variety of dishes aside from sushi, sashimi, and smoked salmon. Chef and his team creatively transformed the salmon into hot/cold smoked salmon with gochujang, sambal, and cocktail sauce; whipped up miso pepper salmon, lemon pepper salmon, red curry salmon, and many more! Okay, this is more than 1 year quota of salmon for myself eh?!
I was a little lightheaded with the array of dishes as I dunno where I should start with. I followed the line and queued for each of them (trying but not all); found myself happily sinking in many of the chef’s signatures.
Scallop Tart with scallop roe emulsion, horseradish cream, oxalis, wood sorrel by Chef Mathew Leong from Chef Renaa in Stavanger
Norwegian Red King Crab with buttermilk, crumble, slated egg & curry leaves
Banh Mi with Hot Smoked Salmon
King Crab Legs
Blue Mussels, smoke mayonnaise and leeks
Lemon Pepper Salmon
Pulled Salmon Mantou with ginger and scallion salsa
Salmon Poke Bowl with soba and cucumber flower
Crispy Norwegian Salmon Fish Skin, tomyum emulsion, salmon roe and cress
Norwegian Shrimp Tower
Whole Poached Salmon
King Crab Club Sandwich with tomatoes & avocado
Seared Pepper Salmon “Nicoise” with quail egg, potato & green bean
Major love with the Scallop Tart where the whole combo brought up the sweetness and freshness of the scallop. The scallop tart was too good that it ran out super-fast from the showcase. Norwegian cold water shrimp congee with quail egg, scallion and sesame oil had my vote too! It gathered all the essence from the sea inside this small bowl of creamy texture congee. Yum! Not forgetting the Norwegian Shrimp Tower too. The shrimps were mini mini inside but the meat was refreshing sweet! and many many more
We ended the dinner with some sweet too. I was madly in love with the Norwegian brown cheese, coated in brown with a distinctive caramel aftertaste. I wonder where can I get them here in KL? Anyone knows??? Also some almond and rocky road ice cream to end the day!