Treasure the little things in life.

Sunday, October 15, 2017

Norwegian Charm and Seafood Gala Dinner 2017

The Norwegian Seafood Gala Dinner 2017 is a splendid showcase of Norway’s bounty seafood from the sea.

Hosted by Her Excellency Gunn Jorid Roset, Norway’s Ambassador to Malaysia, it took place on October 13 at the Mandarin Oriental Hotel, Kuala Lumpur. 

It’s an annual gastronomic event is orchestrated by renowned Norwegian chef Frank Naesheim and his team of culinary professionals from Norway, Malaysia and Singapore.

Abundant fresh seafood for the dinner is flown in from Norway and this includes Norwegian salmon, shrimps, Norwegian cod, king crab, snow crab, lobster, crayfish, scallops, mackerel, Atlantic halibut and monkfish, among several other varieties.  
 Salmon Salmon everywhere, I just can't wait to eat!

Yummy King Crabs
This fantastic produce will be presented in a wide range of cooking styles, including Norwegian and Asian.
Delectable cuisine

For this dinner chefs Markus Dybwad, Anderson Ho, Kenneth Loke Mun Kit, William Ng, Mathew Leong and James Han will be contributing their culinary skills to the table, alongside Naesheim, who is Head Chef and CEO of Snorre Food Pte Ltd in Singapore.

Markus Dybwad was formerly junior sous chef at Heston Blumenthal’s 3-Michelin star Fat Duck and is now consultant chef with Snorre Food. 

Chef Markus Dybwad 

 Chef Kenneth Loke Mun Kit
Mathew Leong is from the 1 Michelin star Chef Renaa Restaurant in Stavanger, Norway.
Penang-born Anderson Ho has worked with masterchefs Alain Ducasse, Alain Senderens and Gerard Boyer in Raffles Singapore and is chef advisor and mentor to Singapore’s National Culinary Team. Kenneth Loke Mun Kit, from Johor, is corporate chef with Park Hotel Group Singapore while William Ng is Chief Fishmonger at FISK Seafood Bar. James Han is from Snorre Food. 

 Among the guests present at the event enjoying a wide spread of fresh seafood.

 A great platform for networking too!
The Guest of Honour for the night was the Minister of International Trade and Industry, Dato Sri Mustapa Mohamed presenting an award to the CEO of Invest KL, Zainal Amanshah.

 Chef Frank Naesheim and his team of culinary professionals from Norway, Malaysia and Singapore taking centrestage.

Now back to some happy food 😁😃😄
Let's not forget about dessert! The dessert spread located outside is an amazing spread of endless delectable mouthwatering goodies. I had two rounds but could not even try them all.
Indeed guests were all spoilt for choice with so much to choose from.

Towering Delights

 To die for Blueberry Cheesecakes
 My tummy was already so full! I could not try everything! My favourite is their incredible and distinctive flavoured ice creams at the dessert counter managed by these 2 sweet ladies.
It was indeed a remarkable event  that surpassed expectations. A Taste of Norway brought to you by the The Royal Norwegian Embassy in Kuala Lumpur

Thank you so much for having me! Seen here with me is Rio Yamase from Japan who played the Violin in last year's event.

About Chef Frank Naesheim
Chef Frank Naesheim’s seafood dinners have become an annual highlight for the Norwegian business community in Malaysia.
Naesheim has worked in two and three-star Michelin restaurants in France. He was chef de cuisine at the Bagatelle in Oslo when it was awarded a Michelin star, the first restaurant in Norway to be honoured this way.
Known as the Salmon King in Asia, Naesheim first came to work as executive chef at the Vikings Restaurant in Singapore in 1987.
A few years later he established Snorre Food Pte Ltd, to import quality Norwegian seafood and promote it in Asia.
He launched cooking competitions, highlighting Norwegian salmon, as part of the Salon Culinaire, a high-profiled Asian culinary event in Singapore. 
Naesheim has written a cookbook Norwegian Salmon in Asia, produced recipe booklets for salmon and organised the Salmon Buffet of the Century in Singapore. He has been guest chef in numerous food promotions in Asia and Norway.
Naesheim has been serving on the Singapore Bocuse D’or committee since 2000 and is the director of Continental WACS Asia (World Association of Chefs Societies).

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