Norwegian Seafood Gala Dinner 2018

Celebrating 50 years of bilateral relations between Norway and Malaysia, and 25 years of the Norwegian Seafood Gala Dinner

A fine evening of splendour with a lavish spread of salmon, king crab and rich seafood at the Norwegian Seafood Gala Dinner. I could not ask for more.

A fantastic feast fit for a King. Salmon prepared in so many ways that I lost count. The bountiful spread at the Norwegian Seafood Gala Dinner 2018 hosted by Her Excellency Gunn Jorid Roset, Norway's Ambassador to Malaysia, celebrating 50 years of bilateral relations between Norway and Malaysia. This prestigious event was held at Mandarin Oriental bringing together business communities from Norway and Malaysia.

Her Excellency Gunn Jorid Roset

The Royal Norwegian Embassy in Kuala Lumpur has been organising the seafood gala dinner for the last 25 years. Norway's bounty from the sea is showcased at this grand dinner orchestrated by renowned Norwegian chef Frank Naesheim and his team of culinary professionals from Norway, Malaysia and Singapore.
It’s been 25 years since the first Norwegian Seafood Gala Dinner took place in Kuala Lumpur, and how it has grown. More importantly, it’s been 50 years since Norway and Malaysia established bilateral relations, in 1968.

The Norwegian Seafood Gala Dinner serves as an annual highlight for the Norwegian business community in Kuala Lumpur where business meets leisure. It is also a great platform for networking too! Check out the crowd busy mingling or simply catching up.

Some of the Norwegian business community that attended the dinner.

The Minister of Foreign Affairs Dato' Saifuddin Abdullah also attended this year's Norwegian Seafood Gala Dinner.

chef Frank Naesheim

Naesheim, who is Head Chef and CEO of Snorre Food Pte Ltd in Singapore, is bringing with him chefs Geir Skeie, Kenneth Loke, Markus Dybwad and Anderson Ho who will helm live stations, delivering their specialties at the dinner.

Posing James Bond style right next to Chef Frank Naesheim the man behind Snorre Food Pte Ltd. He is also known as the Salmon King in Asia.

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).

Bridget Antoinette Pereira from the Norwegian Embassy in Kuala Lumpur was the emcee for the night.

A splash of luxurious temptations, a grandeur of impressive dining

Seafood is presented in a wide range of cooking styles, prepared with Norwegian and Asian traditions. Some of the dishes include Hot Smoked Salmon with tumeric and garlic, Black Pepper Salmon Loin, Szechuan Trout, Hot Smoked Salmon with sambal,

Norwegian Seafood's Magnificent Spread of Endless Salmon

Mouth-watering delights that works up an appetite.

So much a variety to choose from. Diners were really spoilt for choice.
Sumptuousness Overload

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

Some of the chefs that worked tirelessly preparing a scrumptious meal for diners that evening. They whipped Up some Marvelous Dishes for the night of evening splendour.
Among their dishes are Raw Salmon Salad “Pink Fish”with Apple and Fennel, Panfried Langoustine with Celery in a light Langoustine Soup, Pan Seared Norway Lobster with Hay infused Coconut Milk, Turmeric Tapioca and Pandan Oil, Varanger King Crab with Red Cabbage, Chipotle Mayo and Pickled Jalapenos and Cold Water Prawns with Ebiko Cream and Squid Ink Sago Crisp.

Kenneth Loke Mun Kit, from Johor, was bronze medal winner of Bocuse d’or Asia Pacific 2014 and is now with Fisk Seafood Bar & Market in Singapore.

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.

Sumptuously fresh and rich seafood for the dinner is flown in from Norway made its way to this prestigious event and this includes Norwegian salmon, shrimps, Norwegian cod, king crab, lobster, langoustines, scallops, mackerel, haddock, Atlantic halibut and monkfish, among several other varieties. This fantastic produce will be presented in a wide range of cooking styles, including Norwegian, Chinese, Malay, Indian and Thai. For the first time Norwegian sea cucumber will be featured, braised Szechuan style.

Majestic ice sculptures adds a touch of class in this grand grandeur event of the year!.

Meet Norwegian chef Geir Skele who clinched the top prize at the prestigious Bocuse d'Or in 2009. He has started a hip fast food brand called Pink Fish in Norway, with the focus on Norwegian salmon, bringing an exciting palette of flavours to it. It has been a huge success and the chef has plans to bring it to Asia. He also runs three other restaurants in Norway.