The Norwegian Seafood Gala Dinner 2019
♥ TANTALIZING ♥ MOUTHWATERING ♥ ENDLESS SPREAD OF SALMON & SEAFOOD FROM NORWAY
A splendid showcase of Norway’s bounty from the sea in Norwegian Seafood Gala Dinner 2019
Her Excellency Gunn Jorid Roset addressing and welcoming the guests.
The best and freshest seafood from Norway will be presented in a variety of cuisines in a grand dinner tonight that will tease everyone’s taste buds here. One tonne of seafood was flown across continents from the Norwegian coast.
The Norwegian Seafood Gala Dinner has been the gastronomical event of the year in Kuala Lumpur for the past 26 years.
Chef Extraordinaire - Chef Frank Naesheim
The dinner, orchestrated by renowned Norwegian chef Frank
Naesheim and his team of culinary professionals from Norway, Malaysia and
Singapore, will feature Norwegian salmon and fjord trout, cod, king crab,
langoustines (Norway Lobster), scallops, shrimps, turbot, monkfish and halibut,
among several other varieties of seafood. These will be presented in a wide range of cooking styles
including Norwegian, Chinese, Malay, Indian and Thai.
Naesheim, who is Head Chef and CEO of Snorre Food Pte Ltd in Singapore, is bringing with him chefs Jimmy Chok, Markus Dybwad and Anderson Ho who will helm live stations, delivering their specialties at the dinner.
Markus Dybwad was formerly junior sous chef at Heston Blumenthal’s 3-Michelin star Fat Duck and is now consultant chef with Snorre Food.
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.Chefs that were all
hard at work preparing a fantastic feast for the guests at the Gala Dinner.
Kudos to the team!
The spread is certainly MIND BLOWING!
See for yourselves the fantastic variety.
See for yourselves the fantastic variety.
Among the dishes served up at these live stations are Slow
Roasted / Baked Halibut with Fermented and Salted Soya Bean Sauce, Langoustine,
Wild Mushroom, Smoked Dashi and Egg Yolk, Kingcrab Waffle with Bonito Flakes
and Okonomiyaki Sauce, Shelled King Crab Legs with Chilli and Torched
Hollandaise Sauce and Salmon Trout Tartare in Pickled Daikon Roulade, Micro
Greens and Yuzu Gel.
King Crabs were also served! Yummy!
Awesome Food Presentation too!
There are more than 100 ways to prepare salmon as you can see here in tonight's dinner. The spread of fresh Salmon and seafood is abundant and endless.
I tucked into the endless spread of desserts too! Everything looks soooo yummy.
The ice cream station here serves up very unconventional
flavours all curated especially for the event and seems to be a hit among
guests.
Special guests at the gala dinner this year are Liv Lønnum, Norwegian Deputy Minister of Petroleum and Energy, Dr Xavier Jayakumar, Minister of Water, Land and Natural Resources and Teresa Kok, Minister of Primary Industries.
Ms Lønnum is on a mission to further strengthen
bilateral relations between Malaysia and Norway. She will visit Norwegian
businesses operating in Malaysia. She hopes to learn more about the Malaysian
energy sector, including within the area of renewable energy.
The Gala Dinner is also a great networking platform!
Beautiful ladies dressed to the nines were seen at the Gala Dinner. Don't they look lovely.
And gentlemen looking dashing in their suits.
Well good food certainly unites people.
Kudos to the team that made the Norwegian Seafood Gala Dinner a great success, every year! And here are the chefs behind this!
And thank you for having me! I had a blast!
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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