norwegian seafood gala dinner 2015 : it gets better every...

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Norwegian Seafood Gala Dinner 2015 : It gets better every year! October 13, 2015 It is one event that manages to top itself every year. The Norwegian Seafood Gala Dinner returns, and I got myself an exclusive invite again thanks to dearest Marian and the Norwegian Embassy. And oh, hi again Chef Frank Naesheim aka the “Salmon King “.

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Norwegian Seafood Gala Dinner 2015 : It gets better every year!

October 13, 2015It is one event that manages to top itself every year.The Norwegian Seafood Gala Dinner returns, and I got myself an exclusive invite again thanks to dearest Marianand the Norwegian Embassy.

And oh, hi again Chef Frank Naesheim aka the “Salmon King “.

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While I haven’t grown, he hasn’t aged either!

The food display is all too familiar now.As I made my rounds of the buffet I recognised the variety and marked my favourites.Yes, I know the taste even before the buffet begin.

In fact, most of them are consistent and that is a good thing, for food is lip-smacking delicious every year. Thisbeing my 3rd year, I can confidently attest to the quality and workmanship that goes into the preparation of thisspectacular spread.

As expected Chef Frank Naesheim did his rounds prior to commencement of dinner. His sharp eyes inspected thelong buffet lines as his team of culinary professionals from Norway, Malaysia and Singapore worked assiduouslygetting all the food ready and duly displayed for the 700 guests.

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Tables groaned under a tonne of seafood specially flown in from Norway which was presented in modernNorwegian, Scandinavian and Asian cooking styles.Most Asian preparations were under the hot food section, while the freshness and succulent sweetness of theseafood were given due highlight in the myriad of almost raw preparations which includes smoked, tartar and onice and lightly poached.

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Live stations action was by notable chefs such as Norwegian guest chef Markus Dybwab, Sam and Forest Leong(hubby and wife team from Sg) and Malaysian Chef Kenneth Loke; all familiar faces from past NorwegianSeafood Gala dinners.

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The chefs’ specialties were prepared ala-carte at their stations and understandably, majority of the guests made a

beeline for them the moment dinner commenced, myself included.

My first stop was at Chef Sam Leong’s for “Ah Sammmmm’s King Crab Leg La Mian with condiments“. Thismilky bowl of slippery la mian in rich seafood stock is how I began my Norwegian feast each year.

Another favoruite of mine this year was from his wife, chef Forest – the “Sea Scallop Carpaccio with Shallot &Spring onion oil”.This dish consisted of layers of scallops with a dash of shallot plus spring onion oil. Textural crunch came fromthe tiny puffs, while petite leaves sat on top of it all.

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Here’s Chef Forest’s station as below. I queued for her scallop carpaccio 4 -5 times that evening. It was so good!

The other live station offerings were (1) Norwegian Diver Scallop Wild Cosmos, Dill Oil, Starfruit Gazpacho,(2) Sterling Halibut with Black Olive & Tigers Milk, (3) Mackerel, Cucumber & Sour Cream and (4)

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Norwegian Sweet Shrimp, Natural Yogurt, Young Mango, Roselle Pollen all in single portions and thuseasy to digest. Or, overeat.

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BELOW: Sterling Halibut with Black Olive & Tigers Milk by Chef Markus Dybwad.

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BELOW: Mackerel, Cucumber & Sour Cream by Chef Markus Dybwad.

BELOW: Matjes Herring “Nadda” by Chef Markus Dybwad.

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This Norwegian salmon with Kaffir Bleak Roe, Creme Fraiche and Horseradish looks simple but thecomponents that went into each assembled portion made each mouthful heaven.

BELOW: Norwegian Sweet Shrimp, Natural Yogurt, Young Mango, Roselle Pollen by Chef Kenneth Loke.

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Well, the night ended too soon!I hope to see everyone again next year. The chefs are all too familiar now, some attendees are friendly faces andwith this being my 3rd year, I felt as if it is an annual gathering of sorts!It was good to see Chef Ricky of MO again as well as the MO team on duty. Some recognise me already andhelpfully held my handphone for better lighting and adjusted the dishes so I could take my photos.

We even discussed the ice cream flavours each year. Usually 3- 4 flavours are offered but there is a new orunique flavour each year.

In 2013 it was lingonberry while last year it was the Honey Apple Ice Cream.This year we had Almond Ice Cream, made using the Chinese almonds and thus an acquired taste but I love it!

Thank you chefs for your time and “ friendship “!

The crisp fish skin “cracker ” provided a nice crunch.

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Smoked salmon loin with black sesame seed paste, Hot smoked salmon with black pepper, Tandoori hot smokedsalmon, Hot smoked apricot salmon loin, Double smoked salmon belly, Salmon signature Thai style, Smoked

salmon Singapore fillet.

Here are the rest of the delectable feast of the Norwegian Seafood Gala Dinner, an oceanic feast as bountiful asever annually.

Array of smoked salmon:

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Carving station: Salmon Gravlax.

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The monkfish. Ugly but delicious.

The centrepiece of the buffet spread – the majestic ice sculpture with its display of the , perfect poster backdropfor thousands of pictures that night.

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PS: I hope I used the right photo.

Poor monkfish was made into a delicious Monkfish Kapitan dish, as my friend Chris had confirmed.

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Fresh, succulent seafood on ice. Everyone’s favourite, more so for the cooked King Crab Legs and Snow Crab onice.

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When there is fresh seafood, sashimi and sushi are staples.That evening guests helped themselves to maki rolls (amaebi, saba mackerel), nigiri (salmon, halibut) andcucumber maki rolls.For sashimi there were succulent cuts of salmon trout, halibut, mackerel and norwegian salmon.

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Baked whole salmon fresh herbs & spices, Thai red curry gravy.

Whole cold poached salmon & medallions.

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Sweet sour salmon with onion and cloves.

Baked whole salmon with spicy red shrimp sauce fennel & citrus salad.

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Gravalax tartar.

Salmon tartar.

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Marinate Herring with Asian salsa.

Hot Smoked Pepper Mackerel.

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Smoked Rainbow Trout Fillet.

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Shrimps Tower’.

There are salads too, though usually ignored. But this is one salmon salad I’ll eat everyday : Seared PepperSalmon Nicoise with quail eggs, potato and green beans.

Thousands of shrimps and 4 -5 hours of labour are necessary for this careful formation – ‘Norwegian Cold Water

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And we have more salmon; smoked salmon fillet with citrus pepper.

This one was interesting; spicy, sour, fruity and bursts of flavours from the olives : Salad of salmon, avocado,green chillis and pink grapefruits.

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These fresh seafood are best consumed well, FRESH, but the extravagant spread included hot dishes as well,cooked mostly Asian style to showcase the suitability of use for the seafood in varied preparations.

Some lightly steamed, some in rich curries and some fried, the repertoire of hot dishes are popular with the localand foreign guests as it is a hosted dinner with many nationalities in attendance.I did notice that the Asian preparations (biryani, curries) was popular with foreign guests.

Bet you never had Hot Smoked Apricot Salmon Loin have you?

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Black halibut fillet with black bean sauce, Stir-fried lobster tails with green chilli paste.

Halibut fillet steamed with Chili Lime & Coriander.

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One of my must-haves every year: The salt crusted turbot with light Normandy sauce.

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Baked Salmon with Green Mango Salad.

Chinese style steamed Cod Fish with Hong Kong supreme soy sauce.

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Biryani “Hyderabad Jheenga” with Norwegian shrimps – looks plain but flavourful.

A luxurious fried rice – with lobsters, crabmeat and prawns.

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“Bacalao” dry salted cod fish, tomato, potatoes and olives.

Grilled Norwegian King Crab legs with blood orange and butter sauce.

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Delectable crab cakes, paired with piquant sauce and salsa.

Pan-fried turbot supreme with seafood sauce, sweet beans, semi dried tomato.

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and chilli gravy.

Flavorful spicy curries; Goan style haddock tails curry and “Salmon Jalfrezi”, sauteed salmon cubes in rich tomato

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The foyer of the ballroom was dedicated to tableful of sweets.

The centrepiece last year was a 40kg Viking made from chocolate. This year, this sugar art piece of a Viking Junkship stood proudly at the desserts table.

The Princess Cake (prinsesstarta) made its annual appearance too. A side view of the strata of the inside of aprinsesstarta would reveal sponge cake topped with a layer of raspberries, the raspberries topped with vanilla cream, the

pastry cream topped with whipped cream and the whole shebang royally enrobed in a thick cloak of green marzipan.

A feast isn’t complete without DESSERTS.

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Another Norwegian sweet – ‘the sweet soup’.

It is a Swedish specialty & served at special-occasion cake, ie birthdays, graduation, etc.

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cream.It was difficult not to overstuff oneself every year!

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But the gala dinner isn’t just about the food.

Every year this dinner is also held in conjunction with the Malaysia Norway Business Council (MNBC) Award.The Malaysia Norway Business Council was established in 1990 with the objective of stimulating business andtrade between Norway and Malaysia and the MNBC Award recognises companies that have contributed toincreasing business, technology transfer and cross-cultural understanding between both countries.

This year, the award went to Bandak Sdn Bhd which is a one-stop manufacturing centre primarily for turnkeydeliveries in subsea and subsea products.It has a projected revenue of US$11 million (about RM45 million) this year.

Other highlights of the gala occasion was Ole Edvard Antonsen, one of the world’s leading trumpet soloists andone of Norway’s greatest international stars.

Cheesecakes, chocolate cakes, puffs and puddings shared the space with local kuih, Asian desserts and ice

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While the magnificent spread during the gala dinner is by exclusive invite only, you can have a taste of Norwegianseafood from 12 – 18th Oct 2015 at the Mandarin Oriental Hotel too.Details are as below: http://www.mandarinoriental.com/kualalumpur/hotel/hotel-news/

** Norwegian Seafood AdventureDelight in a dazzling array of Norwegian seafood, renowned for its quality and delicate flavours. Guest ChefMarkus Dybwad will showcase the best of Norway’s coast in a feast that includes lobster bisque, snow crabs,Norwegian herring, a variety of smoked salmon, red and black lumpfish caviar, and more.

12 to 17 October (Dinner only) – MYR 198 per person18 October (Brunch only) –MYR 178 per person

For more information, please call +60 (3) 2380 8888 or email [email protected].

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