THE recent Norwegian Seafood Gala Dinner held at the Mandarin Oriental Kuala Lumpur was a celebration of the various treasures of the ocean.
The gala dinner was held in conjunction with the Malaysian Norwegian Business Council (MNBC) Innovation Award ceremony, honouring companies that have contributed to increasing business and cross-cultural understanding between Norway and Malaysia.
This year, the award was won by a company, aptly named BASS, which provides maritime management systems.
Over 750 guests and VIPs were treated to a spectacular buffet spread crafted by two members of the Flying Culinary Circus, a team of Norwegian chefs who travel around the world to cater to special events.
The two chefs, Mathias Spieler Bugge and Tor Jorgen Kamprud Arnesen, led a team of several dozen chefs from both Norway and Malaysia to create the many dishes for the night.
The seafood spread encompassed almost all kinds of fish and shellfish imaginable, such as mackeral, Atlantic halibut, caviar, oysters, scallops, herring, crayfish and Alaskan king crab, cooked in various western and asian styles.
However, the main focus for the event was evidently salmon. The chefs created many mouth-watering dishes using that one fish, surprising guests with their ingenuity.
Starting from tame appetisers that featured slices of smoked salmon, the creations got more creative when it came to the main course.
Taking inspiration from traditional Malaysian dishes, the chefs produced such wonders as salmon satay, salmon dim sum and salmon tandoori, to name a few.
There was even a puff pastry encrusted salmon, and salmon tempura.
There were also several live action stations, with chefs rapidly working to either carve up fish like gravlax and smoked salmon, or to dish out bowls of delicious lobster bisque with Norwegian king crab and sour cream.
Desserts were a combination of traditional Malay kuih and some Norwegian cakes and pastries.
Many went back for second helpings of the delicious, creamy Norwegian ice cream.
After the delicious food, guests were treated to a musical performance by the talented Norwegian violinist, Alexander Rybak.
Besides being the celebration of all things Norwegian, the gala dinner also provided a venue to showcase some interesting culinary variations of one of Norway's most recognisable dishes.
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