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Norwegian Seafood Council Presents Norwegian Shellfish to Singapore’s Top Chefs on 108-Year-Old Tall Ship Statsraad Lehmkuhl

by | Nov 2, 2022 | Faces & Happenings | 0 comments

Over 35 notable chefs and seafood importers in Singapore attended the afternoon luncheon, highlighting the demand for sustainable seafood amongst consumers.

On 31 October 2022, the Norwegian Seafood Council hosted over 35 of the best chefs in Singapore in a closed-door luncheon and shellfish showcase on the historic Statsraad Lehmkuhl. The 108-year-old Norwegian tall ship made a stop in Singapore as part of its 20-month-long sail with One Ocean Expedition.

For the exclusive event, the Norwegian Seafood Council flew in Bocuse d’Or Bronze 2019 winner Christian André Pettersen from Norway to specially prepare dishes using Norwegian shellfish; namely red king crab, cold water prawns, brown crab, great Atlantic scallop and Norway lobster. Chef Christian prepared an exquisite menu that highlights the freshness, versatility and exquisite flavour of Norwegian shellfish. 

(Left to Right: Norwegian King Crab «Bun» & Brown Butter Norwegian Sour Cream & Shaved Horseradish Seasoned Sprouts with Aged Vinegar, Scallops & Peas «Grand Cru» Vin Jaune Sauce & Aromatics, Langoustine «Bocuse d`Or» Lightly Pickled Fennel & Apples Sauce Norvégienne)

Dishes included Arctic brown crab with lemongrass & onion salad; cold water prawn with green tomatoes & yuzu jus avocado cream & pomelo; Norwegian king crab in brown butter with Norwegian sour cream & shaved horseradish seasoned sprouts with aged vinegar; scallops with peas, vin jaune sauce & aromatics; and langoustine served with lightly pickled fennel & apples.

Famous chefs from high-end restaurants in Singapore, such as Chef-Owner of Odette, Julien Royer; Head Chef of Burnt Ends, Yvette Lin; Head Chef of Cure, Ales Donat; Head Chef of Basque Kitchen, Aitor Jeronimo Orive and Chef-Owner of Tippling Club, Ryan Clift, took time from their busy schedules to learn more about Norwegian shellfish. The presence of some of Singapore’s leading importers, including Snorre Food and Allswell, at the event, underscored the growing demand for premium, sustainably sourced shellfish among Singaporeans. In addition, the Norwegian Seafood Council had also invited students from Nanyang Polytechnic to provide hospitality for the event. 

“The event was good! We had an amazing discovery of great Norwegian ingredients. The company was great too; it has been a long time since the hospitality industry and chef-friends got together since the pandemic, and it was great seeing everything together in this beautiful venue,” said Chef Julien Royer, chef-owner of three Michelin-starred Odette. 

Chef Otto Weibel of White Marble added, “It is amazing. I have known Norwegian seafood for many years and appreciate the simplicity and perfection of the ingredients. All the seafood were fresh and perfectly cooked by Chef Christian Andre Pettersen.” 

Second to China, Norway is one of the largest exporters of seafood in the world, exporting to over 150 countries. Delicious, fresh, and versatile, Norwegian shellfish and seafood are the preferred choice among top chefs globally. Norwegian shellfish also undergoes stringent regulations to be suitable for sale; for example, the red king crab can only be sold for consumption if it is evenly reddish-brown on the upper side and white-or cream-coloured on the underside, with no wounds, discolouration or scrapes on any part of the shell. The fishing crew sort brown crabs on board according to gender; any brown crabs that are male, under the minimum size with roe on the exterior, or recently moulted are safely released back into the sea.

Norwegian Seafood Council also ensures that all seafood is harvested sustainably to ensure the longevity of marine life and our oceans. The council works with the International Council for the Exploration of the Sea (ICES) to monitor seafood stocks before setting fishing quotas to prevent the depletion of sea life. Norwegian fishermen also use selective equipment to ensure there are no by-catches of larger or smaller sea life, in a bid to safeguard the ecosystem.

“Norway’s fisheries are managed strictly and sustainably, which is reflected in the quality of its seafood. Our government and industry are committed to protecting the ocean for future generations; for many generations, our fisheries have worked with nature rather than competing with it. Thanks to the clean and cold arctic water, Norwegian shellfish are known to grow and mature slowly, offering a characteristic taste and texture that is loved by many consumers around the world. Chefs also trust us to produce and export quality seafood, as we are used to overcoming challenging circumstances and environment,” said Asbjørn Warvik Rørtveit, Director for South-East Asia of the Norwegian Seafood Council.

An organisation formed by the Ministry of Trade, Industry and Fisheries, the Norwegian Seafood Council is committed to ensuring the demand for and consumption of Norwegian seafood across the globe. A proponent of sustainability, the NSC employs a comprehensive, ecosystem-based approach to its fisheries management, as well as stringent regulations to safeguard fresh produce worldwide – ensuring the highest quality and conscious consumption for all. 

Statsraad Lehmkuhl, one of the world’s largest and oldest square riggers still sailing, has embarked on the One Ocean Expedition as part of the UN Decade of Ocean Science for Sustainable Development. Functioning as both a floating university and a sail training vessel, Statsraad Lehmkuhl serves with the goal of promoting and aiding the ocean for sustainable development on a worldwide scale. During its dock in Singapore, the state-of-the-art research vessel has hosted a variety of high-profile events and meetings relating to maritime, ocean and sustainability topics, such as the Norway-Singapore Science Week, Singapore Norway Innovation Conference, and the luncheon and showcase hosted by the Norwegian Seafood Council.

 

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