The Best of Norway by Guest Chef
Markus Dybwad
A
sea of sumptuous treasures landed at Mosaic,
Mandarin Oriental, Kuala Lumpur where gourmands can feast of some of the
very best of Norwegian Seafood from
12 to 18 October 2015. Guest Chef Markus Dybwad is set to dazzle diners with a
plethora of fresh Norwegian seafood set in an elegant and modern ambience of
Mosaic.
Chef
Markus Dybwad owns an impressive list of experiences from Restaurant Bagatelle
in Norway, Heston Blumenthal’s The Fat Duck in UK, Iggys and Equinox in
Singapore. The Norwegian chef is set to impressive our city diners’ with the best
of Norway’s oceanic treasures prepared in many different ways in the Norwegian Seafood Buffet.
One
of the best way to savor the natural sweetness of fresh Norwegian seafood is to
enjoy the Seafood on Ice. Boasting a showcase of Lobster, Snow Crabs, King Crabs, Mussels, Oysters, Crawfish and Greenland Prawn, all gloriously display
on ice, is a treat of sumptuousness.
Bowls
of Caviar also graced the seafood section where diners can indulge in a bite of
heavenly blinis to be topped with Trout
Roe, Cappelin Roe, Red Lumpfish, Black Lumpfish Caviar as well as Salmon Roe.
Not
to be missed is the Japanese station of Sushi
and Sashimi, a lush array of the freshest and sweetest cuts of Norwegian Salmon, Hamachi, Assorted Sushi
and more.
Platters
of Norway’s pride and joy of Norwegian Salmon are prepared in various ways of Gremolata Salmon, XO Salmon, Char Siew
Salmon, Nori Salmon, Gravlaks to be accompanied by more cured and smoked
fish such as Smoked Halibut, Hot Smoked
Pepper Mackerel and more.
To
get a taste of Norway Cuisine, don’t forget to sample Chef Dybwad’s appetizers
and soups such as Herrings with Salad,
Skagen, Blue Crab with Pomelo, Norwegian Style Fish Soup, Lobster Bisque, Clam
Chowder and Bouillabaise.
For
hot buffet, visit the various hot cuisine stations for treats of Norwegian
seafood prepared in various cuisines from all over the world.
The
Grilled Station is set to amaze many with Cajun
Marinated King Prawns, Red Fish with Ratatouille, Steamed Mussels, Grilled King
Crab and Grilled Black Pepper Cod.
Simply choose seafood of your choice and let the chef cooked it to your liking!
For
treats of Malay and Indian cuisines, Norwegian King Crab, Lobster, Prawns and
Fish are prepared into dishes such as Jalfreezi
Mackerel with Tomato & Onion Sauce, King Crab Cooked in Dried Chili Paste,
Fried Saithe Fish with Local Spices, Jingga Moile of Prawn Cooked in Coconut
Oil, Fresh Water Prawns in Spicy Coconut Sauce, Tiger Prawns with Turmeric
& Chili and more.
The
Chinese Station highlights whole Steamed
Brill with Fresh Chili Hunan Style together with more dishes of fried
seafood and noodle station.
Don’t
miss the beautiful golden spread of Assorted
Cheese and Crackers!
While
everything seems too irresistible, do save some room for Mosaic’s signature
desserts showcasing Norwegian Waffles
served with Sour Cream and Raspberry Jam, Norwegian Apple Trifles, Trollcream
which is a typical Norwegian Lingonberry Mousse, Spiced Panna Cotta with
Cloudberries, Rose Hip Soup with Whipped Cream, Chocolate Fountain, Mini
Desserts, an array of luscious Cakes and Pastries plus local desserts and house
made Ice Creams.
Available daily for
dinner from 10 to 17 October from 6pm to 10.30pm, the Norwegian Seafood Buffet Dinner is priced at RM198 nett per person.
Guests may also indulge in the Norwegian
Seafood Sunday Brunch on 18 October from 12pm to 3pm, priced at RM178 nett
per person.
For more information or
dining reservations, please call +603 2380 8888 or email mokul-fb@mohg.com.
MOSIAC
Lobby Level Mandarin
Oriental, Kuala Lumpur
P.O. Box 10950
50088 Kuala Lumpur
Tel: +603-2179 8960
Fax: +603-2380 8833
Website: www.mandarinoriental.com
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