tag:peatix.com,2011:1 2019-10-31T07:53:27+08:00 Peatix John Britto tag:peatix.com,2016:event-141107 2016-01-31T19:00:00SGT 2016-01-31T19:00:00SGT

We are excited to announce this Meatsmith Takeover Seafood dinner, is brought to you by Snorre Food Singapore with Chef Markus Dybwad. Snorre Food In 1987, a young chef left Norway for Singapore to start a restaurant. The chefs’ name was Frank Naesheim, and that was the start of a cold water seafood adventure in Singapore and in South East Asia that is now in its 28th year. Snorre food was established with the vision of bringing Norway’s freshest and finest seafood to the Asian market, and ever since 1987 the range has grown and we have now become one of the leading suppliers of premium cold water seafood from the northern and southern hemisphere. We are still working with the same focus as we had 28 years ago, that our service and knowledge of the product is what will make our success and our valued customer the preferred place to enjoy the best cold water seafood in the world Chef Markus Dybwad With a track record from Michelin starred restaurants such as Restaurant Bagatelle in Norway(**),Heston Blumenthal’s The Fat Duck in UK(***), Iggys and Equinox in Singapore, Norwegian born Chef Markus Dybwad has taken his experiences to Asia to give you the best of what can be offered of cold water seafood. Chef Markus has through his curious nature been introduced to the traditional Norwegian cooking, the fine dining cuisine of the Fat Duck, the French style in Paris, and through nearly 3 years around Asia, - the eastern palette. This has developed into a food philosophy were styles, flavours and traditions are pieces of the puzzle leading to the ultimate moment of the guest satisfaction. Takeover Menu Snacks - Oysters with smoked soy and charred cucumber - smoked codroe with sour cream on toast - Salmon Jerky Mains - Mussels with sherry, leeks and smoked mayonaise - Smoked Haddock in milk, with eggs, capers, parsley and potatoes - Warm, hotsmoked Mackarel, cucumbersalad, sour cream and dill - Hotsmoked Brown crab, black vinegar, Mayonaise, heart lettuce and grilled bread Dessert -Crème Caramel, spice bread and caraway