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.
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 firstname.lastname@example.org.
Lobby Level Mandarin Oriental, Kuala Lumpur
P.O. Box 10950
50088 Kuala Lumpur
Tel: +603-2179 8960
Fax: +603-2380 8833