The new Scandinavian food or Nordic food movement has risen in popularity in recent years. Scandinavian countries, especially Denmark, Sweden, and Norway are notably famous for their fresh produce and wild-caught food. Scandinavian cuisine relies heavily on wild and natural ingredients. More often than not, sweet berries, wild game and cured fish can be seen on the dining table.
Triple Three, located at Level 5 of Mandarin Orchard Singapore, the highly popular and award-winning buffet restaurant in town, will be launching its latest food promotion on 24th March, featuring guest chef Markus Dybwad, for a limited period only. Simply named New Scandinavian Flavours, it reflects the simplicity and freshness of the dishes from the Scandinavian countries.
At the media tasting session, we were introduced to Norwegian-born Chef Markus Dybwad. With a track record from Michelin starred restaurants such as Restaurant Bagatelle in Norway (2*) and The Fat Duck in UK (3*), Chef Markus Dybwad has taken his experiences to Asia to give us the best of what can be offered of cold water seafood.
Chef Markus has been introduced to the traditional Norwegian cooking through his curious nature. His experiences in top-notch restaurants has developed into a food philosophy where styles, flavours and traditions are puzzle pieces that leads to the utmost contentment in fine cuisine.
Here are some of the highlights to expect at the promotion starting next week. There is going to be a lot more but our stomach wouldn’t be able to accommodate all. So do try a little of each for the Scandinavian experience.
Herring on Rye Bread
This Danish open-faced sandwich is a classic featuring pickled herring with mustard sour cream and thinly-sliced crispy sourdough rye bread. The exquisite servings was a delightful start to the night.
Greenland Prawn Beach Set
These prawns were really delicious to begin with. This entire bowl left those sitting around it yearning for a lot more. We were however too shy to ask because this was only the second dish and we were looking forward to what would come next since the dinner had started well. Simply paired with fresh dill and greens atop either baguette or sandwich bread, the sweetness of the prawns totally filled our oral cavity. The Norwegian mayonaise, Mills Ekte Majones, came in tube packaging that delivers smooth and creamy textured mayonaise which perfectly complemented the prawns.
Alvin ate the prawns with shell on, which prompted me to follow suit since I was totally lazy to peel prawns for myself. My dish presentation looks great, I’d SAys! 🙂
But then, why eat the shells if Chef does the peeling for me??
Hand model courtesy of @dehumiditate, another blogger friend whom we got acquainted with at the event.
We are unsure how this dish would be served at the buffet line. Judging from the media session, we only went for the hor liao aka prawn because it is so delightfully flavourful on it’s own. There’s a good reason why this dish is called a “beach set”. Back in Norway, they would just bring the frozen prawns along to the beach. By the time they reached, it would be thawed for direct consumption. Simply peel, assemble, squeeze mayonaise then eat! ^.^
Smoked Mackerel with Sour Cream & Cucumber
Nordic food movement brings with it local, seasonal, pure and ethical cooking through the use of a mixture of classic and contemporary culinary techniques, the age-old food preparation of salting, curing, pickling, smoking and the use of seasonal raw materials focuses on health & well-being and animal welfare. Sound production and cultivation practices create dishes with rustic yet simple mineral-rich flavours.
Eaten on it’s own, the smoked mackerel proved to be too salty for my preference. Venturing out a little more with the accompanying sour cream, horse radish and cucumber slices, the smoked mackerel returned a drastically different flavour which pleased the palette and I finished all these in no time.
Pan-fried Salmon with Vanilla Potato Purée, Capers and Brown Butter
The Norwegian salmon was so fresh and moist even though it had been pan-fried. I am still unable to achieve the kind of moisture retention in salmon. I also loved the creamy mash on the side with a generous drizzle of brown butter and capers.
Smoked Haddock with Leek & Cauliflower
Smoked haddock is one of the favourite ingredients of many dishes in the Scandinavian countries. Having a strong and smokey flavour by itself, it was the fourth fish dish of the night and I was a little overwhelmed by all the fishes. The creamy leek and cauliflower sauce was very buttery fragrant and I would have drenched it on my rice (if there was any).
Stegt flæsk med persillesovs (Crispy Pork with Parsley Sauce)
Akin to our own sio bak, the pork belly has been baked to crispy perfection. Considered a national dish of Denmark, the crispy pork belly is to be dressed with the accompanying parsley sauce, the crispy pork was otherwise too gentle on the tastebud. It took us too long to learn the name of this dish and until now, we are still unable to remember it. Never mind, just reminisce the tastes will do >.<
Cloudberries with Cream & Brown Cheese
Looking strangely like breakfast cereal with granola, nobody really has the stomach space to touch this dish after all the six ahead of this. However the moment somebody mentioned “the brown cheese is very nice.”, all hell broke loose. Nevermind that we were already feeling 110% full. The brown cheese had a distinctive savoury caramel flavour and it was a good thing for Audrey when the chef discovered her serving of brown cheese was too little and proceeded to top up a lot more for her. She would have been “shortchanged” otherwise! Hhahahahh! No regrets putting on extra calories for it.
Right at the bottom of the bowl, lies a heap of cloudberries topped with cream, shaved brown cheese and crusty muesli. Cloudberries look a little like orange/rose-coloured cousin of the raspberries. Often made into jam (because it tastes better this way as per many other berries), they are only native in the arctic tundra where extreme cold weather reigns and fruits in the late summer. They do have the texture resembling that of raspberries due to the seeds within. Frankly speaking, prior to this, I have not even known of the existence of cloudberries. Will definitely make a beeline for this brown cheese / cloudberries combination the next time I come across them.
Aside from the above dishes we sampled, you can look forward to whet your appetite starting with a smorgasbord of Smoked Halibut, Trout, Lamb, and Salmon Gravlax before indulging in Red and Black Lumpfish Caviar, and Capelin and Salmon Roe. Then taste the authentic flavours of the Nordic region with a choice of seafood delights such as Mashed Haddock with Potatoes and Rye Bread, Baked Whole Halibut with Lemon and Dill, and Beer Batter Atlantic Cod with Remoulade Dressing. Danish Meatballs, and Anchovy & Rosemary Roasted Lamb Shoulder will satisfy the cravings of meat lovers.
Exquisite desserts such as Krum Kaka, Apple Gjetost Pie, Lingonberry Yoghurt Crème, Goat Cheese Mousse with Cloudberry Compote, and Danish Cookies are just some of the many delights that will make the perfect ending to a lavish buffet.
Guests dining on the opening night of the buffet will be treated to Chef Dybwad’s interacting and answering questions about his dishes and the New Scandinavian food movement that is taking the world by storm.
About New Scandinavian Flavours at Triple Three
Promotion Date: 24 March to 3 April 2016 | Dinner: 6.30pm to 10pm daily OR Sunday Lunch: 12pm to 2.30pm
Reservations and Enquiries: Tel – (65) 6831 6288 | Email – email@example.com
Price: Adult – $118++ | Child: $48++ (6 – 12 years)
UOB credit/debit cardholders entitled to 50% off for every second diner (maximum 8 persons per card)
DBS credit/debit cardholders entitled to 50% off for every second diner only during Sunday lunch (maximum 8 persons per card)
Mandarin Orchard Hotel
Level 5, Triple Three
333 Orchard Rd, Mandarin Orchard, S238867 (Map)
We were invited to the media tasting session for purposes of the promotion. Thanks for joining us on SAys! Happy Mums. If you liked what you read on our blog, please follow us on Facebook and Instagram for the latest updates. We hope to see you back again soon!
~ SAys! Shirley 🙂