The Norwegian Seafood Gala Dinner has always been magnificent in its showcase of Norway’s bounty from the sea. It was no exception this year as the buffet tables heaving with all kinds of seafood snaked… Read More
What’s the difference between Norwegian Fjord Trout and Norwegian salmon? First it’s the colour – a vivid red orange for the fjord trout, and pink for salmon. There’s also a distinctive taste difference between the… Read More
You could never get enough of Wagyu in Chef Christopher Millar’s finely curated menu at The Library, Ritz Carlton Kuala Lumpur. There are three dishes with wagyu in the six-course dinner (for us it was… Read More
It’s always a “where do I begin” moment at the annual Norwegian Seafood Gala Dinner at the Mandarin Oriental Kuala Lumpur. All manner of seafood, from king crab, salmon, turbot, monkfish, lobster, scallops, haddock, mackerel,… Read More
