A Sea of Freshness Flown in from Norway at Serena Brasserie InterContinental Kuala Lumpur

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Norwegian Guest Chef, Markus Peter Dybwad

Reviewed, Story & Written by Florence Lee

For seafood aficionados, Serena Brasserie, the signature all-day dining restaurant in InterContinental Kuala Lumpur; will be presenting a four-day Norwegian seafood promotion from 24 to 27 March 2015; in collaboration with GST Group.


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Salmon Crusted with Leek Ash topped with Roe

Be prepared to be tempted by first class Norwegian seafood flown specially in for this promotion and featured in Serena Brasserie’s selected international buffet spread. Not only that, Norwegian guest chef, Markus Peter Dybwad, will personally supervise the preparation to ensure the freshness and quality of the seafood served.

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Canapes

Only 30 years of age, Chef Markus Peter Dybwad has a wealth of experience from Scandinavia as well as Europe. We were particularly impressed when he talked about his experience working at the three Michelin star restaurant, The Fat Duck alongside Chef Heston Blumenthal. This young and humble chef has also travelled around Asia showcasing the varied tastes of Norway.
Seafood from the coastal waters of Norway is renowned for its quality, natural taste and delicate flavours.

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The Pickled Herring

At the preview organized for the media, we had the opportunity to watch Chef Markus live at the action station preparing the salmon crusted with leek ash topped with roe. The burnt taste of fine leek ash does blend well with the fresh salmon used; and it was simply divine. Other cold dishes that were presented include the pickled herring, blue mussel in tomato vinaigrette and fennel gazpacho with Greenland prawn.

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Fennel Gazpacho with Greenland Prawn

Chef Markus also recommended guests to try the pickled herrings, a favoured delicacy all over Europe as well as other mouth-watering creations which include traditional Scandinavian specialities such as skagen salad, smoked salmon with scrambled eggs, smoked mackerel, smoked salmon, cured salmon trout “Gravalaks’ style”; and hot signatures such as baked salmon fillet, halibut in cream sauce, Atlantic cod with soy butter and red fish with ratatouille.

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Blinis with Bleak Roe

A stellar line-up of the freshest seafood; from yabbies to crabs, oysters, fresh tuna, prawns, mussels and the list goes on; are found on the ‘seafood on ice’ buffet spread. Fresh cut of sashimi and sushi is also available.

InterContinental Kuala Lumpur’s executive chef Sam Kung has also conjured up a range of seafood dishes incorporating local spices to be served on the buffet spread. So don’t be surprised if you see specialities like salmon satay, salmon tandoori and green curry with Atlantic cod on the buffet table.
The Norwegian Seafood promotion at Serena Brasserie is priced at RM120++ per adult or toast to the coast at RM180++ per adult inclusive of a bottle of red or white wine and RM60++ per child. Available for buffet dinner from 24 to 27 March 2015.

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Blue Mussel in Tomato Vinaigrette

To celebrate Easter day, on Sunday 5 April 2015, Serena Brasserie will be offering a special buffet priced at RM150++ per adult with free flow of soft drinks and chilled juice, RM75++ per child and RM250++ per adult inclusive of free flowing house wines, standard pour liquors and draft beer. It will be a supercharged event with delectable ‘egg-cellent’ offerings and action-packed activities for the little ‘Superheroes’ such as egg-hunting and egg colouring.

For reservations, please call Serena Brasserie at 03-2782 6228 or email foodandbeverage@intercontinental-kl.com.my
Visit their website: www.intercontinental-kl.com.my for more information.

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