Chef Geir Skeie

2009 Bocuse d'Or Winner 

Chef Geir Skeie, 2009 Bocuse d'Or Winner, was in Singapore last October for Resorts World Sentosa's 'Cooking with Friends' programme. A long overdue post, I was reminded of  his visit whilst checking what was stored on an old SD card. The Bocuse d'Or is a highly prestigious biennial world chef championship that was named for Chef Paul Bocuse.

"Cooking with Friends" Set Lunch Menu at Osia

 featuring Chef Geir Skeie & Chef Katrine Skeie

 

We were lucky to be able to make it on a Saturday afternoon for lunch as lunch guests were invited to stay behind for a complimentary cooking demo by Chef Geir Skeie. Thanks to the RWS Invites card that was given by my folks, we were able to enjoy a discount.

Stone Hearth Flat Bread @ S$11

Topped with Macadamia Pesto (left) & Truffled Kalamata Olive (right)

 

We were hungry so we started with Osia's signature Stone Hearth Flat Bread. There were six toppings to choose from. We selected two for each half of the flat bread. Served with fruity Extra Virgin Olive Oil and a tube of Pistachio Cream Cheese, the freshly baked bread was crisp, fluffy and slightly chewy.

Though the Truffled Kalamata Olive Flat Bread tasted awesome on its own, it tasted even better with the delicately tangy Pistachio Cream Cheese! The cream cheese topping enhanced the nutty flavour of the Macadamia Pesto too. The Stone Hearth Flat Bread is definitely a Must-Try at Osia!

Dill & Lemon flavoured Norwegian Ocean Trout 39 degrees

with Smoked Egg Cream and Pickled Vegetables

 

Although I like seafood, I prefer beef or chicken on any given day. Since Chef Geir Skeie hails from Norway, a country that is famous for quality seafood, I had to try his seafood creations. The Norwegian Ocean Trout was succulent with a hint of dill and lemon. The Smoked Egg Cream was divine! Tasting like a richer version of mayonnaise, it added a creamy touch to the tender, bright orange flesh of the Norwegian Ocean Trout. The pickled vegetables were refreshing and helped to cut through the omega-rich oiliness of the trout. If you find this dish on the menu at Chef Geir Skeie's restaurants in Norway, the Norwegian Ocean Trout is a Must-Try!

Fennel and Orange flavoured Norwegian Shrimp Soup

with Shrimp and Fennel Salad

 

The velvety Norwegian Shrimp Soup was a little on the salty side. Thankfully the brininess of the soup was tempered by the fennel and orange. The rich flavours that infused the soup were replicated with a salad using the same ingredients to enhance the experience. The Norwegian Shrimp Soup is also a Must-Try!

Poached Cod flavoured with Tarragon

with Summer Vegetables in Mussels and Tomato Broth

 

After the Norwegian Ocean Trout and Norwegian Shrimp Soup, the Poached Cod dish seemed to pale in comparison. I figured that I was probably too used to eating the crisp skin and caramelized edges of pan-fried cod and so this was a bit of a paradigm shift for me. In any case, the cod was delicately sweet with minimal seasoning added to it. In contrast to the cod, the rich broth was chockful of flavour and brimming with mussels and firm vegetable chunks. If you love cod and mussels, this dish is worth a try.

Raspberries in Different Textures with Blanc Satin Cream and Crispy Waffle

 

This beautiful dessert was made by Chef Geir Skeie's wife, Katrine Skeie. J and I spent some time gawking over it as we were feeling rather full and thought it was a little too pretty to eat. The sugar-dusted heart-shaped waffle was crisp and lovely with some slightly tart raspberry purée jelly on top. The white chocolate strips were a perfect complement to the raspberry sorbet. The same flavour combination was interpreted in different texures with Blanc Satin Cream serving as a luscious white chocolate-based complement to the firm raspberry purée jelly, raspberry purée and fresh raspberry.  A Must-Try if you see this on the menu at any of Chef Geir Skeie's restaurants.

Husband & wife team: Chef Katrine Skeie and Chef Geir Skeie

 

Here's a photo of the amazing couple behind the wonderful lunch that we enjoyed at Osia. I snapped this photo after the complimentary cooking demonstration offered to lunch guests that day. Keep a lookout on this blog for the recipes soon as Chef Geir Skeie has given me permission to publish them on my blog.

OSIA

Resorts World Sentosa

Hard Rock Hotel Singapore,

Sentosa Gateway,

Singapore 098269

Phone: +65 6577 6688

Email: dining@rwsentosa.com

 

Operating Hours:

Lunch: 12:00pm - 3:00pm (Thu - Tue) Dinner: 6:00pm – 10:30pm (Thu - Tue) Closed on Wednesday