Savour the best of Norwegian Seafood at Restaurant Ember x Snorre Food

From 28 - 30 May 2015, Restaurant Ember will collaborate with Snorre Food to play host to Norwegian Chef Markus Dybwad. Chef Markus will be working with Restaurant Ember Chef Sufian Zain to present a special dinner menu that showcases the best of Norwegian Seafood. I haven't been to Restaurant Ember for over a year and was thrilled to be invited to preview the special dinner menu.

Greenland Prawns, Peas, Eggs & Prawn Emulsion by Chef Markus Dybwad

One of my favourite dishes for the evening, the Greenland Prawns were firm and intensely sweet. They reminded me of the deepwater prawns that I'd savoured when Chef Geir Skeie was in town. The Prawn Emulsion was an umami-loaded cross between Hollandaise Sauce and Prawn Bisque! Drizzled with a flavourful crustacean oil, the rich flavour of the robust sauce was balanced with the sweetness of the peas and the eggs. The deep-fried prawn shells added a lovely crunchy flavour to the dish. Definitely a Must-Try!

Mushroom Consomme, Chicken & Foie Gras Tortellini with Summer Truffle by Chef Sufian Zain

I was told that this is one of the most popular dishes at Restaurant Ember so I was curious to check it out. Topped with generous shavings of nutty black summer truffles, the flavourful and earthy mushroom broth went well with the buttery foie gras that was encased within the tortellini. A Must-Try!

Norwegian Rainbow Trout, Bacon Dashi & Potato Foam by Chef Markus Dybwad

I loved the texture of the rainbow trout, the tiny bursts of brininess from the caviar pearls, the earthy potato foam and the savoury bacon dashi. However, the dish was a little too salty for my taste when all of the ingredients were combined.

Norwegian Monkfish Cheeks with Morels & White Asparagus by Chef Sufian Zain

Another of my favourite dishes for the evening, this was a surf and turf of sorts with a delectable combination of flavours from the sea and the earth. The firm monkfish cheek was sweet and went well with the earthy Morel sauce, delicately-flavoured white asparagus spear and Summer Truffle shavings.  This is also a Must-Try!

Chef Markus Dybwad showing us a Whole Halibut

Diners are offered two choices for their Main Course: (1) Halibut Collaboration OR (2) 60-hour Slow-Cooked Angus Short Ribs, Burnt Onion Puree, Tomato Confit & Beef Jus

Our hosts decided to feature the Halibut Collaboration as this item is only available during the promotion period. Chef Markus Dybwad showed us the whole Halibut that was to be baked before being served with Chef Sufian's special Clam Jus sauce.

Halibut Collaboration: Baked Norwegian Halibut in Clam Jus Sauce by Chef Markus Dybwad & Chef Sufian Zain

The highlight of the menu, Chef Markus explained that the Halibut is baked whole before being portioned and plated. Served with a delectable sauce that comprises Clam Jus, Butter, Cream and some Uni (Sea Urchin) Paste, which added a lift to the delicately sweet flavour of the Halibut. This is a Must-Try especially since it's just for a limited period! To help make your choice easier, do note that the Angus Short Rib dish is available on Restaurant Ember's regular menu. :)

Pre-Dessert: Pineapple Granita & Coconut Sorbet with Caramelized Pineapple & Rum

I was feeling pretty full by this point but the pre-dessert sounded interesting. A lovely combination of smoky, sweet, tangy flavours with a slightly creamy Coconut Sorbet, I hope this refreshing palate cleanser becomes a regular feature on the menu.

"Gold of the Marshes" Dessert by Chef Markus Dybwad Norwegian Cloudberries, White Wine Sabayon, Crystallized Chocolate, Torched Thyme & Salt

The pre-dessert had done its job of whetting my appetite for just a little more food especially since the dessert sounded so intriguing. Chef Markus explained that Cloudberries are a difficult ingredient to source for as they cannot be farmed but grow wild in mountain swamps in Norway and have to be handpicked. The tart raspberry-like fruit is so rare that there are strict laws in Scandinavia governing the harvesting of Cloudberries that are also known as "Highland Gold". It's not often that one finds good Sabayon and I was fortunate to be able to savour a lovely version here. Enhanced with juicy cloudberries, the fragrant smokiness of roasted Thyme, nutty crystallized chocolate and some salt, the well-balanced combination of flavours was irresistible. A Must-Try!

Priced at $120++ per person (dinner only) or $170++ per person (with wine pairing), the Restaurant Ember x Snorre Food promo menu is available for dinner only from 28 - 30 May. Reservations are highly-recommended as limited seats remain for 29 May (Friday).

Full Dinner Menu is available here: Restaurant Ember x Snorre Food Promotion

Restaurant Ember 50 Keong Saik Road, Hotel 1929 Singapore 089154 Phone: +65 6347 1928 Email: info@restaurantember.com.sg

PS: Thank you, Restaurant Ember & Snorre Food, for the kind hospitality.