Whenever you think about salmon, whether in a restaurant or in the supermarket, do you notice it always says Norwegian Salmon? Aside from being the second top exporter of seafood, they produce quality products that are clean tasting and moist in texture. From their sustainable fishing practices to their centuries knowledge on preparation. They are known worldwide to have excellent quality seafood.
Norway’s commitment to sustainable fishing dates back to 1816, they were the first country to place regulations to ensure that healthy stocks are maintained, with a sound process to ensure that it will not negatively impact the environment.
Grand Hyatt Manila is home to a myriad of diverse restaurant concepts, each a pleasing journey to the palate. “A Norwegian Feast” is part of the collection of moments of more at Grand Hyatt Manila.
In partnership with the Royal Norwegian Embassy and the Philippine Norway Business Council, they are launching the first ever Norwegian Seafood Festival. It starts on May 17 with the first Norwegian Seafood Extravaganza featuring stellar chefs namely Chef Stig Drageide, 2016 Asia’s Best Female Chef Margarita Fores and Grand Hyatt Manila’s very own Executive Chef Mark Hagan.
The feast continues from May 18-26, where diners of the Grand Kitchen will have the opportunity to indulge in the famed seafood from the icy cold waters of Norway.
Snippets from the Launch
A number of dishes that were showcased were the following:
- Cured Salmon/Potatoes/Lemon Gelee/ Crispy Potatoes/ Caviar – Our personal favourite is the cured salmon topped with lemon gelee paired with the crispy potato with caviar. It had a nice clean taste which was accented by the lemon gelee and complimented by the radish and texture from the potatoes.
- Potato/ Dill/ King Crab – Crispy tart crust topped with potatoes and king crab.
- Lamb/ Peas/ Potatoes – The Lamb and potatoes were arranged in mille-feuille like fashion where there were two layers of lamb and thinly sliced potatoes. Then topped with peas and crispy potato skin in a soy glaze.
Each of the different dishes utilizes ingredients that are most abundant in Norway, this includes game and seafood.
Chef Stig Drageide of the Theatercafeen elevates the palate with new highlights to its selection in its premiere a la minute restaurant, The Grand Kitchen.
For over a century the TheatreCafeen has been a home for many influential members of the art and culture scene of Norway. Executive chef Stig Drageide and his team prepare dishes and set menus using the best seasonal produce. They draw their inspiration primarily from European cuisines.
Feast on Norwegian Halibut, Haddock, Whiting Fish, Blue Mussels, Scallops and of course, the famous Norwegian Salmon at the Grand Kitchen.
Available at PHP 1,906 NETT for lunch and PHP 2,200 NETT for dinner.
The Grand Kitchen
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