With a track record from Michelin-starred restaurants such as Bagatelle in Norway, Heston Blumenthal’s The Fat Duck in England, Iggy’s and Equinox in Singapore, Norwegian-born Chef Markus Dybwad is taking his experience to Asia to share the best of what can be offered of cold water seafood.
Chef Dybwad has, through his curious nature, been introduced to the traditional Norwegian cooking, the fine dining cuisine of The Fat Duck, the French style in Paris, and through nearly three years around Asia, the eastern palate.
This has developed into a food philosophy where styles, flavors and traditions are pieced together for his guests’ satisfaction.
The same food philosophy is what the Norwegian chef will be bringing for the Manila foodphile as collaborates with New World Makati Hotel for a Norwegian food promotion until May 20.
The culinary voyage sets sail with Executive Chef Robert Davis and Guest Chef Dybwad at the helm, bringing Norway’s freshest and finest seafood to local patrons during the three-week promotion.
Chef Dybwad stirs to life the lunch and dinner buffet of the hotel’s Café 1228 with spectacles of first-class Norwegian seafood specialties such as Salmon Gravlax, Herring in Tomato, Whole Steamed Brill with Light Soy and Chili, Atlantic Cod with Brown Butter and Dill, Grilled King Crab with Lemon and Parsley, and Haddock in Beer Batter. In addition to a scrumptious seafood smorgasbord, Café 1228 serves up an array of international cuisines and an assortment of meats balanced by cheeses and desserts.