Showcasing the culinary versatility of fresh Norwegian seafood, the highlight from Chef Cheong’s creations was the main course of Slow Cooked Norwegian Salmon with Texture of Artichoke, which Honorary President Mentor and judge Chef Otto Weibel thought was executed exceptionally well. Chef Otto also thought that the Japanese influenced winning menu, which included Norwegian King Crab with Citrus Watermelon Jelly, Apple Stick, Mushroom Caviar, Long Black Seaweed and Yuzu Dressing; Clear Bonito Broth with Poached Norwegian Cod, Assorted Japanese Mushrooms, Homemade Egg Tofu, Braised Daikon and Micro Cress; and Norwegian Cold Water Prawn Tortellini with White Wine Sauce, Seaweed Tuille, Avruga Caviar, Micro Cress and Saffron Foam, shone in its simplicity and the use of complementary flavours.
The contestants, all below the age of 35, hail from reputable leading restaurants across Singapore including Bar-Roque, Gattopardo, Mandarin Oriental Singapore, One Farrer Hotel & Spa, Picotin, Portico, Ritz Carlton Millennia Singapore, St Regis, and Sky on 57.
“My deepest appreciation to all the participants for their hard work, and heartiest congratulations to the winners who displayed a profound understanding of presenting fresh Norwegian produce through their inspiring and remarkable creations. We look forward to further broaden their culinary horizons with the exciting opportunity of working under one of our consulting chefs,” said Mr Jon Erik Steenslid, Regional Director of Southeast Asia, Norwegian Seafood Council, one of the key judges present at the competition.
Also gracing the panel of judges was Mr Terje Martinussen, CEO of Norwegian Seafood Council who flew in from Norway specially for the competition, as well as respected figures from Singapore’s culinary scene, media judge Mr Wong Ah Yoke, Chef Edmund Toh, President of Singapore Chefs Association, and world-renowned chef Mr Frank Arne Naesheim, CEO of Snorre Food Pte Ltd.
About the Competition
Established by the Norwegian Seafood Council in the name of Chef Otto Weibel to honour his tireless work in mentoring young culinary talents, the Otto Weibel & Norwegian Salmon Young Chefs Competition aims to promote Norwegian seafood among young, aspiring and upcoming chefs in Singapore and to support these talents in expanding their knowledge and culinary experience. The competition is hosted by the Norwegian Seafood Council, supported by the Singapore Chefs Association and co-hosted by ITE College West.