The before there was clearly a Scandinavian restaurant in Singapore was 27 in the past, when Vikings in Paragon mall closed in 1990 after several years.
But fans with the seafood-centric cuisine will again be capable to indulge in pickled herring and smoked halibut.
Two weeks ago, Mr Frank Naesheim, who was simply someone of Vikings, opened Fisk Seafoodbar & Market, serving Norwegian food, in the new Novotel hotel in Stevens Road.
For a final Many years, he\’s got recently been running Snorre Food, that provides Norwegian along with other coldwater seafood to hotels and restaurants here. So opening a Norwegian restaurant seems a no-brainer because already incorporates a ready supply of produce.
Unlike Chinese restaurants, which emphasise live seafood, Fisk – which can be Norwegian for fish – uses mostly the frozen variety, with simply some live shellfish in tanks. But technology is so advanced currently that quality is usually not compromised throughout the freezing, lending credence to your phrase “frozen may be the new fresh”.
An exception, however, would be the Greenland prawns that happen to be cooked and frozen using shell on. The freezing ensures they are lose their succulence.
But they may be sweet and dishes just like Skagen ($12.50), a prawn cocktail within the lunch menu, suffer little loss. Dressed with sour cream and mayonnaise and topped with fish roe and dill, the prawns are delicious and it\’s very easy to overlook their slightly chewy texture.
The King Crab ($38) charms with less effort. The frozen cooked crab legs, thawed and sliced down the middle, are served with lemon and mayonnaise with dill. Those are the sweetest frozen crabs I’ve eaten, quite unlike the briny ones you receive at buffet spreads.
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The hot dishes require more kitchen skills and they also really don\’t disappoint either.
While lunch supplies a small menu of and dishes, the dinner menu is larger and broken into bar bites, starters, mains and desserts.
Most within the dishes are great for sharing. For any soups, living rooms thoughtfully splits them into separate bowls in case you tell the server you’re sharing.
Bar bites are little snacks that are great for establish your food with.
Fried Herring ($3.50 for a couple of pieces) are delightfully crispy puffs of sourdough batter filled up with pickled herring and topped with sour cream and dill powder. I’m not really a fan of pickled fish, although the blend of flavours in such a dish makes any fishiness is kept as small as possible.
Salmon Skin ($3 for a couple pieces) is nice too, when using the crispy little bit of deep-fried skin topped with smoked mayonnaise and trout roe. It really is less crispy as being the salmon skin served in Chinese restaurants. (Also read: Is Crispy Salmon Skin Healthy?)
Langoustine ($29) is a good starter, with all the succulent shellfish’s sweetness perfectly matched with smoked bone marrow, confit of swede (a root vegetable) and fecal material deep-fried kale. You can find just one single small piece on the plate though plus the price makes me ponder on getting a second order.
Instead, I opt for the Atlantic Cod ($32) from your mains, which ends up being the best dish.
Two components of cod are wrapped, including a small little bit of foie gras and oyster mushroom, in napa cabbage and steamed, then served in smoked salmon broth. The dish feels light but is not bland, while using the foie gras adding a hint of richness that will not play competitively with the fish.
If you\’re feeling like splurging, order the Roasted And Glazed Fresh Lobster ($150 for a few persons). The lobster is spliced into two and roasted with spices, together with Greenland prawns. A plate of celeriac, in pieces and pureed, in addition to slices of green apple, comes with the dish.
The lobster is meaty and tasty with spices, nevertheless the prawns, I believe, are a distraction. Cooked twice, they become dry in addition to their more delicate sweetness is drowned through the spices.
The dessert to see is the Uni Ice Cream ($16), which includes a little bit of sea urchin buried using a scoop of milky frozen goodies. There isn’t much uni flavour, on the other hand have fun with this for that mixture of textures from oat crackers, hawthorn berries and nori seaweed.
The restaurant has an adjoining market where one can buy raw seafood and Norwegian groceries. All furnished by Snorre, however.
But for you to do your shopping before dinner because doing so closes at 7pm.
FISK SEAFOODBAR & MARKET
01-01, 30 Stevens Road,?tel: 6732-0711; open: 11.30am to 7pm (Sundays and Mondays); 11.30am to 4.30pm, 6 to 10pm (Tuesdays to Saturdays)
Price:?Budget from $35 someone for lunch and $70 for supper, but more in the event you order lobster
A type of this content appeared inside the print edition from the Sunday Times on November 26, 2017, together with the headline ‘Frozen would be the new fresh’.
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