Marina Bay Sands and Chef Justin Quek of Sky on 57 have invited renowned Norwegian Chef Eyvind Hellstrøm to showcase his mastery of Norwegian seafood.
“It is such an honour to have Chef Hellstrøm as a guest chef at Sky on 57. We have been friends for a long time and have been sharing techniques of cooking Norwegian seafood like divers’ scallops, halibut, cod, salmon and King Crab Legs- all of which I have used at Sky on 57 since it started. To have Chef Hellstrøm in Marina Bay Sands, Singapore, to showcase his country’s finest is really a perfect match,” said Chef Justin Quek. Sky on 57 currently uses premium Norwegian seafood in popular dishes like Nordic King Crab Braised Vermicelli in Superior Broth, Nordic Scallop with Sautéed Ceps and Slow cooked organic egg with Norwegian Smoked Salmon Asparagus Emulsion.
Chef Hellstrøm shot to fame heading up one of Oslo’s top restaurants, Bagatelle. Under his meticulous direction from 1982 to 2009, Bagatelle was awarded two Michelin stars in 1992, which it held till Chef Hellstrøm left in 2009. He has, over the last 10 years, published more than 13 cookbooks and led several high-rated culinary television shows in Norway. In 2009, he won the Golden Frame, Norway’s top television entertainment award, as Best Male Television Host for Hellstrøm rydder opp, the Norwegian version of Kitchen Nightmares.
From 16-20 April, guests can enjoy classical Bagatelle dishes from Chef Hellstrøm like his whimsical Tomato “Club” with Norwegian King Crab, Green Beans and Avocado, Norway Lobster Ravioli with Tomato-Olive Bouillon and Atlantic Cod and Truffles. Throughout the promotional period, Sky on 57 will continue to offer its regular a la carte lunch and dinner menus.
“It is such an honour to have Chef Hellstrøm as a guest chef at Sky on 57. We have been friends for a long time and have been sharing techniques of cooking Norwegian seafood like divers’ scallops, halibut, cod, salmon and King Crab Legs- all of which I have used at Sky on 57 since it started. To have Chef Hellstrøm in Marina Bay Sands, Singapore, to showcase his country’s finest is really a perfect match,” said Chef Justin Quek. Sky on 57 currently uses premium Norwegian seafood in popular dishes like Nordic King Crab Braised Vermicelli in Superior Broth, Nordic Scallop with Sautéed Ceps and Slow cooked organic egg with Norwegian Smoked Salmon Asparagus Emulsion.
Chef Hellstrøm shot to fame heading up one of Oslo’s top restaurants, Bagatelle. Under his meticulous direction from 1982 to 2009, Bagatelle was awarded two Michelin stars in 1992, which it held till Chef Hellstrøm left in 2009. He has, over the last 10 years, published more than 13 cookbooks and led several high-rated culinary television shows in Norway. In 2009, he won the Golden Frame, Norway’s top television entertainment award, as Best Male Television Host for Hellstrøm rydder opp, the Norwegian version of Kitchen Nightmares.
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| Eyvind Hellstrøm |
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