The invitation said “Norwegian Gastronomic Delights”.
“Are we having salmon all afternoon?,” I asked the host in jest when I called to confirm my attendance. It turns out that the catch in Norway yields more than just salmon. I paid badly for that ignorance. The meal was seafood all the way! I didn’t want to risk breaking out in hives (or not being able to breathe!) so I had to skip more than half of lunch. I was the saddest person at I’m Angus Steakhouse that day.
I just watched as everyone expressed pleasure on the freshness of the ingredients and the clean flavors. My seatmates generously described what they were having and I felt like crying. There is absolutely no fun in eating vicariously!
Chef Markus Peter Dybwad flew in from the 3-Michelin Star Heston Blumenthal restaurant in England, The Fat Duck, just to present creations that highlight the freshness of premium Norwegian cooking. And all I did was look at them. Boo!
Chef Markus Peter Dybwad will be at I’m Angus Steakhouse from May 20-29
These dishes will be available at I’m Angus Steakhouse until May 29.
Fennel Gazpacho with Ceviche of Sterling Halibut.
Sooo good, I could have finished a tub.
Royale of Norwegian Blue Mussels with cucumber, roe and seaweed. Mussel jus was used for the feathery bed of tofu.
King Crab from Varanger, Norway with pomelo, mayonnaise and basil.
Chef Markus said that the King Crab used to be available in Russia only but they are now in Norway waters too.
Roasted Langoustine with leeks and gruyere.
Brill with anchovy cream, sauce vierge and cress.
Cloudberries from High Altitude Marches with spiced cream and white chocolate
Chef Markus said that these cloudberries are grown in “secret spots”. They’re difficult to find and those who know where to get them like to keep the information to themselves.
Werner Berger, CEO of Werdenberg International mentioned that Norway produces good lamb too. Oh why didn’t they serve some of that?!? I love lamb! Maybe so I will come back, ‘no? Well, I gotta do it fast because this Norwegian food promotion will only run until May 29.
I already know what I’m having. Leg of Lamb Braised in Wheat Beer with orange zest and coriander, served Pot-au-Feu style with turnips, carrots, mushrooms and potatoes. Hah! How about you? Check out their menu below.
I’m Angus Steakhouse 7431 Yakal Street, San Antonio Village, Makati. For inquiries and reservations, you may call (02) 8926206.
This project is backed by Werdenberg International, Snorre Food, Norge Seafood from Norway, Philippines Norway Business Council and the Norwegian Embassy.
APPETIZERS
Royale of Blue Mussels P 590.-
with salad of raw fennel, seaweed and roe
Cold Salad of Leeks, Marinated Greenland Prawns P 690.-
dried egg yolk and shellfish vinaigrette
Salmon Carpaccio P 690.-
seasoned with Earl Grey tea and Gin
served with shizo, sour cream and salmon roe
King Crab served 2 Ways P 980.-
crab salad and crab medallions, served in its shell
with mayonnaise and herb salad
Freshly Steamed Mussels P 690.-
with basil and white wine foam
SOUPS
Fennel Gazpacho with Halibut Ceviche P 380.-
crudités of fennel and powdered star anise
Creamed Fish and Shellfish Soup P 490.-
A true Scandinavian Classic. Salmon, cod, prawns and mussels,
with julienne of root vegetables
MAIN COURSES
Pan-Roasted Fillet of Brill P 1850.-
with Jerusalem artichoke pure, cream bleak roe sauce and nut crème
Grilled Fillet of Monkfish P 1950.-
served with grilled Mediterranean vegetables,
shaved parmesan, basil and pine nuts
Poached Loin of Atlantic Cod P 1350.-
with oxtail rillette and red wine sauce served with a fish pie
Pan-fried Salmon P 1100.-
served with potato and vanilla cream and a caper,
cornichon and soy sauce
Leg of Lamb Braised in Wheat Beer P 890.-
with orange zest and coriander,
served Pot-au-Feu style with turnips,
carrots, mushrooms and potatoes
CAB Beef Sirloin on Sautéed Cabbage P 1990.-
with a red wine and marrowbone sauce
DESSERTS
Spiced Milk Pudding P 320.-
with rosehip coulis , crumble, candied rosehips and rose petals
French Meringue, Shortbread P 320.-
lemon curd, candied lemon zest and lemon balm
Cloudberry Mousse P 320.-
with cloudberry sorbet, white crystallized
chocolate and vanilla cream
