Snorre Food again participated in the Food & Hotel Aisa, an international mega trade fair in Singapore. To offer a true all-rounded seafood experience, Snorre Food ran a series of activities including live cooking show, food tasting and display of wide range of seafood. No doubt the most exciting higlight is the launch of our new brand, Pulpit Rock.
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Check out the article featuring our CEO, Mr. Frank Arne Naesheim in Norway-Asia Business Review, #issue 1 2016. Building a company from scratch and seeing it transform into a global player takes many years. This is the case of Snorre Food, the leading supplier for premium cold water seafood. From a restaurant owner to the CEO of Asia’s leading seafood company, Mr. Frank shares the success stories of Snorre Food and prospects of Norwegian seafood.
Snorre Food is excited to work with the team of Triple Three on their upcoming event, New Scandinavian Flavours. Enlighten your sense with our chef Markus Dybwad to savour the finest and authentic Nordic cuisine.
For more information, please visit
Norwegian Seafood Dinner 2016, the most anticipating annual Norwegian event was held successfully on Friday 4 March. More than 1,000 guests of the Norwegian business community were gathered to enjoy the seafood buffet and dishes specially created by Norwegian and Singaporean celebrity chefs. Snorre Food as one of the hosts, supplied almost 100% of the seafood for the dinner. All the seafood was specially flown in from Norway and skilfully prepared by acclaimed Norwegian and Singaporean chefs.
The Modern Smokehouse Caters to breakfast, lunch and dinner trade, with a highly skilled bar staff that stocks craft beers, cocktails, bourbons and the infamous pickle backs.
For more information, please visit http://meatsmith.com.sg/
Chef Sufian Zain of Restaurant Ember & Chef Markus Dybwad of Snorre Food reunite once more to present ‘Coastal Curations’ – a dinner that revolves around the freshest and best sea produce from around the world, paired with wines from Enoteca. Available only from 10 – 12 December!
For more information, please visit http://restaurantember.com.sg/
FRESH seafood from the waters of Norway was flown in specially to celebrate the Norwegian Seafood Gala Dinner 2015 in Mandarin Oriental Kuala Lumpur.
Hosted by Norway’s ambassador to Malaysia Hans Ola Urstad, the Nordic smorgasbord was orchestrated by renowned Norwegian chef Frank Naesheim and his team of culinary professionals from Norway, Malaysia and Singapore.
With the continuous effort to showcase our brand,Snorre Food has brought together Chef Eric Teo and Chef Markus Dybwad in producing a recipe book made with some of the finest cold water seafood products in the world his recipe book showcase Snorre Food products cooked with a European twist and Asian influences !
In 1987, Frank Arne Naesheim made his way from Norway to Singapore to start a restaurant with a friend. Today, 26 years later, he owns a multi-million food company, is known as the Salmon King, and has become the biggest Ambassador of Norwegian Seafood in Southeast Asia.
Formerly part owner of Michelin two-star restaurant Bagatelle in Oslo,
Norwegian chef Eyvind Hellstrm has been specially invited by Chef Justin Quek to helm the kitchen together at Sky on 57 from 16 to 20 April.
During these five days, indulge in a three-course lunch or a six-course dinner, of the freshest Norwegian seafood, featuring lobster, salmon, king crab and Atlantic cod.
Fresh from the sea and savoured in the sky, enjoy the Scandinavian smorgasbord presented by Chef Hellstrm.
Ncesheimer eneeier og konsernsjef i Snorre Food (med adresse Fishery Port Road). Selskapet importerer, foredler, distribuerer og eksporterer sjernat fra Singapore.
Det begynte med norsk laks, men er na mye mer. Han vii i ar omsette for rundt 140 millioner kroner.
Antallet ansatte er 48, derav tre europeere inkludert han selv. Pa fabrikken jobber 14 fastlandskinesere — han matte dit for a finne arbeidskraft. I tillegg har han fryseri, varelager og en liten delikatessebutikk som heter “Fisk”.
Snorre Food leverer til 400 restauranter i eystaten Singapore, pluss til hotelier, klubber ( catering, men ikke til supermarkeder. Den sterste kunden er fJycatering og pa kundelistc aile de store fJyselskapenesom fJyrpa Singapore. Rundt 55 prosent av omsetningen ga av Singapore, til 12 andre land i Asia.
Approximately 985 Norwegian and Singaporean business executives graced the annual Norwegian Seafood Dinner of 2012 held at one of the largest column-free ballrooms in Singapore. The event took place on Friday 16 March and was co hosted by the Norwegian Business Association and the Royal Norwegian Embassy in Singapore.
Among the participants were H.E. Mr. Lui Tuck Yew, Minister of Transport and Second Minister of Foreign Affairs in Singapore. All 985 guests enjoyed the seafood specially flown in from Norway and skillfully prepared by Singaporean and Norwegian master chefs.
According to Ms. Tone Kaasen Hoie, Coordinator at Norwegian Business Association, one chef in particular impressed the guests.
Chef Daniel R. Madsen from Gastronomic Institute in Norway, served exquisite dishes, including salted cod flakes, jerusalem artichoke cream, crispy veal tongue, pickled beetroot and truffle. He also stunned the guests with a pine smoked salmon ordic lights says Ms. Tone Kaasen Hoie.
Ms. Tone Kaasen Hoie also added elebrity Chef Jimmy Chok from Singapore delighted with tartar of Norwegian scallop with a spicy miso dip to mention one. There were almost 100 different dishes on offer.
During the Seafood Dinner the NBAS Award was presented. This was the third time ever. The award goes to an individual or company who has distinguished themselves and demonstrated a significant commitment to enhancing the business relations between Norway and Singapore. This year NBAS Award was presented to Mr. Frank Arne Naesheim from Snorre Food.
The Seafood Dinner, now in its 15th year, was sponsored by the Norwegian Seafood Council, Odfjell and Scandinavian Airlines.
Article extracted from
Triple Three Mandarin Orchard is back with a new promotion of A Celebration of Seafood from Norway. Famed for its Hokkaido seafood promotion, the restaurant is now hosting Norwegian born Chef Adrian Lovold to create Norwegian and its inspired dishes to allow all to taste the freshness of the cold sea. With a wide spread of seafood specially imported for this season, tuck in to a delightful spread of lobsters, crabs, scallops, sweet mussels, sweet prawns and caviar served in different styles. This is a true celebration of the flavors from the sea, in true blue Norwegian inspired style. Now, how bout that freshly steamed lobster off the bubbling mix of sea stones. Imagine the aromatics !
For more information, please visit http://www.gourmetestorie.com
Triple Three buffet restaurant at Mandarin Orchard is featuring “A Celebration of Seafood from Norway” from 12 to 28 March 2013.
Norwegian guest chef Adrian Lvold will dish out specialties like Salmon and Asparagus with Brown Butter emulsion, and Steamed Saithe with Mushroom Stew.
Young lad is only 25 but started cooking 12 years ago. After years with Bocuse d’Or winning restaurants and a brush with Thomas Keller’s The French Laundry, he is now a culinary consultant. Adrian is on a tour of Southeast Asia for three months, imparting Norwegian cooking skills to other chefs and learning from them.
Do visit www.camemberu.com for more articles!
Bocuse d’Or 2009 Runner-Up Guest Chef Jonas Lundgren in collaboration with Snorre Food, proudly presents the Norwegian Seafood Promotion at Grand Park Hotel in Singapore from the 1st to 31st of March. Don’t miss out on a rare opportunity to savor the best and freshest seafood from the arctic waters and crystal-clear fjords of Norway.
Snorre Food together with celebrity chef Jonas Lundgren presents a “Scandinavian Food Affair” in Manila. From April 8th to April 15th.
Snorre Food recently participated in FHA, Asia’s largest International Food and Hospitality trade event.
Snorre Food has just launched Fisk, a distribution outlet offering unique specialties of gourmet seafood sourced from Scandinavia, in an assortment of cuts.
Snorre Food has updated its production line with a new state-of-the-art climatised marinating room and blast freezer carousel.