Pictures from 2026
You can view more photos from the evening here: Photo link
Highlight video from 2025
Highlight video from 2023
Highlight video from 2022
A Taste of Norway
The Norwegian Seafood Dinner is an annual flagship event in Singapore, bringing together the Norwegian and international business community for an evening celebrating Norway’s world-class seafood.
Hosted by the Norwegian Business Association Singapore in collaboration with the Royal Norwegian Embassy in Singapore and Innovation Norway, the dinner showcases premium Norwegian seafood prepared by world-renowned chefs and provides a distinctive platform for networking, dialogue and relationship-building.
Over the years, the Norwegian Seafood Dinner has become a highlight in the business calendar, welcoming leaders, partners and stakeholders to a refined culinary and professional experience.
Experience Norwegian seafood at its finest
Enjoy premium seafood flown in directly from Norway, prepared live by renowned chefs in a dynamic and immersive setting.
Connect with the business community
Meet up to 1,000 business leaders, decision-makers and partners from the Norwegian and international business community in Singapore.
Entertain clients and partners
An ideal setting for hosting guests, strengthening relationships and building new connections around a shared experience.
A distinctive live dining experience
Live cooking stations and chef-led presentations create an immersive evening.
NBAS Award
The presentation of the NBAS Award, recognising outstanding contributions within the Norwegian–Singaporean business community.
DATE: Friday, 13 March 2026
VENUE: Fairmont Ballroom, Raffles City Convention Centre, Singapore
DRESS CODE: Cocktail Attire
World-Class Chefs
The Norwegian Seafood Dinner features an exceptional line-up of renowned chefs, each bringing their expertise and creativity to showcase Norwegian seafood at its finest.
Throughout the evening, guests will experience live cooking and signature dishes prepared by chefs of international acclaim.
Meet the chefs for the 2026 edition:
Markus Dybwad
The Norwegian Seafood Dinner’s Head Chef, Markus Dybwad, is a long-standing pillar of the Seafood Dinner and one of the most respected ambassadors for Norwegian seafood in Asia.
Markus brings a remarkable international background, including formative years at Norway’s iconic Palace Grill and Bagatelle, time at London’s three-Michelin-starred The Fat Duck, work alongside salmon fishermen on the Orkla River, and participation in Bocuse d’Or competitions in Sweden, Malaysia, and Singapore.
Having spent several years shaping Nordic cuisine in Singapore’s fine-dining scene, Markus continues to bring creativity, precision, and deep culinary expertise to the Seafood Dinner year after year.
Sven Erik Renaa
We are proud to announce that Chef Sven Erik Renaa, the celebrated chef-owner of Norway’s three Michelin star restaurant RE-NAA, will be our Guest Chef of Honour.
RE-NAA earned its third Michelin star in 2024 and is recognised as one of the most exceptional dining destinations in Northern Europe. Guests travel from around the world to Stavanger to experience Chef Renaa’s philosophy of pure Norwegian ingredients presented with clarity, precision, and creative finesse.
Welcoming him to Singapore for the Seafood Dinner is a rare privilege. It offers our guests the opportunity to enjoy a level of cooking normally experienced only at his world-renowned restaurant.
Manjunath Mural
Further strengthening the international culinary lineup, Chef Manjunath Mural is a celebrated culinary figure and the first Indian executive chef to earn a Michelin star for an Indian restaurant in Southeast Asia and Singapore.
He achieved this prestigious recognition at The Song of India in Singapore, leading the restaurant to retain its one-Michelin-star rating for four consecutive years from 2016 to 2019.
Known for his approach to “Asian-Indian gastronomy”, Chef Mural blends traditional Indian flavours with contemporary techniques, and is currently associated with the CaliChilli chain in Los Angeles while overseeing dining concepts in Singapore including Indian Saaga, Amrith, and the private dining space Varq.
Jimmy Chok
Representing Singapore’s culinary scene, Chef Jimmy Chok is a well-regarded figure known for his refined approach to fusion cuisine that blends Asian flavours with Western techniques.
His culinary foundation includes early career experience at Doc Cheng’s and professional training in French cuisine in Switzerland.
Chef Chok has garnered numerous accolades in prestigious culinary competitions, and his fusion cooking has been featured in several renowned cookbooks, cementing his status as a master of East-West fusion.
The Founding Chefs Return for the 2026 Edition
Two chefs whose vision and craftsmanship laid the foundation for the Norwegian Seafood Dinner and helped shape the event into what it is today return as the founding chefs, hosting a live station at the 2026 edition.
Frank Arne Naesheim
Chef Frank Arne Naesheim is the owner and founder of Snorre Food Singapore and has spent nearly four decades championing Norwegian seafood in Singapore and across South-East Asia. A trained Norwegian chef, he combines culinary craftsmanship with deep product knowledge and a strong passion for sharing Norwegian food culture.
What began as an occasional cod dinner at one of Singapore’s major hotels, where hundreds of guests gathered to enjoy boiled cod and cod liver, gradually evolved into what is today known as the Norwegian Seafood Dinner.
At heart a chef, Frank continues to be driven by a commitment to quality, tradition and bringing the very best of Norwegian seafood to the table.
Otto Weibel
Chef Otto Weibel has been a cornerstone of South-East Asian gastronomy for more than four decades. To say that he has been influential is an understatement. Otto has trained, advised and mentored several generations of chefs in the region and has been instrumental in the rise of Singaporean chefs on the world stage, particularly through international culinary competitions.
His 25 years as Director of Kitchens at the venue now known as Fairmont and Swissôtel mean that he is no stranger to the Norwegian Seafood Dinner. In fact, without Otto’s generosity, skill, leadership and friendship with Frank Arne Naesheim, the dinner would never have become what it is today. Together, they planned and created the event, developing it into its present form.
It is an honour to welcome the founding chefs back to host a live station at the 2026 edition of the Norwegian Seafood Dinner.
NBAS Award
Recognising Outstanding Contribution to Norway–Singapore Business Relations
Established in 2010, the NBAS Annual Award honours individuals or organisations who have made a distinguished contribution to enhancing trade, investment, and business relations between Norway and Singapore.
Recipients are recognised not only for excellence in their own initiatives, but also for their willingness to share knowledge and networks for the benefit of the broader business community.
Their impact strengthens the long-standing ties between our two countries and inspires future collaboration.
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Past Award winners
2010 – Mr. Choo Chiau Beng, Keppel Corp
2011 – Maritime and Port Authority of Singapore (MPA)
2012 – Mr. Frank Arne Naesheim, Snorre Food
2013 – Mr. Olav Eek Thorstensen, Thome Group
2014 – NTU & BI Norwegian Business School
2015 – Mr. Erik Borgen, NBAS
2016 – DNV GL
2017 – Amb. Ng Ser Miang & Amb. Tormod C. Endresen
2018 – Mr. Andreas Sohmen-Pao, BW Group
2019 – Mr. Dag Rømmen
2020–2021 – Not awarded (pandemic)
2022 – Mr. Andrew Tan
2023 – Ms. Beng Tee Tan
2024 – No award held (schedule adjustment)
2025 – Ms. Jacqueline Poh, EDB
2026 – Mr. Laurence Odfjell, Odfjell SE
RESERVATION
For NBAS Members only
The Norwegian Seafood Dinner is a flagship event for the NBAS community, bringing together member companies, their guests, and key partners from the business sectors of Norway and Singapore.
NBAS member companies are invited to purchase tables and host clients, colleagues, and business associates for an evening of outstanding seafood, networking, and celebration.
Employees of member companies, as well as individual NBAS members, may also purchase their own tables or individual seats and are welcome to bring friends or colleagues.
Registration is now closed and the event is fully booked.
Please contact us if you have any questions: admin@nbas.org.sg
Reservations were accepted on a first-come, first-served basis.
Invoicing and cancellation policy: Each company will receive an invoice, which must be paid in full within 14 days of receipt to secure the reservation. All purchases are final and cannot be refunded.
The Story Behind the Seafood Dinner
What is now recognised as one of the most anticipated annual gatherings of the Norwegian business community in Singapore did not begin with a grand plan or a long-term vision. It began with an invitation.
In the mid-1990s, the Norwegian Embassy set out to create an evening that would bring members of the Norwegian community and local partners together around Norwegian seafood. Fresh, proudly presented, and uncompromising in quality. Two chefs, Frank Naesheim and Otto Weibel, were invited to help bring the idea to life. What followed became far more than a single event. A Cod Dinner quickly evolved into a concept that resonated deeply with the community: informal, generous, and centred on food rather than speeches.
Over the years, the Seafood Dinner has grown in both scale and significance, while remaining true to the principles on which it was founded. Through close collaboration, long-term stewardship, and a shared commitment to quality, Frank and Otto — together with a strong culinary community and a long line of distinguished guest chefs — have helped shape a tradition that now spans nearly three decades.
This is the story of how a shared passion for seafood, respect for craftsmanship, and the ability to think big while knowing where to draw the line gave rise to an event that continues, year after year, to bring the Norwegian business community in Singapore together — strengthening relationships across industries and generations.
Read the full story behind the Seafood Dinner here:
The Making of the Seafood Dinner
Ahead of the Seafood Dinner, NBAS invites founder Frank Naesheim to reflect on how a Cod Dinner in 1996 grew into one of the most cherished traditions in the Norwegian business community in Singapore.
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