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The Norwegian Seafood Dinner 2025
1st January 1970 @ 12:00 am SMT
Video and PHOTOS FROM THE EVENT
VIDEO HIGHLIGHTS SEAFOOD DINNER 2025
Our distinguished Chef Markus Dybwad led the kitchen at this year’s Norwegian Seafood Dinner, featuring premium seafood provided by Snorre Food and Frank Nesheim.
Markus, the renowned Norwegian Executive Chef of the historic Grefsenkollen Restaurant, proudly overlooking Oslo with its majestic views, brought his deep love for Singapore and the Norwegian community here. His longstanding involvement in the seafood dinner made him an indispensable part of this cherished tradition.
Alongside Markus, we were honored to have Chef Mathew Leong, a Singaporean culinary prodigy based in Norway. He serves as the executive head chef for Sven Erik Renaa’s famous Three Michelin Star Restaurant RE-NAA in Stavanger.
In 2021, Mathew became the youngest candidate to represent Singapore in the Bocuse d’Or Final, a prestigious biennial chef championship in France, akin to the ‘culinary’ Olympics. This year, he proudly represented Team Singapore again in Bocuse d’Or 2025, securing an impressive 6th place. Mathew’s cooking style masterfully blends Nordic and French cuisine with his Asian background, resulting in Nordic dishes infused with Asian flavors.
We were also proud to have Chef Øyvind Hjelle with us—a culinary pioneer and mentor from Norway. Øyvind had been a driving force in Norwegian cuisine for over 30 years. Starting at the Michelin-starred Restaurant Feinsmecker in 1989, he later became head chef and co-owner of Palace Grill, one of Oslo’s most innovative restaurants.
A mentor to aspiring chefs, Øyvind co-founded the Culinary Academy Oslo and earned the prestigious “Chef of the Chefs” title in 2017. Through his consulting company, K.O.K A/S, he focused on concept and product development, food writing, inspiration courses, and events while championing sustainable seafood and Norwegian ingredients.
As an author of two cookbooks, Øyvind combined his passion for food with his love of the outdoors, often drawing inspiration from hunting, fishing, and skiing. His daily work reflected his commitment to pushing culinary boundaries and mentoring the next generation, solidifying his role as a leader in Norwegian gastronomy.
The Norwegian Chef Daniel Hasvold Jung-Eldøy, currently based in Singapore, presented his signature Scandinavian fine dining at the Norwegian Seafood Dinner. Recognized for his relaxed yet sophisticated approach, he highlighted Norway’s finest seafood with a contemporary twist.
Daniel’s career included top restaurants like The Square in London and Fauna in Oslo. He co-founded Restaurant Galt, earning a Michelin star in 2018, and later won another with Schlagergården in 2021. His latest venture, Restaurant FAN in Oslo, launched in 2024 to critical acclaim.
In Singapore, Daniel helms Dill, the city’s first modern Scandinavian eatery. Operating with a small team, the restaurant offers a focused menu highlighting Scandinavian classics crafted with fresh ingredients and authentic flavors, staying true to the essence of Nordic cuisine. With traditional recipes and premium Norwegian ingredients in a relaxed setting, Dill brings the best of Scandinavian dining to Singapore.
At the Norwegian Seafood Dinner, he presented his signature style—blending tradition with innovation—through exquisite seafood dishes. It was a rare chance to experience a Michelin-starred chef redefining Scandinavian cuisine.
In addition, we were thrilled to have Chef Edward Chong, the Executive Chinese Chef at Peach Blossoms in Singapore. He was celebrated for blending traditional Chinese techniques with modern innovation. A multi-award-winning chef, he received the prestigious One-Diamond Restaurant Award in the 2025 Black Pearl Restaurant Guide, was recognized among the Top 20 Restaurants in Singapore by the Tatler Dining Awards 2024, ranked among Singapore’s Top 10 Fine Dining Restaurants in Tripadvisor’s Best-of-the-Best Travellers’ Choice Awards, and attained #74 in the coveted Asia’s 50 Best Restaurants 51-100 Extended List 2024.
Fusing fresh ingredients with bold flavors, Chef Chong reimagined classic Chinese dishes, incorporating elements of Norwegian seafood traditions. Renowned for his inventive pairings and stunning presentation, his creations were as visually captivating as they were delicious.
Together with the Singaporean chefs, led by Chef Jimmy Chok—a celebrated Singaporean Master Chef and a true ambassador of Norwegian seafood in Southeast Asia—this star team created a spectacular culinary experience for our guests.
We were delighted to have such a talented group of chefs join us for this edition of the Norwegian Seafood Dinner. Their creativity and passion for food made it an unforgettable culinary experience!
They used exquisite ingredients from Snorre Food, accompanied by wine sponsored by Odfjell. We also extended our heartfelt thanks to Skuld for once again sponsoring the seafood dinner.
The Norwegian Business Association Singapore, together with the Royal Norwegian Embassy in Singapore and Innovation Norway Singapore, warmly invited NBAS members to the Norwegian Seafood Dinner 2025.
We were thrilled to welcome our guests to this wonderful evening and look forward to next year’s dinner!
Co-Hosts
