Traditional Edomae sushi making demonstration.
Did you know Norway is still the most preferred country of origin when Malaysians purchase salmon and fjord trout? Norway has also scored high in term of the reputation index as the country of origin for salmon and fjord trout. These positive indicators are a testament to the rising popularity of Norwegian salmon and trout, thus, Norwegian Seafood Council plans to further develop the market for Norwegian seafood.
Norway is a world-renowned pioneer when it comes to modern trout and salmon farming. Generations of experience with harvesting from the sea have given Norwegians unique knowledge in what it takes to manage these resources in the right way and deliver highest quality fish. Being the second largest seafood exporter in the world and the world's largest producer of farmed Atlantic salmon and Fjord Trout, harvesting from the seas has always been an important part of Norwegian culture and history. For centuries, seafood has been both a basic source of food and an important trade for Norway. We were also treated to a sumptous 4-course lunch prepared by Chef Chua.
Salmon Belly Consomme
Salmon Sushi Fiesta
Tofu Cheese Cake
Get to Know Chef Chua Kok Hua
Chef Chua emerged as the winner in the qualifying competition which was held in conjunction with the Global Sushi Academy with training conducted by renowned chef, Hirotoshi Ogawa, which saw 20 participants from various Japanese restaurants in Malaysia. Since then he has been making frequent trips back to Singapore and to his restaurant to train under a previous World Sushi Cup competitor. He is determined to come back from Tokyo with a medal! I wish you the best of luck, Chef Chua!