Norwegian Delights at I’m Angus with Chef Markus Dybwad

Philippine Tatler has posted an article on the upcoming Norwegian Gastronomic Week at I’m Angus 20-29 May 2014. We urge you to visit and taste the savory dishes prepared by Chef Markus Dybwad.


The Philippines Norway Business Council (PNBC), in association with the Royal Norwegian Embassy, celebrates its approaching national holiday with a series of events, all including the culinary expertise of the young chef Markus Dybwad. Taking a short leave from his current occupation as sous chef at The Fat Duck in London, Markus will be at I’m Angus Steakhouse from May 20 to 29 to showcase the finest seafood and game from his native country. PNBC also proudly brings him to the grand celebration of Norway’s Constitution Day at The Peninsula Manila on May 17.

“Here we are at a Swiss restaurant with an American name eating Norwegian food,” said Knut-Are Okstad, counsellor at the Embassy, at an intimate gathering at I’m Angus on May 7. Markus prepared a delectable tasting menu of Norwegian shellfish and cold-water delicacies. The dishes were beautifully plated, light but satisfying, and distinctly flavourful as they paired with crisp white wines.

Canapés of roe, eel, salmon, and herring welcomed guests before the first course of a Royale of Norwegian blue mussels was served. The light tofu dish came with cucumber, roe, and seaweed, showcasing the chef’s attention to balancing textures early into the meal.

A soup of fennel gazpacho with halibut ceviche followed, served with a glass of Boschendal 1685 Sauvignon Blanc 2012 and 2013. The pairing is highly recommended as the cold and clean flavours of the soup match perfectly with the dry style and tones of tropical fruit in the wine.

Markus then served King Crab from Varanger, Norway with pomelo, mayonnaise, and basil. The pomelo is an ingredient he took advantage of while in the Philippines, as normally he would use grapefruit abroad. The prized king crabs are originally from Russia, from which the peninsula of Varanger stands at across a very narrow canal of the Barrents Sea. The Norway lobster, known as langoustine, was served roasted with leeks and Gruyere, its aroma the most inviting on the menu. A dish of brill, which is a flat fish found in cold water and often used in Norwegian cuisine, with anchovy cream, sauce vierge, and cress made up the last of the main courses.

Just as the guests thought the menu could not get better, a serving of cloudberries with spiced cream and white chocolate arrived. Captain Ivar Thomasli, president of PNBC, said he had not had this dessert in years. Cloudberries are native to Norway but are extremely rare, the farmers of the fruit usually keeping the locations of the bush a family business secret.

I’m Angus Steakhouse 7431 Yakal Street, San Antonio Village, Makati City +632.892.6206.

From Philippine Tatler: