Scandinavian Cuisine is quite a rarity in Singapore and is a needed addition here to our melting pot of different cultures manifested through food. So when I found out about Dill, a Norwegian restaurant helmed by Michelin Star Daniel Hasvold Jung-Eldøy, I knew I must come here to get a taste of what Norwegian Fine Dining is like.
And after an awesome, one-of-a-kind dinner here, I can say that Norwegian cuisine is one of my favourites!
The food here is full of harmonised, well-balanced, distinctive flavours, perked up by hints of zest. The taste is light yet complex at the same time. It is so different and distinct from other cuisines that I definitely feel like I’m dining in a faraway land full of seafood caught from the cold waters, fresh and specially fermented vegetables.
With Chef’s impressive resume, my first assumption will be that the restaurant tends towards formal dining style. So I’m pleasantly surprised by how cosy, homely and intimate the space is. Decked in light beige wooden panels and partitions, populated with pale wooden furniture and decorated with dainty light-coloured florals, this stylish minimalist place is like that quaint little Nordic restaurant packed with the owners’ passion.
The service is excellent, being so friendly, especially with the awesome host, who ensures patrons feel welcomed, enhancing that homely feel.
This is a must-visit for the foodies, the curious and the adventurous.
The first appetiser of Löyrom, which is Nordic roe, Cheese and Chives, all of which have very distinctive strong flavour, is surprisingly well-balanced in taste. The mildly briny sweetness matches so well with nutty pungency of cheese, especially with the chives adding a layer of soft vegetal freshness. And the Onion Cream is the magic that elevates the dish, evoking that "wow"moment. It adds complexity to the taste and its pungency highlights the natural sweetness of the roe and cheese. The pastry shell's texture is buttery and crumbly, blending seamlessly with the smoothness of the cheese. An awesome start to the meal.
Fluffy Sourdough Bread with crispy shell is a delightful snack to enjoy on its own or with the Norwegian butter. First time I'm trying Norwegian butter and I'm impressed. As compared to the famous French butters, this butter is lighter on the palates while being sweeter at the same time. It fits with the whole theme of the meal, which is light and full of flavours.
The Scallops here, interestingly served cold, are the most refreshing scallops, in a good way, of course. The soft briny sweetness of the scallops is rendered complex and oh-so-good by the vegetal sweetness of peas, the zest of the sauce, the pungency of herbs and yes, the lovely char aroma of grilled seafood. I love this so much that I finish every single drop of the sauce.
Next up is the warm dish of Cod, which is so different from any other cod dishes. I'm not exactly a fish person, but I totally love the cod here. Because the cod is perfectly cooked, being juicy with that iota of firmness, and featuring a thin layer of browned surface, and the pungency and zest of fennel and fermented celeriac cut through the oilness and brininess of the fish to retain the milky sweetness.
The beef is packed with meaty sweetness and is so tender with a good amount of char to impart an extra sweetness. The grilled vegetables are da bomb: the grilled sweetness of Baby Gem is so amazingly good that it makes me go "wow". The whole dish is made exciting and refreshing by the herbal zest of ramson.
The dessert of Rhubarb, Strawberry and Cream is light and refreshing with different layers of flavours, from mild sweetness, tanginess to a touch of earthy herbal taste. The crumble at the bottom is the magic here, adding a satisfying crunchiness and a buttery sweetness to round up the flavours nicely.
Lovely White Whine
Smooth Red Wine
Thoughts: Falling in Love with Nowegian Cuisine!
33 Duxton Road
