MAAEMO

• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 

 Warm savoury chanterelles cookie

Burst of umami. Can't really describe how sweet-savoury-a hit of sharpness it tastes like. Mushroom shortbread biscuit is crumbly and melt in mouth along with the mousse in the middle and the crisp adds a bit contrast to the bite. Absolutely stunning starter of the meal. 

Cornet with roasted yeast and vendace roe

Compare to the first snack, this is less 'strong' impression. The cone is ultimately thin and crisp which I love.

Vegetable tart with grilled garlic - with ‘citrus’ ant!

I know I know, some of you guys might have tried ant before but this is my first time! I am excited!! We were suggested to taste the ant alone first. It tastes citrusy, as if a shell wrapped with very concentrated citrus juice.

“Lompe” with gently steamed king crab and kelp

I gotta say this is one of those snack that does not look as attractive as it tastes. Think of a warm taco - soft lupine tortilla(in place of the regular corn) gives a sweet and nutty harmony to the main ingredient THE CRAB. On my first bite, I was not convinced by the texture. However as flavours playing its own music between my jaws, it creates the most promising and unforgettable harmony.

Fermented trout, grilled leek and spring lettuce

Mahogany clam from Nordskot, seaweed and Norwegian shiitake mushroom 

Emulsion of raw Norwegian oysters from Bømlo, warm sauce made from mussels and dill 

This dish has been on the menu since the first day Maaemo opened 5years ago. I understand why. Every spoonful is a taste of heaven, I personally love oyster raw, freshly cracked open, and eaten as it is but, this emulsion of oyster waken up all your senses you could possibly relate to 'the most oyster-like oyster'. Have a taste (sorry you will have to fly to Oslo) and you will understand what I am trying to make sense of. Don't forget the mussels and dill are just as important for a perfect spoonful of the taste of Norwegian saltwater. Absolutely absolutely delicious!

Scallop from the coast of Trondheim, tender raw slices with smoked cream, white currant and heather

I find the white currant works unexpectedly well. 

Scallop from the coast of Trondheim, grilled in the shell over burning embers apples and celeriac 

Lightly pickled mackerel from the Oslo fjord , ramson an summer offerings

Mackerel dish does not persuade me quite well. I prefer mackerel more on the intense side when it's pickled or my favourite when it's smoked and cooked to perfection. 

“Bread and Butter” Freshly milled Norwegian heritage wheat and our very own cultivated butter

Rømmegrøt - a traditional Norwegian porridge of very sour cream, dried and smoked reindeer heart with plum vinegar

The Vikings is one big history to the Scandinavians. Very traditional and cultural dish, creamy sour cream porridge is rich heavy and dense in term of taste; reindeer heart dried then microplane-grated gives saltiness and build up even heartier flavour; lastly, plum vinegar makes a contrast yet stay within the 'flavour range'.

Biodynamic greens from Bergsmyrene with elderflower, raw beef with fermented garlic and vinaigrette of smoked beef fat

The smoked beef fats is in fact the main component element. It adds depth and tells your receptors(both in the sinus and palette) "you're having a good quality beef".

Frozen blue cheese with pickled black trumpet mushrooms

Strawberries and roses, cream and soda

Strawberries and roses, cream and soda

Summer on the table! Light and simple. The strawberries and rose 'jelly' is way too sweet to my taste so, with courage, I voice out my opinion to Chef Esben Holmboe-Bang. I am impressed with his answer, clearly it is his childhood memories, "My grandmother used to add tons of sugar into her jam and those are what I have been grown up with." RESPECT!

Brown butter ice cream, molasses and roasted hazelnuts

Crunchy, creamy, malty and served at slightly cooler than room temperature. Simple and what you expect to get.

Roasted buckwheat and dried strawberry

Brown cheese tart

Buckwheat (fermented) koji been roasted to achieve dark caramel chocolate flavour. I love love love this petite!!!! I am hoping to re-create this. 

I learnt about brown cheese from the farm Valbjør. Personally freshly sliced brown cheese from the block is more enjoyable than this tart. Way too sweet, however, like the strawberries and rose jelly I show respect to how Chef Esben Holmboe-Bang brings childhood memories and culture back into the dishes. 

Juice Pairing*

Top Left: Elderflower, Unripe Plum & Mint, White Currant.

2nd roll from L: Norwegian Apple & Roasted Hay, Norwegian Pear & Fennel, Sparkling Rosehip.

3rd roll from L: The Red Berries "From the Garden", Cherry & Organic Beetroot(not pictured), Morello Cherry & Blueberry, Roasted Hazelnut Milk & Roasted Jerusalem Artichoke 

We had the best evening at MAAEMO. The people serving front house are friendly and irreplaceable, without them the whole experience wouldn't be complete. BIG THANKS!!!