From the pristine, icy waters of Norway to the vibrant dining scene of Ho Chi Minh City, the Norwegian King Crab & Shellfish Summit 2026 celebrated the extraordinary flavours of the ocean. Bringing together culinary talents, seafood experts and industry leaders, the exclusive gathering explored the growing appetite for premium Norwegian shellfish in Vietnam and the exciting opportunities connecting two distinct gastronomic cultures.
An Ocean of Flavours Arrives in Saigon
There is something undeniably captivating about seafood harvested from the cold, pristine waters of Norway. Celebrated for its delicate textures, natural sweetness and exceptional quality, Norwegian shellfish has long held a special place in the world of fine gastronomy.
On 3 November 2026, this maritime heritage took centre stage in Ho Chi Minh City as the Norwegian Seafood Council (NSC) hosted the Norwegian King Crab & Shellfish Summit aboard Rever Cruise.
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Welcoming 79 guests from Vietnam's seafood import, distribution, foodservice and hospitality sectors, the exclusive event brought together a community united by an appreciation for exceptional ingredients and the possibilities they inspire. More than an industry gathering, it was an opportunity to discover the treasures of Norway's oceans while strengthening the culinary connections between Norway and Vietnam.
Four Treasures from the Norwegian Seas
While Norwegian salmon has become a familiar favourite among Vietnamese diners, the country's remarkable shellfish offerings are increasingly attracting attention from chefs, restaurateurs and seafood connoisseurs.
The summit placed four distinctive delicacies in the spotlight: Norwegian king crab, snow crab, Norway lobster, known as langoustine, and brown crab.
From the impressive proportions and succulent flesh of king crab to the delicate sweetness of langoustine, each species offers its own expression of the sea, inviting chefs to explore new dimensions of flavour, texture and presentation.
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Representatives from Norwegian seafood companies Capefish, Golden Atlantic, Ingolf Engeset and Nowo Seafood joined the gathering, sharing their expertise and introducing opportunities for closer collaboration with Vietnam's culinary and hospitality industries.The occasion also marked the Norwegian Seafood Council's campaign promoting live Norwegian king crab in Vietnam, highlighting the growing importance of this premium delicacy within the market.
When Norwegian Ingredients Meet Culinary Creativity
Adding a distinctly gastronomic dimension to the summit was a live culinary presentation by Chef Alain, President of the Vietnam Chef Association and a judge on Top Chef Vietnam. Introducing guests to the diversity and characteristics of Norwegian shellfish, Chef Alain demonstrated two dishes featuring Norwegian king crab and brown crab.
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Through his culinary interpretations, these exceptional ingredients became an invitation to explore the relationship between natural flavours, craftsmanship and contemporary dining.
For Vietnam's chefs, Norwegian shellfish offers an opportunity to expand their culinary repertoire, bringing new expressions of premium seafood to discerning diners.
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Beyond the Table, A Shared Culinary Future
As Vietnam's dining landscape continues to evolve, the appreciation for premium ingredients and international culinary experiences is creating opportunities for greater collaboration. The Norwegian King Crab & Shellfish Summit provided a platform for exchanging market insights, developing industry relationships and exploring the commercial potential of Norwegian shellfish in Vietnam.
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For Norwegian producers and exporters, it offered a closer connection to one of Southeast Asia's dynamic foodservice markets. For Vietnamese importers, chefs and hospitality professionals, it opened conversations around new products, partnerships and dining experiences. Beyond the exchange of expertise and business opportunities, the gathering reflected a shared passion for quality, culinary discovery and the pleasure of bringing exceptional seafood to the table.
After all, the finest culinary journeys often begin with a remarkable ingredient and the people who know how to bring its story to life.