SINGAPORE. Norwegian restaurant chain Pink Fish is to open its first venue outside its home country in early 2019. It will be located at new mix-used development The Jewel at Singapore Changi Airport.
“This is incredibly exciting,” said Pink Fish founders Ronny Gjøse (CEO), Svein Sandvik (Chairman), and Geir Skeie (Head Chef).
Gjøse added: “We felt a bit optimistic when at the opening of our first restaurant in November 2017 we said that we’d open our first international restaurant early 2019. So when we actually deliver on that promise, and in such an extremely cool location as Jewel, it shows that our concept has hit the ball both nationally and internationally.”
As covered at length in The Moodie Davitt e-Zine, Pink Fish is an exciting new food concept built around high-quality Norwegian salmon. A fast-casual chain, it was co-founded by Geir Skeie, who was won both the World’s Best Chef title and the Bocuse dÓr [a biennial world cooking championship].
Along with his two partners, Skeie aims to create a sustainable, traceable and transparent company that offers delicious, fresh food fast. At the heart of every dish is the Norwegian salmon that inspired the company’s name.
Pink Fish opened its first restaurant less than a year ago. Today it operates four restaurants with four in development in Norway.
Jewel is a new development at Changi set to open early next year. Developers hope it will become “a destination in itself, for travellers and residents alike.” Read more about this extraordinary project here.
“The competition for rental contracts at Jewel was fierce,” explained Gjøse. “But we managed to convince the Changi team that our unique concept – with premium salmon from Norway, along with our relentless focus on sustainability, transparency and, not least, delicious food developed by the world’s best chef Geir Skeie – was a perfect match for Jewel.”
Gjøse added that the Jewel location will be Pink Fish’s flagship in Asia, noting that the company is in talks with “a lot of interesting people” about further opportunities in the region. “By building this state-of-the-art restaurant we’ll have the perfect showcase,” he said.
He continued: “We see great potential in South East Asia, where Norwegian salmon is an excellent brand in itself. This is the start of a large international expansion, where we work with a lot of extremely exciting markets and partners simultaneously.”
Jewel Changi Airport CEO Hung Jean commented: “We are very excited about the partnership with Pink Fish. With this unique concept that has never been introduced outside of Norway, we are thrilled that they have chosen their first international store to be at Jewel.”
NOTE: The Moodie Davitt Report also publishes The Foodie Report, the world’s only media focused on airport (and other travel-related) food & beverage. The Foodie Report e-Newsletter is published every two weeks and The Foodie Report e-Zine every month.
Please send all news of food & beverage outlet openings, together with images, menus, video etc to Martin@MoodieDavittReport.com to ensure unrivalled global exposure. The company also organises the annual Airport Food & Beverage (FAB) Conference & Awards. This year’s FAB took place on 20-21 June in Helsinki.
