A monk at seventeen

The gay owned and operated noodle bar Núðluskálin located at street Skólavörðustígur 8 has for years been one of Reykjavík’s most popular restaurants. GayIceland asked owner Sigurður Jónas Eysteinsson to tell us about the food and menu which, as it turns out, is infused by his own unusual story.

Sigurður Jónas Eysteinsson (on the right) and his husband Kristján Jörgen Hannesson, own and run the noodle bar Núðluskálin.

What attracts people to Núðluskálin is of course the flavorful perfectly cooked noodles. The owner and manager Sigurður Jónas Eysteinsson, called Siggi, with his passion and unique imagination offers regularly new recipes that always delight and impress his customers. Although, all the ingredients are listed on the menu, there is one thing missing. A secret ingredient, and it’s not what you think. It’s not a spice, or any kind of food, or a cooking method. It’s Siggi’s story. His biography presented in a bowl of noodles.

“Before sending me off to the temple the family threw a big street party with a band playing and plenty to eat and drink. About three hundred people joined in celebrating me becoming a novice monk.”

At the age of seventeen, inspired by a newfound interest in Buddhism Siggi went to Thailand as an exchange student for a year. “It was the only buddhist country they offered,” he explains.
That was about all that he knew about Thailand, and that it was a third world country. Since not many students from Iceland had gone to Thailand before and this was in the pre-Google era he had put his imagination to work.
“It was obvious when I landed at a fancy international airport in Bangkok that I had misconceptions about what a third world country looked liked,” he says laughing. “I had prepared myself for a different life than actually awaited me. Being picked up by my hosting family in a brand new Toyota Highlander and placed in a private school with a pool and tennis courts, is something I did definitely not foresee.”

It took two and half hours to drive from the airport to the village where the family lived in a big and beautiful house on the riverbank. Although the next door neighbours lived in a small bamboo hut. Making the huge disparity in living standards unmistakable.

The food in Nýðluskálin is partly based on the food Siggi learned to cook in Thailand.

It didn’t take Siggi long to be seduced by the exotic flavours of Thai food and he became a regular at a few restaurants. “I couldn’t leave Thailand without learning how to make this food myself, so I asked at my favorite restaurants if they would teach me. They allowed me to practise making the food and I made sure to write down all the recipes so I could continue cooking in Iceland.”

Nevertheless, this awoken passion did not direct him away from the reason he went to Thailand.

“I wanted to become a Buddhist monk.” A very unusual goal for an Icelandic teen but not in Thailand where most men become novice monks at a young age. “Before sending me off to the temple the family threw a big street party with a band playing and plenty to eat and drink. About three hundred people joined in celebrating me becoming a novice monk.”

Siggi planned to stay at the temple for two weeks, but extended it to four weeks. He says that the monastic life was very simple and structured. He would wake up at 5 AM, have a quick wash. Put on his orange robes and walk the alms round barefoot in a row of monks.
“They only had two meals per day before noon. Rationed from the collected alms. Then the rest of the day was left for meditation and reflection.”

He thinks everyone should try this once in their life for at least a month. “It takes a couple of weeks for the structured simplicity of the monastic life break down your neurotic habits of all the mind. Automatic thoughts of all the things you need or have to do. Bringing you back to face yourself and allowing you to reflect on what it is you actually need and want.”

Siggi with his teacher at the temple in Bangkok.

The skyscraper office

Siggi returned to Iceland to finish school, but was held back due to a prolonged teachers strike. When his boyfriend at the time, a talented pianist, was offered a position in Hong Kong, Siggi decided to tag along and learn some Chinese. At first he found work as an assistant chef at a portuguese restaurant, but then an interesting opportunity fell into his hands.

Siggi was only seventeen when he became a Buddhist monk.

“One day I hear of an investment firm looking to train westerners in currency trading. Of course I jumped at the chance. Their offices were on the 30th floor of a glass skyscraper and there I sat in an overcrowded space behind a computer screen, screaming into the phone all day. While on a steep learning curve I was drained each day. Although compelling and exciting I felt it was not worth the exhaustion.”

Siggi says that in Hong Kong noodles were served in a more modern manner then he’d experienced in Thailand where they were only sold by street vendors. He thought he could do something similar in Iceland. He’d already left the chaotic and dazzling city of Hong Kong and gone back to Iceland. He’d broken up with the pianist and soon entered a new relationship. It didn’t take very long until he was boarding a plane to move to a new place. This time around, he flew west to California.

“I had the desperate housewife experience living in a sterile suburb in Irvine,” he says laughing. During his sun filled stay he picked up on something that would further enhance his idea for his own noodle bar. “That’s where I got to know Jamba juice and the the concept of eccentricity, were the food is customised to meet individual needs.” With a dash of eccentricity the idea hijacked his brain and kept him up at night. “I’d combine the traditional Thai noodles seasoned with chilli and lime, the take-away concept from Hong Kong and the Californian offered choice of added ingredients.”

When in crisis, noodle

For the longest time Siggi resisted the idea, thinking his wanderlust wouldn’t allow him to stay long in one spot. He stayed less than a year in California, moved back to Iceland, got married and divorced, worked as a graphic designer, finished a degree in psychology and ended up working for Capacent in Iceland. In the fall of 2008 the economy crashed and the prime minister asked God to bless Iceland. Siggi was out of a job and found himself at crossroads.

The dishes sport fresh ingredients and heaping portions.

By that time he’d started a relationship with the man that’s his husband today, Kristján Jörgen Hannesson, and they’d often discussed starting their own business.

“That’s when we started thinking that opening a noodle bar might actually be a really good idea. Kristján loved the idea of starting our own company and was really determined to see it through.

So we pooled our resources and once a perfect location opened up we’d thought it be worth giving it a try. That would never have happened if we’d known about all the obstacles we had to face.

“Perhaps, I shouldn’t share this but sometimes I put new dishes on the menu that I’ve only tasted in my mind.”

Capitalism had been the dominant political rhetoric for years in Iceland , much based on the American dream. Therefore, we were surprised that no effort had been made to support start-ups and new businesses within the system. We had to run from one place to the other, and it seemed the right hand of the system had no idea what the left hand was doing.

We drained our funds quickly with costly mistakes due to complete lack of information on which licenses were required and how and when to apply. We were a week away from bankruptcy when we finally managed to open Núðluskálin.

Núðluskálin is immensly popular.

Luckily, Núðluskálin was an instant hit and has been one of Reykjavik’s most popular restaurant for almost a decade. During that time, it’s gone through a few renovations and changes to the menu, although never straying from its original concept.

“Perhaps I can’t’ travel as much physically, but I fight stagnation by making some changes in my environment,” says Siggi and adds that if it hadn’t been for Kristján’s good business skills and staying power he might very well have sold the company later on in order to pursuit other ventures.

However, it’s clear to anyone that talks to Siggi that he has a unique mind and fascinating way of thinking. With a strong awareness of his own senses he can easily pull up detailed images in his mind and bring taste to his tongue as if the food was actually touching it. “Perhaps, I shouldn’t share this but sometimes I put new dishes on the menu that I’ve only tasted in my mind.”

Á. Óskarsson
Á. Óskarsson

Á. Óskarsson offers a variety of products and services to sports centers, swimming pools, schools, kindergartens, and the general public. The company specializes in sport-related products, activity-focused games, and a wide range of solutions for sports facilities.

Á. Óskarsson has been involved in numerous big projects related to building sports facilities and has made it their benchmark to offer good quality products and equipment since the company was founded.

See links to social media in the upper left-hand corner

—————-

Á. Óskarsson selur fjölbreytt vöruúrval fyrir íþróttahús, sundlaugar, skóla og leikskóla og einnig ýmsar vörur til einkaafnota. Fyrirtækið selur vörur til íþróttaiðkunnar og leikja ásamt því að bjóða upp á ýmsar lausnir fyrir íþróttamannvirki.

Á. Óskarsson hefur komið að fjölda stórra verkefna við byggingu íþróttamannvirkja og hefur frá stofnun kappkostað að bjóða vandaðar og endingargóðar vörur.

Tenglar á samfélagsmiðla eru í efra horninu vinstra megin.

Webpage/vefsetur

Blush

    Blush was founded in 2011 when it started selling high quality sex products. The goal from the beginning was to change the market and take the discussion about sex products to a higher level. Today Blush provides professional services in a pleasant environment that fulfills different needs, both for individuals and couples. Blush respects diversity and wants to set a good example in all of its messaging to target audiences. Sexual health and equality in sex is important and Blush wants to focus on those issues through education and open discussion. Blush works in a socially responsible manner for society, their customers and the environment.

    Check out Blush’s website: https://blush.is/

    Omnom Chocolate
    - award-winning chocolate maker

      Omnom Chocolate is an Icelandic craft chocolate company based in Reykjavík. We produce handcrafted chocolate from organic cacao beans sourced ethically and sustainably. We’ve developed direct relationships to create premium chocolate with fine flavor cacao beans.

      Our creative flavors are carefully crafted by meticulous chocolate makers. The cacao beans are roasted, winnowed, ground, and refined into melty-smooth chocolate.

      Omnom’s process is one of constant exploration, invention, and experimentation. If it doesn’t please us, if something isn’t absolutely delicious, there’s no reason to be doing it. So, we always start with our taste buds and follow our instincts. Our team searches for the finest ingredients in the world and new ways to improve chocolate. This obsession with knowing where our ingredients come from has led us around the corner to dairy farms in the Icelandic countryside and all the way to rainforest cacao farms of Nicaragua.

      In only a few short years, we’ve grown from our 50 sq. m. petrol station space and become an award-winning chocolate maker. Now, with our headquarters in 101 Reykjavík, our chocolate is sent out around Iceland and all over the world.

      At the end of the day, our goal is to make chocolate.

       

      Nasdaq

         

        Nasdaq (Nasdaq: NDAQ) is a global technology company serving the capital markets and other industries. Our diverse offering of data, analytics, software and services enables clients to optimize and execute their business vision with confidence.

        With over 4,300 employees in 39 offices around the world, at Nasdaq we all contribute to the success of the company and its culture, and each one of us has the ability to make a difference. When it comes to our core mission and values, we embrace the role of Diversity, Inclusion and Belonging (DIB) as a fundamental driver of our corporate growth, workplace culture and market development. We strive to create a culture that embraces the power of different perspectives—a culture where people’s unique backgrounds and different experiences helps us fuel innovation and support our clients around the world.

        Our unique position at the center of the capital markets allows us to see firsthand how these values have redefined corporate culture and success, deepening and accelerating our own commitment to champion inclusive growth and prosperity, as we strive to create more equitable opportunities to help people of all backgrounds reach their full potential. Most notably, we published our diversity statistics for the first time in 2020. These metrics serve as a quantitative assessment of where we are today and help determine what strategies we need to adopt to enhance diversity in the workplace. We recognize that we have much work to do, but we are steadfast in our commitment to creating a diverse and inclusive culture—one that reflects the communities in which we live, allows all employees to be their true, authentic selves and fosters individual growth and achievement.

        As we move forward together, we will continue advancing diverse ideas and perspectives that help fulfill the promise of a more inclusive and prosperous world. We aim to set the pace for rethinking capital markets and economies anywhere and everywhere. To learn more about the company, technology solutions and career opportunities, visit us on LinkedIn, on Twitter @Nasdaq, or at www.nasdaq.com.

        Blue Lagoon
        - One of the 25 Wonders of the World

        Named by National Geographic as one of the 25 Wonders of the World, the Blue Lagoon is a shimmering expanse of warmth, relaxation, and rejuvenation. Its unique geothermal seawater
        comes from 2.000 meters within the earth where seawater and freshwater converge in a tectonic realm of porous lava and searing heat. Propelled by extreme pressure, the water ascends to the earth’s surface, emerging enriched with silica, algae, and minerals—the elements that endow Blue Lagoon geothermal seawater with its radiant, healing properties.

        From its humble beginnings in the shadows of a geothermal power plant, Blue Lagoon has evolved into a world of wonder, now encompassing two hotels, three restaurants, three
        geothermal lagoons, a subterranean spa, a renowned line of skin care, a thriving research center, and a wealth of spa and refreshment facilities.

        Achieving harmony with the volcanic landscape, the lagoon and its surrounding architecture embody the unification of the man-made and the natural, and adhere to the highest principles of sustainability.

        The Blue Lagoon. A wonder of the world. A world of wonder.

        Landsbankinn
        - leading financial institution
        Landsbankinn

        Landsbankinn is a leading Icelandic financial institution. It offers a full range of financial services and is the market leader in the Icelandic financial service sector with the largest branch network.

        The present bank was established on 7 October 2008 but the history of its predecessor dates back to 1886. The bank is owned by the National Treasury of Iceland, which holds 98.2% of its share capital, and other shareholders who own 1.8%.

        Landsbankinn’s strategy is to provide comprehensive financial services that meet customer’s needs. It emphasizes providing exemplary service to customers, developing e-banking for their convenience, increasing the efficiency of support functions, modernizing its technology and ensuring effective utilization of its balance sheet.

        The bank’s vision is to be exemplary and its role is to be a trusted financial partner.

        Special emphasis is placed on promoting a performance-oriented culture in the bank. To follow up on the implementation of this strategy, the bank has defined key goals which are measured regularly to determine progress. These goals include, for example, customer satisfaction and loyalty, profitability, cost efficiency and the correlation between risk appetite and employee satisfaction.

        Landsbankinn wishes to lead the development of a sustainable society in Iceland by integrating economic, social and environmental concerns in its operations. The Bank aims to ensure that both its owners and society at large benefit from its activities.

        It intends to achieve this aim by building solid infrastructure and a strong team of 1.100 employees, by listening to its customers and by respecting and encouraging its employees to actively participate in their community. Landsbankinn was a founding member of Festa, a Centre for Corporate Social Responsibility, and is a member of the UN Global Compact.

        Landsbankinn has been a proud sponsor of the Reykjavik Pride since it was first celebrated in Iceland.

        Dohop
        - get inspired
        Dohop

        Dohop allows people to find the cheapest flights available with just one click. Founded in Reykjavik in 2004, it is the only Icelandic company of its kind and quickly became the go-to tool for finding cheap flights among the locals. Dohop finds the best deals among hundreds of different airlines and online travel agencies, to make sure that the user is getting the cheapest price. Dohop also offers hotel and car rental search engines, so users can make all of their travel bookings from a single website.

        Dohop‘s specialty is finding so-called “self-connect” flight options, which can save travelers money by booking a ticket through two or more different airlines. The ability to look for these self-connect option is what sets Dohop apart from its competition, as it can save people hundreds of dollars on certain routes.

        More recently, Dohop has developed a unique product called Dohop Go!, which allows users to check for the cheapest available flights from their home airport. This tool is perfect for those who are looking for travel inspiration but are not willing to overpay for their flight ticket. Dohop Go! is now available in the Dohop Flights App, both for Android and iOS, along with its traditional flight, hotel, and car search engines. “

        VSÓ Ráðgjöf

           

          VSÓ Ráðgjöf er alhliða ráðgjafar- og verkfræðifyrirtæki sem leggur áherslu á trausta og faglega þjónustu sem tryggir viðskiptavinum hagkvæmustu lausnir hverju sinni, skilar raunverulegum árangri og stuðlar að samkeppnisforskoti.  Á skrifstofum VSÓ í Reykjavík og í Noregi starfar yfir 80 manna samhentur hópur verkfræðinga og annarra tæknimenntaðra starfsmanna.

          Macland
          - for all your Apple needs
          Macland

          From starting out as a proper startup with only a good idea and the need to change things, to becoming an established company with 6 employees. Starting from scratch and expanding organically has allowed us to love our expansion and take our customers on the ride with us.

          Macland is located at Laugavegur 23 (101, Downtown Reykjavik)
          For all your Apple needs. We are here.

          Ísey skyr
          - once tasted never forgotten

          Our Story
          Once upon a time, 1,100 years ago in fact, Nordic settlers began arriving in Iceland. They brought with them the skills and knowledge for producing skyr. As time passed, the know-how and recipe for this nutritious food slowly faded out elsewhere in the Nordic region. Luckily, the Icelandic skyr-making tradition continued.

          For centuries, Icelandic skyr formed a cornerstone of the national diet, helping to keep people strong in living conditions that were often harsh. On family farms countrywide, it was the women who nurtured this dairy and passing on both the recipe and the original Icelandic skyr cultures from mother to daughter.

          Ísey skyr builds on this remarkable legacy. It was some of those very same women, the recipients of their mothers’ expertise, who, around 90 years ago, taught Icelandic dairy scientists the art of skyr-making. The production process is more high-tech these days, and the quality standards more rigorous. However, the basic recipe and the use of original cultures to ferment the skimmed milk remain the same. Protein rich, fat-free, creamy and delicious – Ísey skyr is as relevant to consumers now as it was all those centuries ago.
          This is our secret and you are in on it

          You can read more about Ísey skyr on our website.

          Contact Us


          PGlmcmFtZSBzcmM9Imh0dHBzOi8vd3d3Lmdvb2dsZS5jb20vbWFwcy9lbWJlZD9wYj0hMW0xNCExbTEyITFtMyExZDI3ODQyLjM0NzA2NDA3OTU4ITJkLTIxLjkwMDg1MDg1NzkxODQyITNkNjQuMTQxNzA3ODE2NzAyMDEhMm0zITFmMCEyZjAhM2YwITNtMiExaTEwMjQhMmk3NjghNGYxMy4xITVlMCEzbTIhMXNlbiEycyE0djE0MzMzMzc5MTUyMjYiIHdpZHRoPSIxMDAlIiBoZWlnaHQ9IjEwMCUiIGZyYW1lYm9yZGVyPSIwIiBzdHlsZT0iYm9yZGVyOjAiPjwvaWZyYW1lPg==
          Thank You. We will contact you as soon as possible.