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SPRING ARRIVES IN FULL BLOOM INSIDE THE WORLD’S ONLY, THE KRUG ROOM

~> SPRING ARRIVES IN FULL BLOOM INSIDE THE WORLD’S ONLY, THE KRUG ROOM

Located in the heart of Mandarin Oriental, Hong Kong, The Krug Room is the only one of its kind in the world to reveal the nuanced universe of Krug Champagne where guests have a gastronomic multi-sensory experience. Created in partnership with Krug Champagne and Mandarin Oriental, Hong Kong, The Krug Room is led by the hotel’s Executive Chef Robin Zavou, himself an esteemed Krug-lover.

Spring Blooms at The Krug Room

This spring, Chef Zavou takes inspiration from the season’s finest and most elusive ingredients to design a perfect pairing with the varying characteristics of Krug cuvees.

Modern interpretations of land and sea ingredients are seen throughout the new 10-course spring menu. To further elevate the experience, The Krug Room has transformed its interiors and decorations to reflect a mesmerising spring scene.

The first pairing with savoury snacks begins with Krug Grande Cuvée 166ÈME Édition – named to mark the 166th time that the House of Krug drew upon founder Joseph Krug’s dream to compose the prestige champagne. It is a blend of 140 wines from 13 different years where the youngest bottle dates back to 2010 and the oldest to 1996.

Chef Zavou surprises the palate with a whimsical take on “KFC”, which is one of the snacks to start the evening. Replacing the traditional chicken with Alaskan king crab, it is coated in tempura batter, Korean spiced sauce, white sesame and black sesame paste.

Japanese Ebi enlists the help of Krug Champagne to complement the umami flavours of sea urchin custard and soy jelly. The dish is finished with garam, shiso leaves and shiso flower.

The Scallop is served raw as sashimi, accompanied by raw and pickled turnip, ponzu sauce, hijiki salad, seaweed meringues and an oyster emulsion.

Japanese Ebi enlists the help of Krug Champagne to complement the umami flavours of sea urchin custard and soy jelly. The dish is finished with garam, shiso leaves and shiso flower.

The Scallop is served raw as sashimi, accompanied by raw and pickled turnip, ponzu sauce, hijiki salad, seaweed meringues and an oyster emulsion.

At the House of Krug, every vintage is crafted to be different, celebrating the distinct character of a particular year. Composed of a selection of the year’s most characterful wines, Krug 2004 reveals the vibrant story of a fresh year – so much that the House chose to give it the nickname “Luminous Freshness”. Paired with a glass of Krug 2004, Asparagus is poached and prepared with kombu butter sauce, crispy buckwheat, bread croutons, fine slices of speck, garam, roasted marron, raw and pickled white mushroom, fresh morels and edible flowers. Full of flavour with a subtle sweetness, theRoscoff onion is prepared with confit Japanese egg yolk, Japanese shiitake mushroom, dehydrated soy powder, wood sorrel, wild garlic flower and a dry mushroom-soy emulsion.

 

The delicate and creamy morsels of veal Sweetbread are presented on the plate to depict a blooming moment in nature. The flavours come from molasses, French garlic, spring leek, fresh morel, roasted onion powder and veal juice, and garnished with baby watercress and lavender. Paired with Krug Rosé, a Champagne born for bold gastronomic adventures, the two go hand in hand.

 

For dessert, guests can expect Japan’s world-famous pink Strawberry with a dash of rosé, paired perfectly with a crisp glass of Krug Grande Cuvée.

Krug Room

852 2825 4014

email mohkg-krugroom@mohg.com. *

The Menu

Snacks

Spring Roll (Eel, Crème Fraîche, Lime)

Pea (Tartlet, Morel, Shoots)

KFC (Korean, Fried, Crab)

Ebi

Sea Urchin, Broth, Soy Jelly, Garam

Scallop

Oyster, Hijiki, Turnip

Kinmedai

Abalone, Liver, Lemon

Asparagus

White, Grains, Speck, Marron

Roscoff

Onion, Egg, Shiitake, Soy

Sweetbread

Garlic, Molasses, Morel

Pork

Braised, Belly, Rhubarb

“Carrot”

Strawberry

Japanese, Pink, Rosé

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