HOME AND AWAY
This 12-seat restaurant has access to the largest collection of Krug champagne outside France and featuring edible works of art from a chef who has shared a kitchen with Alain Ducasse and Ferran Adria. So what’s not to like about the Krug Room, the small but perfectly reformed dining spot in the Mandarin Oriental, Hong Kong? To mark the hotel’s 50th anniversary, the restaurant has had a sleek makeover in the vein of an intimate railway dining car of yesteryear, albeit with modern-day mores, including views into a bustling kitchen. There are no menus; chef Uwe Opocensky has created a series of whimsical dishes that change according to his inspiration, including ‘‘afternoon tea’’ (seafood macaron, foie gras ‘‘opera’’, crab croque monsieur and vegetable marshmallow) and ‘‘the lawn’’ (an alarming sounding confection with elements resembling cow fur and barbed wire). Dinner, comprising 10 to 14 courses, is accompanied by Krug sparkles and guests will enjoy ‘‘Krug sounds’’ as part of the multi-sensory epicurean experience. We trust that means the happy melody of popping corks. More: mandarinoriental.com.