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The Weekend Australian - Travel - - The Food Issue - MICHELLE ROWE

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.

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