SPRING BUBBLES

At the world’s only Krug Room, fans of the mes­meris­ing cham­pagne will rel­ish the spring­time flavours of its lus­trous menu.

Robb Report (Malaysia) - - Travel & Fine Dinning - By Ken­neth tan

The Krug Room at Man­darin Ori­en­tal, Hong Kong – recre­ated in 2013 – is the lit­eral man­i­fes­ta­tion of a gas­tronome’s re­treat.

In­side this din­ing room, one may gaze upon the many spe­cial edi­tions of Krug, some of which have been signed by mem­bers of the Krug fam­ily. Among the vin­tages avail­able for pur­chase are the 1988 Vin­tage (HK$9,000, S$1,600) and the 1990 Col­lec­tion (HK$10,800). Of course, an ex­pe­ri­ence in this room would not be com­plete with­out a pair­ing to food, what with Krug be­ing a cham­pagne cre­ated to have its own dis­tinc­tive taste.

In thi s restau­rant of only 12 seats, the epi­curean odyssey is cu­rated by a team of culi­nary artists from Man­darin Ori­en­tal, Hong Kong, who of­fer 10 to 14 din­ner cour­ses. Its cur­rent Spring menu of­fers a se­lec­tion of din­ner pair­ings start­ing from the Krug Clas­sic Pack­age (HK$2,688 per guest) to the Krug Ul­ti­mate Vin­tage Pack­age where din­ers en­joy four glasses of Krug com­pris­ing the Grande Cu­vee, 1990 Col­lec­tion, Vin­tage 1990 and Vin­tage 2002. The food menu re­flects the many notes found within the artis­tic and com­plex cham­pagne that is Krug, and is also in­flected by spring­time’s bounty. Among them are a bis­cuit with smoked eel and cream, foie gras mush­room gateaux, scal­lop and caviar tart, lan­goustines dressed in yuzu, Bar­bary duck in honey and a beef course flavoured with pine and ash. Each dish comes on a spe­cially de­signed plate by Hong Kong’s con­tem­po­rary artist, play­wright, di­rec­tor and nov­el­ist Fung Ming Chip. www. man­dari­nori­en­tal. com ≠

An ex­pe­ri­ence in this room would not be com­plete with­out a pair­ing to food.

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