SPRING BUBBLES

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

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.