• Krug x Fish

    Tails of the Sea brings together an elite network of chefs from Krug Ambassades to unleash their imagination on the ocean’s greatest and most versatile single ingredient: Fish. Eager to craft unforgettable experiences, the chefs have designed unique dishes which promise delightful pairing with a glass of Krug Grande Cuvée or Krug Rosé.

    This year, six incredible Hong Kong based chefs have taken the bait and joined this playful challenge, unleashing their imagination and creativity to prepare unique fish-based dishes to enhance the experience of enjoying a glass of Krug champagne. Full details of Krug x Fish dishes by six Hong Kong Krug Ambassades as below:

    8 1/2 Otto e Mezzo – Chef Umberto Bombana

    Dish – Roasted Turbot, Broccolini Emulsion, Orange Anchovies Dressing 

    Caprice – Chef Guillaume Galliot 

    Dish – “ Nodoguro et Marmelade de Tomatoes, Sauce au Safran” – slow-cooked Nodoguro fish with tomato marmalade, saffron sauce 

    Sushi Mori Tomoaki – Chef Mori Tomoaki

    Dish – Fatty Tuna Marinated by Tuna Bone, Soy Sauce & Bone Marrow Mousse

    The Krug Room, Mandarin Oriental Hong Kong – Chef Robin Zavou

    Dish – John Dory, Amalfi Lemon, Caviar and Apple 

    UWE – Chef Uwe Opocensky 

    Dish – Seabass Tajine, with dates, figs, smoked paprika, cumin cilantro, garlic, saffron and tumeric 

    VEA – Chef Vicky Cheng 

    Dish – Silver pomfret, Sichuan chili oil, fermented cabbage