• SPRING ARRIVES IN FULL BLOOM INSIDE THE WORLD’S ONLY, THE KRUG ROOM

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    <<2nd April, 2019 – Hong Kong>> Located in the heart of Mandarin Oriental, Hong Kong, The Krug Room is the only one of its kind in the world to reveal the nuanced universe of Krug Champagne where guests have a gastronomic multi-sensory experience. Created in partnership with Krug Champagne and Mandarin Oriental, Hong Kong, The Krug Room is led by the hotel’s Executive Chef Robin Zavou, himself an esteemed Krug-lover.

    Music has always been a part of Krug’s universe, a House known for its unique lyrical approach to creating champagne. At Krug, each individual plot of vines, through its wine, is considered to be a fine musician, and contributes its own distinct character to a Krug Champagne. With the understanding that music creates an emotional gateway to discovering the world of champagnes, guests of The Krug Room will discover that their champagne pairing experience goes even beyond visual aesthetics and palatable delights. The Krug Room transports the tasting journey to a new dimension with music playlists specially selected by the House to enhance each sip of Krug.

     

    Spring Blooms at The Krug Room

    This spring, Chef Zavou takes inspiration from the season’s finest and most elusive ingredients to design a perfect pairing with the varying characteristics of Krug cuvees.

    Modern interpretations of land and sea ingredients are seen throughout the new 10-course spring menu. To further elevate the experience, The Krug Room has transformed its interiors and decorations to reflect a mesmerising spring scene.

     The first pairing with savoury snacks begins with Krug Grande Cuvée 166ÈME  Édition – named to mark the 166th time that the House of Krug drew upon founder Joseph Krug’s dream to compose the prestige champagne. It is a blend of 140 wines from 13 different years where the youngest bottle dates back to 2010 and the oldest to 1996. Chef Zavou surprises the palate with a whimsical take on “KFC”, which is one of the snacks to start the evening. Replacing the traditional chicken with Alaskan king crab, it is coated in tempura batter, Korean spiced sauce, white sesame and black sesame paste.

    Japanese Ebi enlists the help of Krug Champagne to complement the umami flavours of sea urchin custard and soy jelly. The dish is finished with garam, shiso leaves and shiso flower. The Scallop is served raw as sashimi, accompanied by raw and pickled turnip, ponzu sauce, hijiki salad, seaweed meringues and an oyster emulsion.

    At the House of Krug, every vintage is crafted to be different, celebrating the distinct character of a particular year. Composed of a selection of the year’s most characterful wines, Krug 2004 reveals the vibrant story of a fresh year – so much that the House chose to give it the nickname “Luminous Freshness”. Paired with a glass of Krug 2004,  Asparagus is poached and prepared with kombu butter sauce, crispy buckwheat, bread croutons, fine slices of speck, garam, roasted marron, raw and pickled white mushroom, fresh morels and edible flowers. Full of flavour with a subtle sweetness, the Roscoff onion is prepared with confit Japanese egg yolk, Japanese shiitake mushroom, dehydrated soy powder, wood sorrel, wild garlic flower and a dry mushroom-soy emulsion.

    The delicate and creamy morsels of veal Sweetbread are presented on the plate to depict a blooming moment in nature. The flavours come from molasses, French garlic, spring leek, fresh morel, roasted onion powder and veal juice, and garnished with baby watercress and lavender. Paired with Krug Rosé, a Champagne born for bold gastronomic adventures, the two go hand in hand.

    For dessert, guests can expect Japan’s world-famous pink Strawberry with a dash of rosé, paired perfectly with a crisp glass of Krug Grande Cuvée.

    The full spring menu by Executive Chef Robin Zavou is below:

     

    Snacks

    Spring Roll (Eel, Crème Fraîche, Lime)

    Pea (Tartlet, Morel, Shoots)

    KFC (Korean, Fried, Crab)

     

    Ebi

    Sea Urchin, Broth, Soy Jelly, Garam

     

    Scallop

    Oyster, Hijiki, Turnip

     

    Kinmedai

    Abalone, Liver, Lemon

     

    Asparagus

    White, Grains, Speck, Marron

     

    Roscoff

    Onion, Egg, Shiitake, Soy

     

    Sweetbread

    Garlic, Molasses, Morel

     

    Pork

    Braised, Belly, Rhubarb

     

    “Carrot”

     

    Strawberry

    Japanese, Pink, Rosé

    Inside The World’s Only, The Krug Room

    One of Hong Kong’s best kept dining secrets, The Krug Room is a highly intimate space that seats up to 12 guests only. The Krug Room boasts an interior of contemporary old-world elegance, designed to look like the inside of a train carriage. At The Krug Room, guests are delivered an unforgettable journey of fine modern creations paired with choices from one of the largest collections of Krug champagne in Asia. Chef Zavou embraces the House of Krug’s philosophy of craftsmanship and savoir-faire to produce stunning seasonal dishes with creative flair.

    Housing a generous range of rare bottles including the Magnum-sized Krug Grande Cuvée, Vintages and other notable champagnes, The Krug Room is the ultimate gourmet destination for discerning guests of Mandarin Oriental, Hong Kong. Boasting the fullest expression of champagne recreated every year with a blend of over 120 wines from ten or more different years, Krug Grande Cuvée is a classic choice to pair with Chef Zavou’s creations.

    Headlining the annual culinary campaigns by the House, the Krug Grande Cuvée is most cherished for its versatile nature, pairing well with varying dishes made from simple core ingredients. Krug 2004, nicknamed “Luminous Freshness” after the vibrant story of a fresh year, is an elegant dialogue among shining Chardonnays, Pinot Noir and the vivacity of Meunier. The vintage promises a spectacular collaboration with subtle umami flavours and exotic spices.

    Krug Rosé is the emblem of the recreation of the highest expression of pleasure at each harvest, and aptly nicknamed “Born to be Wild”. Best suited for unexpected food pairings, the wonderfully expressive glass rises to the challenge of the most daring and sumptuous combinations such as with gamey meats and the iodised intensity of anchovies.

    The Krug Room’s Dinner Offerings are as below:

    Krug Experience Package HK$2888 + 10% per guest includes 2 glasses of Krug Grande Cuvée 166ÈMEÉdition + 1 glass of Krug 2004
    Krug & Krug Rosé Package

    (for parties of 6 guests or above)

    HK$3888 + 10% per guest includes 1 glass of Krug Grande Cuvée 166 ÈMEÉdition + 1 glass of Krug 2004 + 1 glass of Krug Rosé 20ÈME Édition + 1 glass of Krug Grande Cuvée 160ÈME Édition
    Krug Soloist to Orchestra

    (for parties of 6 guests or above

    HK$5,888 + 10% per guest includes 1 glass of Krug Grande Cuvée 166ÈME  Édition + 1 glass of Krug Clos Du Mesnil 2003 + 1 glass of Krug 2004 + 1 glass of Krug Rosé 20ÈMEÉdition + 1 glass of Krug Grande Cuvée 160ÈMEÉdition.

    For more information and reservations, please call +852 2825 4014 or email

    mohkg-krugroom@mohg.com. *Prices are subject to 10% service charge.

     

    #TheKrugRoom @MO_HKG #ImAFan

     

    <<ENDS>>

    About the House of Krug

    Krug has always lived up to its reputation as the first and still unique Champagne House to create only Prestige Champagne every year since its foundation. The House was founded in Reims in 1843, by Joseph Krug, a visionary non-conformist with an uncompromising philosophy. Having understood that the true essence of Champagne is pleasure itself, his dream was to offer the very best Champagne every single year, regardless of climate annual variations. Paying close attention to the vineyard’s character, respecting the individuality of each plot and its wine, as well as building an extensive library of reserve wines from many different years allowed Joseph Krug to fulfill his dream. With a very original approach to Champagne making, he decided to go beyond the notion of vintage to create the fullest expression of Champagne every year. Thus, he founded a House in which all Champagnes are of the same level of distinction, each illustrating a particular expression of nature. Six generations of the Krug family have perpetuated this dream, enriching the founder’s vision and savoir faire.

    About The Krug Room

    Set in the heart of Mandarin Oriental, Hong Kong, The Krug Room is a ‘must-try’ for all visiting gastronomes. Created in partnership with the House of Krug, this is the only Krug Room in the world, offering guests a chance to sample Executive Chef Robin Zavou’s brilliantly creative cuisine partnered with the world’s most prestigious Champagne. Stunningly designed to re-create the intimate surroundings of a train carriage, boasting vibrant views of a fast-moving kitchen, along with forward-thinking gastronomy, The Krug Room will ensure that guests get to experience a sensory adventure that is fascinating, mesmerising and exhilarating. The team creates each evening’s dinner according to inspiration and the availability of seasonal ingredients from around the world, paired perfectly with the diners’ choice from the largest collection of Krug champagne in Asia. This sophisticated restaurant can entertain up to 12 guests around a communal table or be fully booked for private events.