Nestled within the Mandarin Oriental, Hong Kong, The Krug Room is set to host renowned Japanese chef Yosuke Suga from 13 – 17 June 2017, with a carefully created 12-course lunch and dinner menu designed to be explored and enjoyed with a pairing of fine Krug champagnes.
Chef Suga is no stranger to stepping into the world’s finest dining destinations, having spent 16 years working with Joël Robuchon, serving as head chef at a handful of new outposts for the renowned master chef in New York, Paris, Taiwan and more. Chef Suga’s finesse in the kitchen and appreciation for the finest ingredients ensure this exclusive event is not one to miss; seasonal delights including horsehair crab and rockfish from Hokkaido, white shrimp from Toyama, abalone from Yamaguchi and Wagyu beef from Akita will appear on the menu throughout the five-day residence.
And to drink? The lunch service sees Krug Grande Cuvée 159ème Édition, Krug Vintage 2002 and Krug Rosé being served as you dine, while the dinner sitting brings two champagne menus to select from: the Experience Package offers the opportunity to sample Krug Clos du Mesnil 2003 and Krug Collection 1990, while the exceptional Ultimate Vintage Package includes the impressive Krug Glos d’Ambonnay 2000 release, among others.
A Japanese feast presented with deluxe Krug champagne pairing in stunning surrounds… this is true luxury for those in the know.