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An Ocean of Possibilities: How 6 Hong Kong Chefs Pair Fish with Krug Champagne

The maison’s Hong Kong ambassades explore ‘Tails of the Sea’ for an unforgettable dining experience.

We’ve seen (and tasted) our fair share of wine pairings — those are nothing new. Then there are cocktail pairings that have been disrupting the dining scene thanks to customers’ growing appetite for creative mixology. And finally, there’s Champagne pairings — not exactly a new concept, but a relatively rare approach, as the mastery of such matches is a complex art.

Enter Krug, the Champagne maison that has been the pioneer of pairing its finest cuvées with humble ingredients to bring out the flavours of everyday kitchen essentials, while still retaining the luxurious finesse of its bottles. In recent years, the house has singled out one staple to be the centre of the spotlight; potatoes, eggs and mushrooms have been elevated in distinct menus designed to complement the exceptional Champagne that bears the name of Krug.

Left to right: Chefs Vicky Cheng, Uwe Opocensky, Mori Tomoaki and Umberto Bombana

This year, it’s all about fish for the cleverly named Tails of the Sea campaign. Krug’s ambassades draw inspiration from the freshest catches, the notes of the Grande Cuvées, and the house’s values — all the while maintaining their own cooking style and techniques. Hong Kong benefits from its coastal advantage in this worldwide campaign to present its best dish forward, as six local culinary stars take us on a gastronomic journey, exploring the versatility of the best of what the ocean has to offer. Below, preview the dishes being served served at each restaurant participating in Krug’s ingredient-driven campaign, all of which are available now.

Left to right: Chefs Guillaume Gaillot and Robin Zavou

 

Chef Umberto Bombana: Roasted turbot, broccolini emulsion, orange anchovies dressing (HK$550 + HK$490 + 10% with a glass of Krug Grande Cuvée)

8 ½ Otto e Mezzo, Shop 202, 18 Chater Road, Central, Hong Kong; +852 2537 8859

 

Chef Guillaume Galliot: Slow cooked Nodoguro fish with tomato marmalade and saffron sauce (HK$1,688 + 10%)

CapriceFour Seasons Hotel Hong Kong, 8 Finance Street, Central, Hong Kong; +852 3196 8888

 

 

Chef Mori Tomoaki: Fatty tuna marinated by tuna one, soy sauce and bone marrow mousse (HK$680 with a glass of Krug Rosé)

Sushi Mori Tomoaki, Shop D, G/F, Seabright Plaza, 9–23 Shell Street, Causeway Bay; +852 2979 5977

 

Chef Robin Zavou: John Dory, Amalfi lemon, caviar and apple (HK$888 + 10% with a glass of Krug Grande Cuvée)

The Krug RoomMandarin Oriental, Hong Kong, 5 Connaught Road, Central, Hong Kong; +852 2825 4014

 

Chef Uwe Opocensky: Seabass Tajine with dates, figs, smoked paprika, cumin cilantro, garlic, saffron and turmeric (HK$2,488 + 10% for the 7-course Krug Menu with a glass of Krug Rosé)

UWEG/F, 252 Hollywood Road, Sheung Wan, Hong Kong; +852 2645 8665

 

Chef Vicky Cheng: Silver pomfret, Sichuan chili oil and fermented cabbage (HK$1480 + 10% as part of the VEA tasting menu)

VEA 29 & 30/F, 198 Wellington Street, Sheung Wan, Hong Kong; +852 2711 8639

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