Poached, Scrambled or Fried? Krug Delivers Champagne and Eggs for All
This week's new and noted restaurants.
Krug X Egg
Is there anything that can elevate a dish from ho-hum to haute cuisine as efficiently and effectively as the slow-cooked egg? Pair the resplendent golden-hued eggy glory with a glass of bubbly Krug champagne and you’ve got a meal fit for a king—which is exactly what House of Krug had in mind when conceptualizing their 2016 “Krug X Egg: Poached, scrambled or fried?” book, highlighting the complexity of the kitchen staple with recipe pairings from Hong Kong chef heavyweights Umberto Bombana, Uwe Opocensky and Nurdin Topham. But you won’t just be flipping the pages looking at all the egg porn—a host of top Hong Kong chefs have gotten in on the yolky action as well. From July onwards, sample Krug and egg pairings at 14 restaurants around Hong Kong, with dishes including Aberdeen Street Social’s smoked egg and asparagus with truffle, parmesan and hazelnut dressing ($350, includes glass of Krug); The Continental’s egg and black truffle carbonara with crispy pancetta ($195, plus $3,000 for champagne bottle pairing); and Serge et le Phoque’s mysteriously named “The Phoque Oeuf” ($980 includes two mini bottles of Krug). Other participating restaurants include Yan Toh Heen, Vea, The Drawing Room, Ta Vie, Gaddi’s and Foxglove; visit krug.com for the full list.
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Taco and tequila Tuesdays just got a whole lot classier at Jinjuu, which is putting a modern Korean spin on our favorite tortilla snacks with combinations such as bulgogi beef tacos ($145), Iberico pork belly tacos ($135) and sustainable Pacific tuna tacos ($160). There’s also a butter-poached Canadian lobster taco ($200) served with taro chips and ssamjang mayo, vegetarian mushroom tacos ($105), and Hanwoo beef tacos ($250) with a spicy kimchi béarnaise sauce, which we imagine will be the ultimate test of whether you can indeed put kimchi in anything and turn it into delicious fusion fare. And if it doesn't work? You can always wash it down with a tequila chaser from mixologist Edgar Santillan’s inventive cocktail list ($90 each), including the Pucca margarita with soju, tequila, lime juice, triple sec and ginger cordial; or the Sokcho with soju, tequila, lemon and kiwi juice, coconut syrup, egg white and grapefruit bitters. Just don’t throw your chopsticks in the air and yell “tequila!”—this is a classy joint, after all.
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Newly appointed at the acclaimed Petrus, chef de cuisine Ricardo Chaneton is bringing a wealth of experience to the role. Previously at the two-Michelin-starred Mirazur in France, chef Ricardo’s reinvigorating the menu at this Hong Kong institution with seasonal ingredients presented with a modern flair. It’s certainly a special occasion type of spot: We recommend going for the more affordable lunch menu ($498 for three courses, $588 for four) where you can sample the clean, pristine flavors and spot-on execution of chef Ricardo’s creations for a fraction of the dinner price. Classic French cooking shines in dishes such as pork terrine with capers, shallots and pistachio vinaigrette, textured mushroom soup with lardo, and frog leg drumettes battered and fried with parsley and garlic. The delicate starter of octopus tortellini is a standout dish, with the wafer-thin wrapper encasing plump octopus and sweetly braised onions in a complex yet crystal-clear consommé. The “Volaille Fermière“ main is also a must-try, starring the sought-after French farmhouse poultry cloaked in a luxurious foie gras and butter “albufera” sauce with golden chanterelles—also from France—reinforcing the meaty flavor of the dish. Top off the decadent lunch with a latte and the pain perdu bread pudding with rhubarb and elderflower, and you’ll be floating on cloud nine as you head out to tackle your afternoon agenda.