There’s something fishy going on in these days – and it’s a tail you want to know about.
Luxury champagne house Krug is continuing its quest to find the perfect complement to its liquid gold, this time putting the spotlight on fish. In its global campaign, called “Tails of the Sea”, Krug Ambassades are tasked with coming up with creative new dishes using fish – the ocean’s greatest resource – that pair well with either a flute of Krug Grande Cuvée or Krug Rosé.
In Hong Kong, six Krug Ambassades are rising to the challenge: Umberto Bombana of 8 ½ Otto e Mezzo, Guillaume Galliot, of Caprice at the Four Seasons, Mori Tomoaki, of Sushi Moro Tomoaki, Robin Zavou, of The Krug Room at the Mandarin Oriental, Uwe Opocensky of UWE, and Vicky Cheng of VEA.
The dishes, presented either as an à la carte option or as part of a set tasting menu, include a range of fish from turbot to tuna, and John Dory to silver pomfret.
Highlights include slow-cooked Nodoguro fish with tomato marmalade and saffron sauce from Caprice, silver pomfret with Sichuan chilli oil and fermented cabbage from VEA, and John Dory with Amalfi lemon with caviar and apple from The Krug Room.
This is the fourth instalment of Krug’s series – previous instalments highlighted ingredients such as mushroom and egg.