The House of Krug brought together six chefs in Hong Kong for their latest campaign, Tails of the Sea, which focuses on the versatile fish
Honing in on one particular food may seem like a limitation in the beginning, but it often becomes the springboard for infinite possibilities. Such is the theory behind Krug’s single ingredient initiative, which began with the potato in 2015, followed by the egg in 2016 and mushroom in 2017. Deviating from the plant-based series for 2018, Krug has decided to explore the versatility of fish, in all its forms. Olivier Krug, the director of the House of Krug, details his appreciation for the efforts of the world’s fishermen (being a keen amateur himself) in the brand new booklet, which pays tribute to the ocean’s culinary treasures.
While the campaign is worldwide, six of the participating chefs and Krug lovers are based in Hong Kong and have joined the challenge to create the perfect fish dish to pair with the house’s champagnes.
The participating chefs include Top 20 Best Restaurants awardees Guillaume Galliot of Caprice, who will be showcasing slow-cooked nodoguro dish with tomato marmalade and saffron sauce, and Vicky Cheng of VEA, who presents silver pomfret with Sichuan chilli oil and fermented cabbage as part of his restaurant tasting menu.
