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.
Robin Zavou of The Krug Room has crafted a dish of John Dory with Amalfi lemon, caviar and apple, which is priced at HK$888 and includes a glass of Krug Grande Cuvée. “John Dory is a fish that is packed with flavour so it requires knowing how to coax it out with the right technique,” he says. Umberto Bombana of Otto E Mezzo, Uwe Opocensky of Uwe, and Mori Tomoaki of Sushi Mori Tomoaki make up the team of six representing Hong Kong.
The full list of chefs and their dishes can be viewed here.
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