The House of Krug Celebrates The Versatility of Mushrooms


July 13, 2017 | BY Wilson Fok

18 chefs from the city’s best restaurants design unique dishes featuring the seasonal treasure

Celebrating the finesse of refined gastronomy, the house of Krug is launching its third annual publication, titled ‘From Forest to Fork’. After the humble potato in 2015 and the egg in 2016, the champagne house themed this year’s creative dishes around mushrooms, bringing together 18 chefs from Hong Kong’s esteemed establishments to create a limited edition mushroom-themed dish each to pair with Krug Grande Cuvee.

Blending 120 wines from more than 10 years, the Krug Grande Cuvee is best paired with sophisticated food creations featuring the versatile mushroom. Celebrating the variety is multiple uses of mushrooms, the house of Krug has published a booklet documenting chefs from around the world and their creations using this one single ingredient. Featured in this year’s booklet are chef Umberto Bombana (8 ½ Otto e Mezzo Bombana), Vicky Cheng (Vea), Robin Zavou (Mandarin Grill), and Mori Tomoaki (Sushi Mori Tomoaki) and this all-star lineup is presenting their unique mushroom creations this summer at their respective restaurants. Click through the below slideshow to find out who is cooking what



What: Sauteed potato gnocchi with mousseron mushrooms, pine nut cream and black truffles 

When: July 1-31, 2017 

Where: Arcane, 3/F 18 On Lan Street, Central; +852 2728 0178 



What: Cultivated and wild mushroom, verbena, ‘pain perdu’ and violette grape must mustard 

When: July 1-31, 2017.

Where: Epure, Shop 403, 4/F Ocean Centre, Harbour City, Tsim Sha Tsui; +852 3185 8338

Yan Toh Heen


What: Smoked sliced matsutake mushroom with pan-seared wagyu beef with sea salt

When: Available now 

Where: Yan Toh Heen, G/F InterContinental Hong Kong, 18 Salisbury Road, Tsim Sha Tsui; +852 2313 2323

Beef & Liberty


What: The Krug hamburger with wild mushrooms, duck, truffles, rocket leaves and duck egg 

When: From September 4 to October 3, 2017 

Where: Beef & Liberty, 3/F California Tower, 32 D’Aguilar Street, Lan Kwai Fong, Central; +852 2450 5733 



What: Festive turbot

When: From now until December 31, 2017 

Where: Caprice, 6/F Four Seasons Hong Kong, 8 Finance Street, Central, Hong Kong; +852 3196 8888 



What: Pan-fried garoupa with black truffle and marmoreal mushrooms

When: From August 1-31, 2017

Where: Duddell’s,  3/F – 4/F Shanghai Tang Mansion, 1 Duddells Street, Central; +852 2525 9191 

On Dining 


What: Egg raviolo, sautéed girolles mushroom, summer truffle and Bellota ham

When: Available now 

Where: On Dining, 28-29/F, 18 On Lan Street, Central; +852 2174 8100




What: Morel mushrooms and sweetbread, yellow wine, liquorice cream sauce on crispy baguette 

When: Available now until July 31, 2017 

Where: Seasons, Shop 308, 3/F Lee Gardens Two, 28 Yun Ping Road, Causeway Bay; +852 2505 6228


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