Creating Memories at The Krug Room: A Private Dinner with Evan Chow
Longtime friends of Evan Chow gathered at The Krug Room within the Mandarin Oriental for a winter-themed dinner that incorporated a menu inspired by some of Evan’s favourite childhood Cantonese dishes. The dinner, which is the third in a series of dinners courtesy of Krug Champagne was co-hosted by Hong Kong Tatler.
Among the guests were Brandon and Jenny Chau, Bonnie and Darrin Woo and Candice and Leonard Chao—coincidentally the same group of people who dined with him during the 2011 Hong Kong Tatler Ball, when he was the recipient of the Most Eligible Bachelor Award. The table toasted the beginning of the night with Krug Grande Cuvée 166ème Édition—a sound aperitif—paired with a trio of Zavou’s signature snack and kicked off the evening. The champagne, a blend of 140 wines from 13 different years—the youngest from 2010 and the oldest back to 1996—was so named to mark the 166th time that the House of Krug drew upon founder Joseph Krug's dream to compose the ultimate prestige champagne, regardless of climatic variations.
Guests also sampled exceptionally complex Krug Grande Cuvée 164ème Édition En Magnum and Krug Rosé 21ème Edition led guests through the final savoury courses, with its bold, spiced notes sitting well with dishes of duck pie with pancetta and truffle, and wagyu with cabbage, chocolate and blackberry. As always, the desserts at Krug Room delight the eyes before they do the palate—with strawberry season in full swing during Hong Kong’s mild winters, Zavou decided to pay homage to local gems with his whimsical mimicry of the berries, rendered in chocolate and sugar.