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Located in Mandarin Oriental, The Krug Room is the only remaining Krug Room in the world, operated in partnership with Champagne House Krug. It is well-hidden and we need to first approach the Mandarin Grill & Bar, before the manager shows us, going through The Chinnery and a door leading into the back of house, before coming to this ‘secret’ restaurant.  The restaurant is an exclusive and private space, designed to resemble a luxurious train carriage with windows on one side looking out to the busy kitchen. In the middle of the room is a large communal table able to accommodate eight diners. On one end there are several wine cabinets displaying bottles of Krug, including the rare Clos d’Ambonnay and Clos du Mesnil, as well as some older vintages, which are also available for sale.The tasting menu ($3,988), though looks expensive, includes a pairing of 4 glasses of Krug. Designed by Executive Chef Robin Zavou, the courses not only aim to present a good sensory complement with the champagnes, they are also made using seasonal ingredients with an emphasis on responsible sourcing, using local produces as much as possible.While waiting for the other diners to arrive, we are served a glass of Krug Grande Cuvee 172eme Edition to start as aperitif. The champagne is refreshing and smooth, with six years of bottle fermentation, so the bubbles are elegant, consistent and fine, with a nice toasty and yeasty flavours on top of nice white flowers, almond and citrus fruit, along with some grassy notes. Very pleasant.There are a couple of starters in the menu. The first one is Cone, with a creamy filling of homemade  Koji paste inside, some Hokkaido Uni in the middle, and topped with Shiso and edible flowers. The sea urchin has a nice sweetness and rich in umami. A nice appetizer.The second starter is Garden. The chef uses Tofu and Miso to make a paste for dipping, crumbling some rye bread to scatter on top to resemble earth in the garden, with some very fresh Radish on top. The two types of radishes include the white Japanese mini-turnip, sweeter in taste while the American radish has a reddish skin and crunchier in texture. The leaves can also be eaten, with a slight bitter taste. Another wonderful appetizer.The third course is Flower. Inside the Zucchini flower the chef has stuffed two different Ebi delicacies, including minced Spanish carabineros and lobster mousse, with a touch of Zest from yuzu to give freshness to balance the rich and intense taste.  On the side are three sauces, the black one is homemade scallop reduction which has intense umami flavours. The red-coloured sauce is made from roasting the red prawn heads, grinding them to extract the essences, before cooking with butter. The remaining is the light shoyu sauce which bring forward the umami of the prawn and lobster. Truly memorable.The fourth course is Krug. The raw Australian spiny Lobster meat has been marinated in Krug for 3-4 minutes, very much like a ceviche, with the citrus notes coming from the champagne. The dish finishes with some Kohlrabi puree and homemade miso. On top are some jelly sheets made from soy, sake and mirin, plus Caviar and fresh coriander, fennel, shiso flowers and dill flowers. These aromatic herbs go well with the champagne, with ponzu as dressing. Amazing.The second glass of champagne is Krug Vintage 2011. This has a comparatively more intense aromas and flavours, with more oaky and fruity notes, probably coming from the higher proportion of Pinot Noir in the blend, and the hot weather of the year. It is offered after a cellaring of 13 years, with a deep elegance and finesse, a bit like enjoying a really nice white wine.The fifth course is Ocean. Using the best catch of the day, the chef features kinmedai and awabi from Japan. After steaming the splendid alfonsino, he added a bit of grated bottarga on top to add savoury and umami flavours. Under the fish there is the Abalone, which has been braised beautifully to great tenderness, paired with a sauce made from the liver of the abalone. The dish finishes with some Pickled Mooli and lemon juice to give a bit of citrus and acidity to balance. Wonderful.The sixth course is Forest. There is a layer of white foam, under which are the Escargot which have good bites, together with some Nettle, offering a bit of fresh cucumber taste with a bit of acidity. To highlight the fall season the chef has shaved some Truffle on top, with the nice earthy aromas integrating everything well. Taking a scoop which includes all the components is a rewarding experience.The third glass of champagne is Krug Rose 27eme Edition, with the base wines coming from vintages from 2015 all the way to 2005, with also 10% traditionally macerated Pinot Noir, spending around seven years in cellar before release. The wine has rose buds and a bit of savoury notes on top of redcurrant and grapefruit, with a feeling like drinking red wine. Perfect to pair with the main courses.The seventh course is Farm I, with the chef making a folded cabbage Taco, and on the inside are some braised Pigeon meats, tender from the slow-cooked process, with nice smoky BBQ flavours. On top of the taco is the crispy kale, and there are four sauces to go with the pigeon, including hoisin, BBQ, mushroom ketchup, and black garlic. A fusion dish where we see a lot of the elements showcasing the Chinese dish pigeon cabbage wrap. Interesting and delicious.The eighth course is Farm II. Featuring the A4 deep-fried wagyu beef from Kagoshima. It has a crispy surface, while still keeping the inside medium rare and tender. The beef is not too fatty, having a rich flavour, seasoned well with a bit of black pepper. Paired with some Smoke Trout Roes and Mexican Mole sauce, the chef also has a mini turnip on the side to balance with its delicate crunchy freshness. Very good as well.The fourth and last champagne returns back to Krug Grande Cuvee 172eme Edition, in order to take advantage of the freshness, floral and citrusy taste to match with the desserts. To transition, the palate cleansing Vert is served, featuring Golden Kiwi and Shiso sorbet, with kiwi and lime caviar at the bottom. The foam on top is made using Aloe Vera with shiso. Very refreshing.The tenth course is Autumn. Very beautifully presented like a flower, with the centrepiece being a Walnut ice-cream, and surrounded by thin wafer with a touch of Cinnamon. At the bottom there are Pear jus made from reduction of the juice, plus two types of pear preparation, one cooked and one infused with syrup. Great in taste and not too sweet.The petit four features Cocoa. Creatively presented on a log of wood, there are several thin sheets of Chocolate of five different Flavours, including yuzu, matcha, raspberry, salted caramel, and sesame. The crunchy Textures are appealing and a good complement with the coffee, finishing the meal with a great sense of satisfaction.Service is very good, with the staff friendly and attentive, and apparently, I also get the opportunity to connect with my friend who works in The Chinnery as well. The bill on the night is $8,882 and while this may look dauntingly expensive, consider the four glasses of Krug and the food itself it is actually reasonable. If you are a champagne lover, this secret restaurant is one you should not miss. 继续阅读

The Krug Room is an exclusive private dining room located within the Mandarin Oriental hotel in Hong Kong. It first opened in 2019 but it’s our first time visiting. The Krug Room only seats up to 8 guests max and offers an intimate, personalized tasting menu experience focused on KRUG champagne pairings. The menu is 11 courses with a focus on using the finest seasonal ingredients.Exceptional level of service with a dedicated team of sommelier and severing staffs. Everyone is professionally trained, attention to detail and friendly. Especially the staff who explain Krug history and guide us through the champagne tasting, very knowledgeable! Food is good, Simple and elegant presentation. The chef team explains each dishes (concept and where the ingredients from). We had an amazing and unique dining experience! Big thanks to the Krug room team. 继续阅读

全球唯一的Krug 餐厅，每晚只招待六至八位客的香槟paring 晚饭，今晚终有得试啦。10 道美美的菜配上四款合适的Krug香槟，加上专人介绍，实在是一场美味又令人享受的盛宴。尤其喜欢头几道海鲜的菜式。CHAWANMUSHI （FOIE GRAS, XERES, TRUFFLE）一啖食落去，除了浓浓的鹅肝, 面头还有很香的黑松露，加埋酱汁，混合在一起又香又美味，很享受。KRUG （LOBSTER, KOHLRABI, UNI）龙虾肉配上开胃的啫喱，再食埋新鲜的海胆，超正！另加埋鱼子酱，这款caviar 不太咸，成件事很夹，多层次的享受（个人喜欢这多过Caprice 那款类似的signature dish ，因caviar 太咸及抢味）！饮埋KRUG GRANDE CUVÉE 171 EME ÉDITION，正！OCEAN （SAFFRON, CELTUCE, SAKE） 表面鱼皮炸的脆脆的有口感，内鱼肉香滑，配埋酱料及2006 Vintage Krug ，一流！其他几道肉及菜也美及好味，但个人较爱海鲜及已很饱，所以不特别介绍。最后的甜品是TREE （CHOCOLATE, 70%, COCOA） 三款不同甜度的朱古力，卖相一流，真是放在木内给我们。几片，不会太heavy ，配埋咖啡，Perfect ending 。 继续阅读

久仰大名，今日终于有机会一试，果然名不虚传。尤其喜欢前菜，跟香槟配搭一流:- FOIE GRAS, XERES, TRUFFLE (鹅肝与松露嘅配搭恰到好处)- LOBSTER, KOHLRABI, UNI (鲜甜美味嘅龙虾肉配上高质新鲜海胆)主菜亦都美味，只不过我并不太喜欢鹿肉😅甜品质素亦高，美味之余，卖相亦非常精致香槟爱好者不能错过。FOIE GRAS, XERES, TRUFFLELOBSTER, KOHLRABI, UNIWALNUT, TRUFFLE, WILLIAMHONEY, CHERRY, VANILLA 继续阅读

姨妈们疫后初次返港，适逢靓靓妈咪同XO仔生月，因深知寿星母子最爱饮香槟，到步前几个月已叫细佬安排特别庆生晚餐，一同品尝文华东方酒店与名香槟「Krug」（中文译名：库克）合办嘅「库克厅」（The Krug Room）。长辈们抱著怀旧及好奇嘅心情期盼两个高级品牌擦出嘅火花！电邮订座流程简易直接。用餐当晚，贵客必须符合衣著要求准时于酒店一楼「文华扒房及酒吧」（Mandarin Grill + Bar）登记，方才由专人带领进出隐藏于对面「千日里」酒吧（The Chinnery）厨房内之密室，私隐度及派场十足！貌似火车车厢嘅贵宾室十分光鲜，概念虽看似为主厨餐桌，但中央嘅云石吧枱只有四个位，未见有厨师或开放式舞台嘅踪影。四周及透明玻璃雪柜内陈列出不同系列及大小嘅Krug Krug佳酿，部份嘅小花盆栽更善用香槟木盒承载，环保又到题。餐桌上嘅皮造餐垫上摆出金光闪闪嘅中西式餐具及K牌酒杯阵。西餐厅只提供一款七道菜厨师发办餐单，价格订为$3,988/位起（另收加一服务费），由行政主厨Robin Zavou为四杯Krug香槟以节令食材烹调相合嘅菜式，宾客必先提前道明有何食物敏感或饮食限制。明白由于酒店与香槟酒庄联手嘅主角系餐饮配对，食客系唔可以自携任何香槟嘅，不过其他标准装酒酒嘅开瓶费则为$1,000/樽。反而家人觉得有几点好奇怪，其一就系当晚嘅四款特选香槟已预先开哂，而且樽内已倒剩约半枝嘅份量，每次都即时分哂喺四人嘅酒杯入面，冇一枝系即场开，难免会联想有可能系饮紧隔夜酒，感觉唔系咁爽啰！晚餐全程由西班牙藉嘅马丁哥哥招待及介绍名酒，包括名酒嘅特征、选用嘅葡萄等，仲讲埋德国创办人Joseph Krug先生曾经改名、移民、与香槟如何结缘、自立名庄前后嘅故仔点滴。派对正式由＜Krug Grande Cuvée 170ème Édition＞揭开序幕！瓶内嘅酒酒刚好斟出四杯香槟。正当小肥以广东话与姨妈谈论到酒中嘅气泡纤细极都唔会连落杯𠮶吓都如此冇劲时，彷佛听得明二人对话嘅马丁哥哥即抢答话此品牌嘅香槟出名气泡少，饮后先唔会胀住个胃㖞。其实四人并非初尝此酒，心中亦早有答案，只系真心冇谂过五星级酒店会俾啲走咗气嘅香槟客人饮，仲要理直气壮地话名牌香槟就系出名少气，深悉讨论只会为晚餐带来反效果，家人都好有默契地点头微笑作罢。幽默嘅姨妈等哥哥仔出咗房先提出不如即时追加一杯，睇吓佢地会唔会开樽新嘅之外仲可以即场比拼泡泡。Snacks – Doughnut (Fried, Bacon, Jam), KFC (Korean, Fried, Crab), Cone (Peas, Sorrel, Caviar)：上菜时即转由个子高高嘅行政副主厨西门哥哥全权负责简介菜式及配对精髓。三款餐前小食左方高高在上嘅为韩式阿拉斯加皇帝蟹天妇罗，微辣带甜嘅韩式芝麻秘酱十分醒胃，个人只系嫌层天妇罗炸皮偏厚同韧，唔得脆身。右手边黑色碟仔上形似章鱼烧嘅炸冬甩质感烟韧而非香脆，内含嘅烟肉及果酱同烧烤酱咸咸酸酸甜甜嘅组合讲真未必人人受得落。细佬最怕食菜，见到豆豆通常更避之则吉，意外地，架上一口一件嘅鱼籽酱豆豆筒鲜浓甜美，脆脆嘅日本甜豆完全唔粉，混入咗酸忌廉成功增添湿润，配搭新颖讨好。Lobster – Tomato, Heirloom, Krug：西门哥哥介绍贵宾室之招牌菜用上名香槟烹制。主碟部份最低层为蕃茄果酱，中间可见灯亮嘅北海道海胆，啲透明粒粒就系以Krug香槟腌出嘅生澳洲龙虾肉，顶面以鱼籽酱、柚子精华及紫苏花点缀，卖相鲜艳无比！应建议捞埋哂所有食材黎食，凉凉嘅菜式集鲜嫩爽脆香滑于一身，当中嘅鲜味尤其浓厚，清凉醒神。另外伴配嘅日本蕃茄拼士多啤梨沙律亦十分清新。马丁哥哥解释第二杯＜Krug 2008＞系近年最佳年份嘅香槟，因为2008年超冻，葡提子用上较长嘅时间慢慢成熟，酿制出嘅香槟丰盈得黎更为细致平衡。Red Prawn – Clam, Seaweed, Juice：单凭精美碟盘上嘅意大利青瓜花及长碟，当真睇唔出主角红虾嘅存在。右方修长嘅碟子上嘅凉拌蚬肉以紫菜捞制，鲜甜惹味嘅同时散发著阵阵紫苏香。原来产自西班牙嘅「Carabineros」红虾肉连同带子一拼藏于左方条意大利青瓜花内！胀卜卜嘅意大利青瓜花层天妇罗外层轻盈就够轻盈，不过唔够热之余食落已经腍哂，不甚香脆，师傅讲明后都唔系好食得出个馅有红虾及带子嘅成份，反而中间一点红嘅红虾头秘酱更为鲜浓突出。Ocean – Soy, Lettuce, Yuzu：配法国靓酒嘅大餐当然唔少得鱼鱼一环啦！鸳鸯色调嘅汁液突显又厚又白嘅多宝鱼，鱼肉紥实得黎仍好嫩滑，或许因用上乌鱼子蒸制，鸳鸯秘汁嘅主材为豉油味牛油，效果咸而溜滞，吃毕胃胃已高呼需中场休息。进入红肉环节，马丁哥哥话传统法国餐大多都会配红酒，而多款中最相近嘅就系粉红香槟＜Krug Rosé＞，刻意选用大杯饮用就系要更多氧气帮香槟带出当中嘅花香，不过份量好似吝啬咗少少啰，都试唔真个味！Pigeon – Sweetbread, Shiitake, Mole：涂上龙眼蜜糖浆嘅法鸽色泽红润，生熟度恰好为小弟最爱，鸽肉软腍甜美！碟上不甚起眼嘅小羊胸腺脂肪香浓郁，柔嫩得半溶于口腔，伴配以朱古力及辣椒秘制嘅莫利酱，惹味中嘅微微辣劲玩味性地挑逗味蕾，轻易赢取整晚之最嘅殊荣！Ping Ying – Asparagus, Vin Jaune, Truffle：以本地平原鸡造出嘅主菜只正在光滑油润嘅鸡皮，败笔在于左边嘅鸡肉夹入松露慕丝，右边嘅翼翼则酿入龙虾胶，食落非常粉同潺潺地，典型嘅画蛇添足，失色得很！姨妈们真系细心，早就留意到餐牌上第一杯同第四杯香槟原本系同一款黎嘅，所以好奇怪点解要开定两樽黎斟出，原来当晚系印咗餐牌后先临时作出改动，希望四人可以试多款香槟口味㖞。请恕细佬直言，如果四枝香槟都系即场新开的话，有四款对比固然系美满，可惜香槟如果系酒店斟剩的话，真心会请愿头尾两杯属同款，起码可确保两杯都系新开啰！Amalfi – Lemon, Compote, Gelato：原来酒庄每推出一款香槟时都会同时列出佢地认为匹配嘅食物，柠檬就喺＜Krug Grande Cuvée 171ème Édition＞嘅清单上。哗，木碟上嘅柠檬甜品外型劲逼真，其鲜黄色凹凸不平嘅嚡面果皮足以说服女仕们信为真柠檬！连两块绿叶胶胶地嘅质感同㶶边细致位都造埋出黎，卖相冇可能唔俾足一百分！柠檬嘅表皮为脆卜卜嘅柠檬味白朱古力所造出，皮下先有一层爽凉嘅柠檬雪糕，最中心有不少果肉嘅柠檬果酱，酸味浓烈嘅同时，幸好有白朱古力嘅甜味中和返，连同甘香嘅叶叶同垫底嘅炭泥脆脆，口感同味道组口都一样咁富层次。Rhubarb – Sorrel, Strawberry, Broth：粉红色嘅甜品主材为西班牙粉红大黄及韩国士多啤梨，因厨房忘记咗开心果为果仁之一，家人亦唔想浪费食物，右边以开心果制出嘅海棉蛋糕就由姨妈代食埋，小肥只系食咗左边手清甜嘅士多啤梨雪糕。结未嘅小甜点以大大旧木头夹出，大自然风味嘅摆盘颜值甚高。三色薄片为以豆奶造出嘅纯素朱古力，三款口味分别为绿色嘅抹茶味、红色嘅红莓味、啡色嘅海盐黑朱古力味。自己第一次食，感觉纯素朱古力个质地滑得黎好似有层胶喺面咁，但都好易溶，味道都几甜吓，好在够薄所以唔觉溜。五星级文华东方酒店与法国名香槟庄Krug携手合营之「库克厅」有专人招呼，门面功夫做得最足。XO仔跟长辈经过多番讨论，平心以四千多元嘅晚餐评价，神秘嘅厢房环境幽静典雅，无奈具不少亚洲元素嘅潮派菜式质素甚为参差，配对嘅四杯香槟份量偏少，兼且清一式并非新瓶，孤寒嘅举动及马虎嘅细节反映出双方诚意欠奉，不禁令酒店及酒庄两者嘅气派大减，喊评结论全基于四人一致同意试过此次绝不回头！ 继续阅读