庫克廳

营业中

休息中

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 餐廳，每晚只招待六至八位客的香檳paring 晚飯，今晚終有得試啦。10 道美美的菜配上四款合適的Krug香檳，加上專人介紹，實在是一場美味又令人享受的盛宴。尤其喜歡頭幾道海鮮的菜式。CHAWANMUSHI （FOIE GRAS, XERES, TRUFFLE）一啖食落去，除了濃濃的鵝肝, 面頭還有很香的黑松露，加埋醬汁，混合在一起又香又美味，很享受。KRUG （LOBSTER, KOHLRABI, UNI）龍蝦肉配上開胃的啫喱，再食埋新鮮的海膽，超正！另加埋魚子醬，這款caviar 不太咸，成件事很夾，多層次的享受（個人喜歡這多過Caprice 那款類似的signature dish ，因caviar 太咸及搶味）！飲埋KRUG GRANDE CUVÉE 171 EME ÉDITION，正！OCEAN （SAFFRON, CELTUCE, SAKE） 表面魚皮炸的脆脆的有口感，內魚肉香滑，配埋醬料及2006 Vintage Krug ，一流！其他幾道肉及菜也美及好味，但個人較愛海鮮及已很飽，所以不特別介紹。最後的甜品是TREE （CHOCOLATE, 70%, COCOA） 三款不同甜度的朱古力，賣相一流，真是放在木內給我們。幾片，不會太heavy ，配埋咖啡，Perfect ending 。 继续阅读

久仰大名，今日終於有機會一試，果然名不虛傳。尤其喜歡前菜，跟香檳配搭一流:- FOIE GRAS, XERES, TRUFFLE (鵝肝與松露嘅配搭恰到好處)- LOBSTER, KOHLRABI, UNI (鮮甜美味嘅龍蝦肉配上高質新鮮海膽)主菜亦都美味，只不過我並不太喜歡鹿肉😅甜品質素亦高，美味之餘，賣相亦非常精緻香檳愛好者不能錯過。FOIE GRAS, XERES, TRUFFLELOBSTER, KOHLRABI, UNIWALNUT, TRUFFLE, WILLIAMHONEY, CHERRY, VANILLA 继续阅读

姨媽們疫後初次返港，適逢靚靚媽咪同XO仔生月，因深知壽星母子最愛飲香檳，到步前幾個月已叫細佬安排特別慶生晚餐，一同品嚐文華東方酒店與名香檳「Krug」（中文譯名：庫克）合辦嘅「庫克廳」（The Krug Room）。長輩們抱著懷舊及好奇嘅心情期盼兩個高級品牌擦出嘅火花！電郵訂座流程簡易直接。用餐當晚，貴客必須符合衣著要求準時於酒店一樓「文華扒房及酒吧」（Mandarin Grill + Bar）登記，方才由專人帶領進出隱藏於對面「千日里」酒吧（The Chinnery）廚房內之密室，私隱度及派場十足！貌似火車車廂嘅貴賓室十分光鮮，概念雖看似為主廚餐桌，但中央嘅雲石吧枱只有四個位，未見有廚師或開放式舞台嘅蹤影。四周及透明玻璃雪櫃內陳列出不同系列及大小嘅Krug Krug佳釀，部份嘅小花盆栽更善用香檳木盒承載，環保又到題。餐桌上嘅皮造餐墊上擺出金光閃閃嘅中西式餐具及K牌酒杯陣。西餐廳只提供一款七道菜廚師發辦餐單，價格訂為$3,988/位起（另收加一服務費），由行政主廚Robin Zavou為四杯Krug香檳以節令食材烹調相合嘅菜式，賓客必先提前道明有何食物敏感或飲食限制。明白由於酒店與香檳酒莊聯手嘅主角係餐飲配對，食客係唔可以自攜任何香檳嘅，不過其他標準裝酒酒嘅開瓶費則為$1,000/樽。反而家人覺得有幾點好奇怪，其一就係當晚嘅四款特選香檳已預先開哂，而且樽內已倒剩約半枝嘅份量，每次都即時分哂喺四人嘅酒杯入面，冇一枝係即場開，難免會聯想有可能係飲緊隔夜酒，感覺唔係咁爽囉！晚餐全程由西班牙藉嘅馬丁哥哥招待及介紹名酒，包括名酒嘅特徵、選用嘅葡萄等，仲講埋德國創辦人Joseph Krug先生曾經改名、移民、與香檳如何結緣、自立名莊前後嘅故仔點滴。派對正式由＜Krug Grande Cuvée 170ème Édition＞揭開序幕！瓶內嘅酒酒剛好斟出四杯香檳。正當小肥以廣東話與姨媽談論到酒中嘅氣泡纖細極都唔會連落杯嗰吓都如此冇勁時，彷彿聽得明二人對話嘅馬丁哥哥即搶答話此品牌嘅香檳出名氣泡少，飲後先唔會脹住個胃喎。其實四人並非初嚐此酒，心中亦早有答案，只係真心冇諗過五星級酒店會俾啲走咗氣嘅香檳客人飲，仲要理直氣壯地話名牌香檳就係出名少氣，深悉討論只會為晚餐帶來反效果，家人都好有默契地點頭微笑作罷。幽默嘅姨媽等哥哥仔出咗房先提出不如即時追加一杯，睇吓佢地會唔會開樽新嘅之外仲可以即場比拼泡泡。Snacks – Doughnut (Fried, Bacon, Jam), KFC (Korean, Fried, Crab), Cone (Peas, Sorrel, Caviar)：上菜時即轉由個子高高嘅行政副主廚西門哥哥全權負責簡介菜式及配對精髓。三款餐前小食左方高高在上嘅為韓式阿拉斯加皇帝蟹天婦羅，微辣帶甜嘅韓式芝麻秘醬十分醒胃，個人只係嫌層天婦羅炸皮偏厚同韌，唔得脆身。右手邊黑色碟仔上形似章魚燒嘅炸冬甩質感煙韌而非香脆，內含嘅煙肉及果醬同燒烤醬咸咸酸酸甜甜嘅組合講真未必人人受得落。細佬最怕食菜，見到豆豆通常更避之則吉，意外地，架上一口一件嘅魚籽醬豆豆筒鮮濃甜美，脆脆嘅日本甜豆完全唔粉，混入咗酸忌廉成功增添濕潤，配搭新穎討好。Lobster – Tomato, Heirloom, Krug：西門哥哥介紹貴賓室之招牌菜用上名香檳烹製。主碟部份最低層為蕃茄果醬，中間可見燈亮嘅北海道海膽，啲透明粒粒就係以Krug香檳醃出嘅生澳洲龍蝦肉，頂面以魚籽醬、柚子精華及紫蘇花點綴，賣相鮮艷無比！應建議撈埋哂所有食材黎食，涼涼嘅菜式集鮮嫩爽脆香滑於一身，當中嘅鮮味尤其濃厚，清涼醒神。另外伴配嘅日本蕃茄拼士多啤梨沙律亦十分清新。馬丁哥哥解釋第二杯＜Krug 2008＞係近年最佳年份嘅香檳，因為2008年超凍，葡提子用上較長嘅時間慢慢成熟，釀製出嘅香檳豐盈得黎更為細緻平衡。Red Prawn – Clam, Seaweed, Juice：單憑精美碟盤上嘅意大利青瓜花及長碟，當真睇唔出主角紅蝦嘅存在。右方修長嘅碟子上嘅涼拌蜆肉以紫菜撈製，鮮甜惹味嘅同時散發著陣陣紫蘇香。原來產自西班牙嘅「Carabineros」紅蝦肉連同帶子一拼藏於左方條意大利青瓜花內！脹卜卜嘅意大利青瓜花層天婦羅外層輕盈就夠輕盈，不過唔夠熱之餘食落已經腍哂，不甚香脆，師傅講明後都唔係好食得出個餡有紅蝦及帶子嘅成份，反而中間一點紅嘅紅蝦頭秘醬更為鮮濃突出。Ocean – Soy, Lettuce, Yuzu：配法國靚酒嘅大餐當然唔少得魚魚一環啦！鴛鴦色調嘅汁液突顯又厚又白嘅多寶魚，魚肉紥實得黎仍好嫩滑，或許因用上烏魚子蒸製，鴛鴦秘汁嘅主材為豉油味牛油，效果咸而溜滯，吃畢胃胃已高呼需中場休息。進入紅肉環節，馬丁哥哥話傳統法國餐大多都會配紅酒，而多款中最相近嘅就係粉紅香檳＜Krug Rosé＞，刻意選用大杯飲用就係要更多氧氣幫香檳帶出當中嘅花香，不過份量好似吝嗇咗少少囉，都試唔真個味！Pigeon – Sweetbread, Shiitake, Mole：塗上龍眼蜜糖漿嘅法鴿色澤紅潤，生熟度恰好為小弟最愛，鴿肉軟腍甜美！碟上不甚起眼嘅小羊胸腺脂肪香濃郁，柔嫩得半溶於口腔，伴配以朱古力及辣椒秘製嘅莫利醬，惹味中嘅微微辣勁玩味性地挑逗味蕾，輕易贏取整晚之最嘅殊榮！Ping Ying – Asparagus, Vin Jaune, Truffle：以本地平原雞造出嘅主菜只正在光滑油潤嘅雞皮，敗筆在於左邊嘅雞肉夾入松露慕絲，右邊嘅翼翼則釀入龍蝦膠，食落非常粉同潺潺地，典型嘅畫蛇添足，失色得很！姨媽們真係細心，早就留意到餐牌上第一杯同第四杯香檳原本係同一款黎嘅，所以好奇怪點解要開定兩樽黎斟出，原來當晚係印咗餐牌後先臨時作出改動，希望四人可以試多款香檳口味喎。請恕細佬直言，如果四枝香檳都係即場新開的話，有四款對比固然係美滿，可惜香檳如果係酒店斟剩的話，真心會請願頭尾兩杯屬同款，起碼可確保兩杯都係新開囉！Amalfi – Lemon, Compote, Gelato：原來酒莊每推出一款香檳時都會同時列出佢地認為匹配嘅食物，檸檬就喺＜Krug Grande Cuvée 171ème Édition＞嘅清單上。嘩，木碟上嘅檸檬甜品外型勁逼真，其鮮黃色凹凸不平嘅嚡面果皮足以說服女仕們信為真檸檬！連兩塊綠葉膠膠地嘅質感同燶邊細緻位都造埋出黎，賣相冇可能唔俾足一百分！檸檬嘅表皮為脆卜卜嘅檸檬味白朱古力所造出，皮下先有一層爽涼嘅檸檬雪糕，最中心有不少果肉嘅檸檬果醬，酸味濃烈嘅同時，幸好有白朱古力嘅甜味中和返，連同甘香嘅葉葉同墊底嘅炭泥脆脆，口感同味道組口都一樣咁富層次。Rhubarb – Sorrel, Strawberry, Broth：粉紅色嘅甜品主材為西班牙粉紅大黃及韓國士多啤梨，因廚房忘記咗開心果為果仁之一，家人亦唔想浪費食物，右邊以開心果製出嘅海棉蛋糕就由姨媽代食埋，小肥只係食咗左邊手清甜嘅士多啤梨雪糕。結未嘅小甜點以大大舊木頭夾出，大自然風味嘅擺盤顏值甚高。三色薄片為以豆奶造出嘅純素朱古力，三款口味分別為綠色嘅抹茶味、紅色嘅紅莓味、啡色嘅海鹽黑朱古力味。自己第一次食，感覺純素朱古力個質地滑得黎好似有層膠喺面咁，但都好易溶，味道都幾甜吓，好在夠薄所以唔覺溜。五星級文華東方酒店與法國名香檳莊Krug攜手合營之「庫克廳」有專人招呼，門面功夫做得最足。XO仔跟長輩經過多番討論，平心以四千多元嘅晚餐評價，神秘嘅廂房環境幽靜典雅，無奈具不少亞洲元素嘅潮派菜式質素甚為參差，配對嘅四杯香檳份量偏少，兼且清一式並非新瓶，孤寒嘅舉動及馬虎嘅細節反映出雙方誠意欠奉，不禁令酒店及酒莊兩者嘅氣派大減，喊評結論全基於四人一致同意試過此次絕不回頭！ 继续阅读