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2014-06-16
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This month is the celebration month for B and I to mark our 10th anniversary. For this special occasion, we ought to go somewhere really special to celebrate, and there would be no other choice but the Krug Room.Unfortunately we couldn't make any reservation for D day, but were only given 2 options of date to choose from for the month.We were told we would be one of 3 couples to share the communal chef's table on the night, and dinner shall start at 1930 as it is preferable for things to be cook
Unfortunately we couldn't make any reservation for D day, but were only given 2 options of date to choose from for the month.
We were told we would be one of 3 couples to share the communal chef's table on the night, and dinner shall start at 1930 as it is preferable for things to be cooked and served at the same time for everyone. Turned out, one couple arrived an hour later, and missed all the demo done by the head chef himself, so guys, stick to the start time suggested by the restaurant in order to enjoy each bit that is part and parcel of the dining experience for the price you are paying.
We checked in at the Mandarin Grill, and then was led to The Chinnery. The passage to Krug Room is located right behind the bar inside The Chinnery. Through a doorway leading to the hotel's kitchens area, we were led through a dimly lit corridor into where the infamous Krug Room is hidden.
The environment of the room gave us enough comfort and exclusivity to ensure we maximise our dining enjoyment. The head server made use of the time when our food was being prepared to introduce to us the background of the Krug Room design - the interior was cleverly designed to mimic a train cabin as well as to bring elements of the Krug brand to life in a personal kitchen setting, hence lots of wood and marble were used, with the wood on the signature wall being vintaged oak taken from the very barrels where the Krug champagne was matured in. The modern chandelier helps bringing some glam since afterall, it's the Krug Room. Glass windows were installed in between the dining room and the kitchen thus diners can enjoy the sight of the chefs running around cooking their food while appreciating the look and taste of the edible art pieces presented.
Back to the food. The menu gets changed every season. We enjoyed the Krug Experience Package that includes a Spring menu plus 2 glasses of Krug Grande Cuvee, 1 glass of Krug Vintage 2000 and 1 glass of Krug Rose for each. I still can't stop the oohs and aahs even now when I look at the photos amid writing this review. In chronically order, these were what we had on the night:Oyster - a freshly shucked oyster covered with lemon sherbet put back in its own shell, highlight of the dish was the garnishing leaf which was a molecular creation that tasted oyster.
King crab - crab meat so soft and tender covered with soya sauce jelly
Foie Gras - done in creme brûlée style, silky smooth yet bursting with flavours, with brown sugar perfectly caramelised.
Cherry Blossom Tree - with vege and edible flowers arranged on a framed tile as a cherry blossom tree though arguably, the peas could not exactly be related to cherry blossoms. We were asked to scrape the the food from top to bottom in order to allow all the flavours to combine in each spoonful.
Lobster - delicately cooked by emerging the lobster meat in bee wax that had been boiled to 85c for about 45 minutes (done in front of us by the head chef at the beginning of the meal). Served with sake jelly and caviar, and drizzled with nitrogen-solidified pomelo flesh.
Asparagus - gigantic white asparagus simply presented with 5 kinds of sauce, respectively hollandaise, chestnut, squid ink, mayo and hazelnut
Morel - the exotic mushrooms were presented on a mini shovel served in a bed of dirt made of bits of wheat and rye
Amadai - the fish, so marvellously cooked with crispy scale (yes, scale) and skin and juicy and tender flesh. Served on a bed of assorted seafood.
Chicken - I personally think this is the no. 2 highlight of the night. the chicken fillets were charred and presented as if they were charcoals and smoked in front of us. Served with greens. the chicken so tender and juicy.
A round of drum roll please - dessert time! To start the show, the server rolled out a strip of artificial turf on the table.Mango (changed into Bread Pudding in the last minute as the chef thought the mangoes were not good enough to make his dish work) - Top perfectly baked to a crisp, inside a very fulfilling bread & butter pudding, not too sweet. Served with caramelised pineapple, vanilla ice-cream.
Spring - absolutely the no. 1 highlight of the night! All sorts of sweet goodies (chocolate, marshmallows, macarons, made in the shape of different kinds of vege, resting on a bed of ‘dirt’. Everything edible including the shovels and plaques.
Arabica Coffee or Tea - the ordinary.An impeccable dining experience indeed - everything 5 stars including the price. A pity my stomach is not big enough to take in all the goodies. I was so full that I could hardly fully enjoy the last few dishes presented towards the end.
張貼
