Krug, renowned as the master of blended Champagne, recognises the tremendous potential of a single ingredient. Since its establishment in 1843, the House of Krug has consistently highlighted the inherent magic that lies within individual ingredients. They have transformed grapes into some of the world's most extraordinary champagnes. Every year, Krug pays tribute to this concept by celebrating a particular ingredient and skillfully crafting culinary masterpieces in collaboration with master chefs around the globe. These creations unveil the astonishing array of flavours that the ingredient brings to the table, especially when paired with a glass of Krug Grande Cuvée or Krug Rosé.
Last year, the brand selected rice, a universal symbol of sustenance and a culinary chameleon, as its featured ingredient. For 2023, the brand has chosen the unassuming lemon citrus and invited chefs from around the world to craft remarkable recipes that showcase its versatility.
In Hong Kong, 16 esteemed chefs, including eight Krug Ambassade Chefs such as Agustin Ferrando Balbi (Andō), Vicky Cheng (VEA), Umberto Bombana (8½ Otto e Mezzo Bombana), Ricardo Chaneton (Mono), Uwe Opocensky (Petrus, Island Shangri-La), Mori Tomoaki (Sushi Mori Tomoaki), and Robin Zavou (The Krug Room, Mandarin Oriental, Hong Kong), have collaborated with the brand to create unique dishes. The recipes from these Krug Ambassade Chefs in Hong Kong are compiled alongside culinary creations from around the world in a book titled The Zest Is Yet to Come, highlighting the limitless possibilities of lemon as an ingredient.
From now until August 19, the culinary creations of participating Hong Kong chefs will be showcased in their respective establishments for the public to enjoy and pair with either Krug Grande Cuvée 171ème Édition or Krug Rosé 27ème Édition. Featured dishes include chef Agustin Ferrando Balbi's refreshing Hokkaido scallops with sudachi-aonori cream, green apple, and shio kombu from his one-Michelin-starred restaurant, Andō. Chef Umberto Bombana, from the renowned three-Michelin-starred 8½ Otto e Mezzo Bombana, presents scampi risotto with confit Sicilian lemon and scampi jus. Chef Ricardo Chaneton, from the acclaimed one-Michelin-starred Mono, offers a butter prawn tartare with shallot cream and finger lime vinaigrette.
For more information about Krug x Single Ingredient, visit krug.com.
