Get us in your inbox

Search

Forget caviar – Krug pairs champagne with mushrooms

Nicole-Marie Ng
Written by
Nicole-Marie Ng
Advertising

The House of Krug is back with its third culinary exploration – this time featuring the humble mushroom. The champagne house is challenging five of Singapore's best chefs to put the 'fun' back in fungus, creating dishes that will pair well with its signature Krug Grande Cuvée. Guests are encouraged to visit the five participating restaurants – The Song of India, Hashida Sushi, JAAN, Tippling Club and Atlas – collecting stamps on their Krug passports at each one. The first five diners who collect all five stamps will receive a magnum of Krug Grande Cuvée, while the first ten to collect a minimum of three stamps will receive a bottle of Krug Grande Cuvée Edition 163.

The Song of India
The Song of India

If that's not enough to convince you, then here's a sneak peek at what the chefs have prepared. Chef Manjunath Mural of one-Michelin-starred The Song Of India will be serving a platter for two ($153), which includes a chargrilled tandoori spiced portobello mushroom topped with cardamom flavoured Roquefort cheese. While one might assume that the bold flavours of the cheese and spices will overpower the champagne, its elegantly tiny bubbles play well with the strong flavours, cutting through some of the heat.

Hashida Sushi
Hashida Sushi

At Hashida, let chef 'Hatch' Hashida and team spoil you with an eight-course omakase menu paired with one glass of Krug Grande Cuvée ($480). Aside from the freshest sushi and sashimi imported directly from Japan, you'll be treated to a plate of shitake ice cream served with an assortment of lightly battered tempura and torched ankimo.

JAAN
JAAN

Krug Ambassador chef Kirk Westaway of one-Michelin-starred JAAN is no stranger to the Grande Cuvée and highlights its notes of ripe fruit characteristic of spring with a selection of seasonal ingredients ($450/six-course menu with three Krug champagnes). He prepares Scottish langoustine two ways, served with morel mushrooms, beautifully presented garden greens and a tart Madeira hollandaise.

Tippling Club
Tippling Club

Chef Ryan Clift pushes the boundaries at Tippling Club, serving girolle mushrooms from Lyon with deep-fried cockscomb that are first confit for two days, green and white asparagus, chicken oysters and a generous shaving of truffle. The six-course menu is paired with one glass of Krug Grande Cuvée ($260).

Atlas
Atlas

And if all this dining decadence proves to be too much, chef Daniele Sperindio of Atlas has the perfect solution. Instead of serving a full meal, Sperindio has prepared a canape made with chanterelles and porcini on top of a crispy glutinous rice 'bark' which can be enjoyed with a glass or bottle ($340) of Krug Grande Cuvée.

Promotion is available from 'til Sep 30 at participating restaurants.

You may also like
You may also like
Advertising