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全球唯一以香槟品牌 Krug 🍾命名的餐厅，如果你是香槟爱好者，这里绝对是一个不容错过的用餐体验🍽️。这间独特的餐厅每晚仅招待六至八位客人 ，只提供一款厨师发办餐单📕，并专属的 Krug 香槟配对晚餐🥂🍾。菜单由行政主厨 👨🏻‍🍳Robin Zavou 精心打造，这些菜品采用当季新鲜食材，并与四杯 Krug 香槟🥂完美搭配，让宾客在味蕾上体验到顶级的美味👅。用餐当晚，客人需遵循衣著要求👔，准时于酒店一楼的「文华扒房及酒吧」登记 🕒。专人将带领客人进入隐藏于酒吧厨房内的密室🖼️，这里拥有极高的私隐度🔒，让宾客在私密的环境中享受奢华的美食 ✨。Krug Room 的布置彷佛是一个奢华的火车贵宾室 🚂，内部装饰根据季节而变化，目前以花草和缓冲为主题 🌸🍃，营造出如同小森林般的氛围。客人可以透过「火车」窗户观赏厨师们👨🏻‍🍳🧑🏻‍🍳忙碌地准备晚餐，这不仅增添了用餐的乐趣 。服务生对香槟的知识非常丰富，为我们倒酒后，逐一介绍每一款香槟的特色 🍾。每道菜上桌时，厨师也会亲自出来介绍用料和烹调方法 👨‍🍳。当晚我们共品尝了 11 道菜，包括 3 道开胃菜、3 道前菜、2 道主菜和 3 道甜点 🍰。我们晚上 6:30 进入餐厅，10 点多才用餐结束 ⏰。以下是当天的菜单：KRUG EXPERIENCE PACKAGE📕 十一道菜搭配 4杯Krug香槟🍾HK$ 3,988.00 + 每位1️⃣ KRUG GRANDE CUVÉE 172 ÈME ÉDITION 🥂🍾这杯香槟味道较淡，带着清新的花香，用来配搭三道清新的开胃菜✳️开胃菜▪️GARDEN CARROT, MISO, RYE这道菜呈现出小盆栽的可爱造型，黑面包碎如同泥土 🪴，而咸咸的豆腐布甸底部则带来意想不到的口感 。拔起花盆内的蔬菜 🥕🌱 ，让人在享受视觉的同时，也感受到食物的趣味 。▪️ SHELL CRAB, TOMATO, SORREL 阿拉斯加蟹肉🦀与扁平蕃茄的结合，清新又不失海鲜的鲜美🌊，口感润滑。▪️KRUG LOBSTER, UNI, OSCIETRA 这道是招牌菜，首先将澳洲石龙虾 🦞 用 Krug 香槟浸泡数分钟🍾，然后搭配上北海道海胆 和香甜的日本柚子冻 🍊。最后，再沾上鱼子酱 🎣，厨师建议由上至下吃，让每一口都充满惊喜，令人陶醉不已👍🏻2️⃣香槟：KRUG 2011 VINTAG🥂🍾这杯香槟带着杂莓味，口感口感浓郁，用来配搭较浓味的以下三道前菜。✳️前菜▪️SEASIDE CUSTARD, ABALONE, SEAWEED 鲍鱼炆制得恰到好处，搭配木鱼花汁和鲍鱼胆汁🥣，鲜味十足 🌊。再加上澳洲冬季的黑松露 🍄‍🟫，层次更加丰富。▪️OCEAN CUTTLEFISH, LANGOUSTINE, COCONUT 鱿鱼🦑咖喱叶为主，椰汁味🥥浓郁，感觉有些像喇沙的味道🍲，配搭恰到好处。▪️WOODLAND ESCARGOT, GRAINS, FORAGE 🐌 红酒煮蜗牛，非常入味，冬天黑松露的香气溢出，口感不错😋3️⃣ 香槟：KRUG ROSÉ 28 ÈME ÉDITION 🥂🍾带有红浆果和柑橘的香气 🍊，并有轻盈的花香，泡沫柔和，精选用来配搭以下两道主菜。✳️主菜▪️LAND ARTICHOKE, PING YUEN, TRUFFLE 平原有机鸡肉🐓、鸡肝、法国鹅肝🦆制成的免治鸡肉，口感顺滑浓郁，酱料的调味恰到好处。▪️FARM DUCK, CHERRY, TACO 整只法国烧鸭🦆，鸭腿部分被法国椰菜包裹🥬，炸至外脆 🥢。其他部分淋上蜜糖烤至约六成熟切块上碟 🍯，搭配车厘子汁 🍒，两种食法，口感独特。4️⃣香槟：KRUG GRANDE CUVÉE 172 ÈME ÉDITION 🥂🍾第四杯香槟与第一杯相同，散发著淡淡的花香和水果香，口感圆润，非常适合搭配接下来的三款甜品。✳️甜品▪️TROPICAL VICTORIA, PINEAPPLE, PASSION FRUIT 带来的热带水果风味🍍，让人感受到夏日的清新。▪️ TREE PEACH, ALMOND, TEA 这款三层甜点结合了荔枝 mousse、杏仁蛋糕🧁和新鲜桃子🍑，并搭配红茶味的雪糕 🍦。层次分明，甜而不腻😋▪️ CHOCOLATE, TEXTURES, FLAVORS 这个 petit four 有惊喜🍫，五种口味的薄巧克力藏于树干中🪾，特别是红莓口味🍓，令人惊艳。✳️整体来说 : 用餐体验无疑是奢华而精致的👑。每一道菜肴都与香槟🥂完美搭配，让人感受到食材的层次和风味😍。…查看更多

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.…查看更多

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. …查看更多

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 。…查看更多

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…查看更多