庫克廳

全球唯一以香檳品牌 Krug 🍾命名的餐廳，如果你是香檳愛好者，這裏絕對是一個不容錯過的用餐體驗🍽️。這間獨特的餐廳每晚僅招待六至八位客人 ，只提供一款廚師發辦餐單📕，並專屬的 Krug 香檳配對晚餐🥂🍾。菜單由行政主廚 👨🏻‍🍳Robin Zavou 精心打造，這些菜品採用當季新鮮食材，並與四杯 Krug 香檳🥂完美搭配，讓賓客在味蕾上體驗到頂級的美味👅。用餐當晚，客人需遵循衣著要求👔，準時於酒店一樓的「文華扒房及酒吧」登記 🕒。專人將帶領客人進入隱藏於酒吧廚房內的密室🖼️，這裡擁有極高的私隱度🔒，讓賓客在私密的環境中享受奢華的美食 ✨。Krug Room 的佈置彷彿是一個奢華的火車貴賓室 🚂，內部裝飾根據季節而變化，目前以花草和緩衝為主題 🌸🍃，營造出如同小森林般的氛圍。客人可以透過「火車」窗戶觀賞廚師們👨🏻‍🍳🧑🏻‍🍳忙碌地準備晚餐，這不僅增添了用餐的樂趣 。服務生對香檳的知識非常豐富，為我們倒酒後，逐一介紹每一款香檳的特色 🍾。每道菜上桌時，廚師也會親自出來介紹用料和烹調方法 👨‍🍳。當晚我們共品嚐了 11 道菜，包括 3 道開胃菜、3 道前菜、2 道主菜和 3 道甜點 🍰。我們晚上 6:30 進入餐廳，10 點多才用餐結束 ⏰。以下是當天的菜單：KRUG EXPERIENCE PACKAGE📕 十一道菜搭配 4杯Krug香檳🍾HK$ 3,988.00 + 每位1️⃣ KRUG GRANDE CUVÉE 172 ÈME ÉDITION 🥂🍾這杯香檳味道較淡，帶着清新的花香，用來配搭三道清新的開胃菜✳️開胃菜▪️GARDEN CARROT, MISO, RYE這道菜呈現出小盆栽的可愛造型，黑麵包碎如同泥土 🪴，而鹹鹹的豆腐布甸底部則帶來意想不到的口感 。拔起花盆內的蔬菜 🥕🌱 ，讓人在享受視覺的同時，也感受到食物的趣味 。▪️ SHELL CRAB, TOMATO, SORREL 阿拉斯加蟹肉🦀與扁平蕃茄的結合，清新又不失海鮮的鮮美🌊，口感潤滑。▪️KRUG LOBSTER, UNI, OSCIETRA 這道是招牌菜，首先將澳洲石龍蝦 🦞 用 Krug 香檳浸泡數分鐘🍾，然後搭配上北海道海膽 和香甜的日本柚子凍 🍊。最後，再沾上魚子醬 🎣，廚師建議由上至下吃，讓每一口都充滿驚喜，令人陶醉不已👍🏻2️⃣香檳：KRUG 2011 VINTAG🥂🍾這杯香檳帶着雜莓味，口感口感濃郁，用來配搭較濃味的以下三道前菜。✳️前菜▪️SEASIDE CUSTARD, ABALONE, SEAWEED 鮑魚炆制得恰到好處，搭配木魚花汁和鮑魚膽汁🥣，鮮味十足 🌊。再加上澳洲冬季的黑松露 🍄‍🟫，層次更加豐富。▪️OCEAN CUTTLEFISH, LANGOUSTINE, COCONUT 魷魚🦑咖喱葉為主，椰汁味🥥濃郁，感覺有些像喇沙的味道🍲，配搭恰到好處。▪️WOODLAND ESCARGOT, GRAINS, FORAGE 🐌 紅酒煮蝸牛，非常入味，冬天黑松露的香氣溢出，口感不錯😋3️⃣ 香檳：KRUG ROSÉ 28 ÈME ÉDITION 🥂🍾帶有紅漿果和柑橘的香氣 🍊，並有輕盈的花香，泡沫柔和，精選用來配搭以下兩道主菜。✳️主菜▪️LAND ARTICHOKE, PING YUEN, TRUFFLE 平原有機雞肉🐓、雞肝、法國鵝肝🦆製成的免治雞肉，口感順滑濃郁，醬料的調味恰到好處。▪️FARM DUCK, CHERRY, TACO 整隻法國燒鴨🦆，鴨腿部分被法國椰菜包裹🥬，炸至外脆 🥢。其他部分淋上蜜糖烤至約六成熟切塊上碟 🍯，搭配車厘子汁 🍒，兩種食法，口感獨特。4️⃣香檳：KRUG GRANDE CUVÉE 172 ÈME ÉDITION 🥂🍾第四杯香檳與第一杯相同，散發著淡淡的花香和水果香，口感圓潤，非常適合搭配接下來的三款甜品。✳️甜品▪️TROPICAL VICTORIA, PINEAPPLE, PASSION FRUIT 帶來的熱帶水果風味🍍，讓人感受到夏日的清新。▪️ TREE PEACH, ALMOND, TEA 這款三層甜點結合了荔枝 mousse、杏仁蛋糕🧁和新鮮桃子🍑，並搭配紅茶味的雪糕 🍦。層次分明，甜而不膩😋▪️ CHOCOLATE, TEXTURES, FLAVORS 這個 petit four 有驚喜🍫，五種口味的薄巧克力藏於樹幹中🪾，特別是紅莓口味🍓，令人驚艷。✳️整體來說 : 用餐體驗無疑是奢華而精緻的👑。每一道菜肴都與香檳🥂完美搭配，讓人感受到食材的層次和風味😍。…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 。…查看更多

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…查看更多