The Krug Room Awards

The Krug Room Restaurant Review:

Up to twelve seats at The Krug Room’s singular table give a handful of diners a bird's eye view of the main restaurant's kitchen where German executive chef Uwe Opocensky displays his culinary talents honed at elBulli and as a protégé of Alain Ducasse. The room’s interior was inspired by a train carriage and features elements of the Champagne brand, such as the back wall of Champagne barrel wood. Dishes are intended to complement the Krug Champagne, be it a rosé or Vintage 1995, as Mandarin Oriental, Hong Kong, boasts one of the largest collections of Krug Champagne outside of France. The chef welcomes guests to discuss the ever-changing ten-14 course menu, priced according to the chosen bubbly. Past selections have included dramatic dishes with names like “Golden Caviar, Black Cod and Rain” and "Bath Time." They are equal parts delectable and fun, like deconstructed salad that appears as a plate of separate ingredients such as a duck egg yolk, salmon, Italian dried ham, freeze-dried cheese and a small crudité, all intended for the diner to mix together, discovering unusual taste combinations along the way. Or, peel open the old-fashioned food tin to find cooked hamachi with juicy tomatoes and watercress. Each course, while petite, is skillfully prepared, such as suckling pig in truffles, apple and toffee. Dessert comes in three to four courses that may include the signature “Krug on the Moon” in which the chefs 'build' dessert directly on top of the table with chocolate and fresh fruits. Limousine service is available to deliver lucky guests to and from this ultimate gourmand’s picnic.