Krug & Egg

Krug & Egg

Chefs around the city are designing egg dishes to pair with champagne 

Brought to you by:  
Foodie  Foodie  | over 2 years ago

This year, Krug has joined forces with some of Hong Kong’s finest chefs and restaurants in their collaboration to decide: Poached, Scrambled Or Fried?  

Every year, Krug explores the versatility of a single ingredient and then puts it to chefs to experiment creating new dishes around it. Following the humble potato from 2015, Krug has chosen the egg for this year's star ingredient. 

The collaboration not only highlights dishes inspired by eggs, but is also the gathering of seventeen of the world’s finest chefs from Krug Ambassades in the three of the world’s most famous cities: Hong Kong, Paris and New York. 

In the book Poached, Scrambled Or Fried? they gather three Krug Ambassade chefs from Hong Kong: Umberto Bombana, from 8½ Otto e Mezzo Bombana, Nurdin Topham from Nur and Uwe Opocensky from Mandarin Grill & Bar, each being unique and talented in their craft. The book is also complemented by 14 more of Hong Kong’s finest chefs. Here are the chefs, and their dishes:

Image: Smoked Egg and Asparagus with Truffle, Parmesan and Hazelnut dressing

Aberdeen Street Social – Chef Chris Whitmore

Smoked Egg and Asparagus with Truffle, Parmesan and Hazelnut dressing

Available from 1 July – 31 July at $350 for egg dish + Krug by glass

Image title

Image: Egg / Chicken / Corn

Akrame – Chef Akrame Benallal

Egg / Chicken / Corn

Available from 1 July – 30 Sept at $1,250 for 1/2 bottle + Dish or $2,380 for full bottle + Dish

 Image: Steamed Marans Egg / Hokkaido Sea Urchin / Iranian Ossetra caviar / Alaska Crab Leg/  Crustacean essence

Amuse Bouche – Chef Ng Wing Shun

Steamed Marans Egg / Hokkaido Sea Urchin / Iranian Ossetra caviar / Alaska Crab Leg/  Crustacean essence

Available from 1 – 31 July at $720 for the Egg Dish + 1 Glass of Krug

 Image: Perfect Egg, Crayfish from Lake Leman / Caviar Cristal, Broth with Herbs

Caprice – Chef Fabrice Vulin

Perfect Egg, Crayfish from Lake Leman / Caviar Cristal, Broth with Herbs

 Image title

Catalunya - Chef Josep Casas

Smoked Egg, Mushroom and Truffle

Available from 1 July – 31 Oct at $390 for a glass of Krug and tapa

Image title

Image: Egg in The Sea

Foxglove – Chef Yuri Liuzzo

Egg in The Sea

Available from 1 July – 30 September

 Image: The Pen Egg

Gaddi’s – Chef Xavier Boyer

The Pen Egg                                            

Available from 1 October – 31 December

 Image: Crispy Kadaif Soft Boiled Egg, Hollandaise Emulsion & Caviar

Seasons by Olivier – Chef Olivier Elzer

Crispy Kadaif Soft Boiled Egg, Hollandaise Emulsion & Caviar

Available from 1 July – 31 July

 Image: The Phoque Oeuf

Serge et le Phoque – Chef Frederic Peneau

The Phoque Oeuf

Available from 1 July – 31 August at $980 including dish +  2 mini bottles of Krug.

 

Image title

Ta Vie  - Chef Hideaki Sato

Oeufs en meurette / Beetroot Confit / Boudin Noir

 Image title

The Continental – Chef Joey Sergentakis

Taiyouran Egg & Black Truffle Carbonara, Crispy pancetta & morels

Available from 1 August – 30 September, the dish is priced at $195 

Image: Farm house egg yolk / Potatoes & Mozzarella Foam / Peas, Basil and piment d’espelette

The Drawing Room – Chef Gabriele Milani

Farm house egg yolk / Potatoes & Mozzarella Foam / Peas, Basil and piment d’espelette

 Image title

VEA Restaurant & Lounge – Chef Vicky Cheng

Hen & Its Egg

Image: Wok Fried Lobster with Crab Roe and Fresh Milk

Yan Toh Heen  - Chef Chef Lau Yiu Fai

Wok Fried Lobster with Crab Roe and Fresh Milk

Available from 1 Aug – 30 September 




Foodie

Foodie | Hong Kong

Your Guide to Good Taste

share the ♥