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Home > Food & Drink > Dining > New eats: Diving into the ocean’s bounty at The Krug Room and Rech by Alain Ducasse
New eats: Diving into the ocean’s bounty at The Krug Room and Rech by Alain Ducasse

This week’s new eats are all about ocean-inspired fine dining, from a 10-course private degustation inside Mandarin Oriental’s ultra exclusive The Krug Room — outfitted for summer in a playful marine theme; to savouring French classics from one of TST’s premium seafood temples at Rech by Alain Ducasse. When you’ve had your fill of crustaceans, you can give in to primal cravings again at Kagura, a fine dining yakiniku joint bringing in succulent cuts from their own Mirai beef cattle in Japan. Ready to indulge? Here’s where to head for this week’s new eats.

Big on bubbly at The Krug Room 

Head to The Krug Room for the ultimate Champagne pairing dinner.

Our city is filled with posh dining experiences, but The Krug Room inside the Mandarin Oriental, Hong Kong, might just top them all. The only Krug Room remaining in the world, this stellar and intimate gastronomic journey is for both lovers of the expensive bubbly and of fine gastronomy, with rare vintages of Krug Champagne paired with a complex and alluring degustation by Executive Chef Robin Zavou, who took over for Uwe Opocensky following his departure in 2016.

At The Krug Room, Zavou’s sense of culinary theatrics is on full display in a menu that maintains both playfulness and elegance. At a recent tasting, we savoured several iconic Krug Cuvées paired with a new summer menu which takes inspiration from the ocean — all set in Krug’s private dining room decked out in fishing nets and marine-inspired chocolate centrepieces. The unexpected pairings are wonderful and whimsical, from the curry-battered scallops arriving in a cheeky newspaper-lined box like fish ‘n’ chips; a snack of Hong Kong waffles made with summer truffle and parmesan; and the decadent A4 Wagyu beef deep-fried and rolled in a squid-ink crumb. It all culminates in a dessert course titled “Ocean” which is a show in itself (we won’t ruin any of the surprises here); while the multi-sensory experience is rounded out with music pumped from Devialet speakers and of course, a wonderful pairing of expressive Krug Champagnes that pair exceptionally well with the cuisine.

The Krug Experience Package starts from HK$2,888 plus 10% per guest; includes 2 glasses of Krug Grande Cuvée 165ème Édition and 1 glass of Krug 2004. 

The Krug Room, 1/F, Mandarin Oriental Hong Kong, 5 Connaught Road, Central, Hong Kong, +852 2825 4014

Classics celebrated at Rech by Alain Ducasse 

Seafood stars at Rech by Alain Ducasse.

Alain Ducasse’s seafood paradise, Rech by Alain Ducasse over at the InterContinental Hong Kong is paying homage to a classic French dish this autumn, showcasing chef Stéphane Gortina’s take on seafood bouillabaisse. Built on a medley of fresh seafood from the Atlantic Ocean — from local spiny lobster to John Dory, red mullet and mussels — the traditional fisherman’s soup starts with a base of saffron broth made with fresh fish jus, rounded out with an array of seafood, soft potatoes and fennel.

Other dishes on the new signature menu include grey mullet carpaccio with sea urchin and samphire, one of the best-selling dishes at Rech’s sister restaurant in Paris; and the Savarin dessert, a variation of classic Rhum Baba served with Ducasse’s own recently launched private label, Rhum Agricole Extra Vieux XO. The  ring-shaped cake is soaked with the oak-aged rum, then sliced at the table with a dollop of lightly whipped cream for an indulgent end to the meal.

Bouillabaisse is served as part of the 5-course signature menu priced at HK$1,188 plus 10% surcharge per person. 

Rech by Alain Ducasse, G/F, InterContinental Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong, +852 2313 2323

Yakiniku Kagura

The Mirai beef gives Wagyu a run for its money.

Specialising in yakiniku and Hokkaido cuisine, Yakiniku Kagura brings Hong Kong meat lovers a fine selection of rare beef cuts this month, all sourced from owner Haruyoshi Kashiwaba’s own farm in Hokkaido. Fed naturally and allowed to roam free, the Mirai cattle breed from Oakleaf in Hokkaido are prized for their smooth, rich texture and well-balanced marbling. Recently, the restaurant has introduced a new range of cuts from all parts of the cow, ranging from flank to inside skirt to rump — all boasting their own mouthwatering characteristics of the succulent Mirai beef.

Want to try a bit of everything? Go for the Assorted Mirai Beef Rare Parts Yakiniku Platter (HK$388, limited daily quota), each cut lightly grilled at the table for a few seconds to bring out the individual flavours and textures of the meat. Pair the meal with the fresh side salads, assorted kimchi and relishes, and dipping sauces. Those who want to skip the smoke of the grill (kept minimal thanks to an exhaust system which sucks smoke downwards) can also opt for the Mirai Beef Sukiyaki or Shabu Shabu ($720), which imparts the same wonderful richness, aroma and tender beefy flavour of the Mirai breed. 

Yakiniku Kagura, Shop 1086, 1/F, Elements, 1 Austin Road West, West Kowloon, Hong Kong, +852 2682 3913

Leslie Yeh
Editor in Chief
Having worked as a lifestyle editor for almost 10 years, Leslie is thrilled to be writing about the topic she loves most: wining and dining. When she's not out pounding the pavement for the latest new restaurant opening or tracking food trends, Leslie can be found at home whipping up a plate of rigatoni vodka and binge-watching Netflix with a glass of Sauvignon Blanc in hand.
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