Six Hong Kong chefs tasked with pairing Krug and chili

In the fifth edition of the Krug x Single Ingredient series, six chefs from Hong Kong were challenged by the chosen theme of 2019: chili pepper.

After potato, egg, mushroom and fish, Krug continues to explore unexpected food pairings with its Champagne, with pepper as the chosen ingredient this year.

Available in myriad of varieties around the world, from bitter green shishito and sweet piquillo to the fiery Amazonian habanero and numbing Szechuan pepper, with varied expressions – raw, grilled, roasted, as a condiment or even iced – there are many options for matching with Champagne.

This year, six Hong Kong Krug ambassador chefs, among them Michelin-starred maestros and rising culinary stars in town, participated in this gastronomic programme, and created unique chili-inspired recipes to complement a glass of Krug Grande Cuvée and Krug Rosé.

The chefs were Umberto Bombana from 8 1/2 Otto E Mezzo Bombana; Mori Tomoaki from Daigo by Mori Tomoaki; Robin Zavou from The Krug Room, Mandarin Oriental Hong Kong; Uwe Opocensky from Restaurant Petrus, Island Shangri-La Hong Kong; Vicky Cheng from VEA Restaurant & Lounge; and Chef Guillaume Galliot from Caprice, Four Seasons Hotel Hong Kong.

Diners can savour the six creative pairing of dishes made with an array of chili peppers, ranging from Pimiento, Shishito Pepper, Trinidad Scorpion to Red Jalapeno, at the chefs’ restaurants, with prices starting at HK$360.

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