Duddell’s launches Krug tasting menu

Two Michelin-starred restaurant Duddell’s has launched a seven-course Cantonese tasting menu designed to pair with three Krug cuvées.

Created by the head chef at Duddell’s, Siu Hin Chi, the new menu starts with Cantonese delicacies such as wild abalone, pork knuckle with caviar and sautéed lobster with conpoy which will be matched with Krug’s Grande Cuvée, a blend of 10 or more vintages with at least six years ageing in Krug’s cellars.

Afterwards there will be stuffed crab shell with black truffle with Krug 2003, described by the Champagne house as a “unique but challenging vintage” and which is also known at ‘vivacite solaire’ (‘vivacious radiance’), in reference to the unusually hot conditions of 2003.

Krug’s rosé which has aged for at least five years in Krug’s cellars is then paired with pigeon and soy sauce, Tianjin cabbage with Yunnan ham and fried rice with Wagyu beef and scallion. Dessert follows with crispy sesame ball and gold leaf.

The Krug menu will launch on 9 May from 3 July for both lunch and dinner, priced at HK$1,280 and HK$2,880 per person with the Krug Champagne pairing.