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DigestThree Chefs Showcase The Versatility Of Pepper In The Krug Champagne Pepper Challenge 2019

Three Chefs Showcase The Versatility Of Pepper In The Krug Champagne Pepper Challenge 2019

Three Chefs Showcase The Versatility Of Pepper In The Krug Champagne Pepper Challenge 2019
Krug ambassades in Singapore: Tristin Farmer of Zén, Kirk Westaway of Jaan by Kirk Westaway, and Kenjiro 'Hatch' Hashida of Hashida Sushi (Image: House of Krug)
By Dudi Aureus
By Dudi Aureus
July 19, 2019
These talented chefs from Singapore have crafted special dishes paired with the Krug Grand Cuvée

Pepper is arguably one of the most widely used ingredients in gastronomy, which is also why the House of Krug has chosen to put the spotlight on its delicious varieties in this year’s edition of its annual culinary exploration project.

The premise is the same; the champagne house handpicks its chef ambassades from all over the world, who’ll craft special dishes based on a single ingredient. These will be paired with the Krug Grande Cuvée 166ème Édition—one of its finest expressions, featuring an extraordinary blend of 120 wines from different years.

(Related: Ingredient Spotlight: What To Know About Peppercorns)

Executive chef Kirk Westaway updates his signature English Garden to create the Langoustine Garden
Executive chef Kirk Westaway updates his signature English Garden to create the Langoustine Garden

In Singapore, the three chefs who have taken on the challenge of showcasing pepper’s versatility through delectable and original creations, include Kirk Westaway of Jaan by Kirk Westaway who has crafted a dish he has dubbed the Langoustine’s Garden, which is a reimagined version of his classic English Garden, that was surprisingly inspired by a trip to Mexico.

It was where he had discovered the country's staple condiment, the mole. He went on to craft his own sauce using poblano peppers that is used to elevate this ensemble of fresh and simply steamed seasonal vegetables, with a grilled langoustine at its heart. 

The beautiful Langoustine Garden is elevated with mole, crafted with poblano peppers
The beautiful Langoustine Garden is elevated with mole, crafted with poblano peppers

Jaan by Kirk Westaway

Restaurant, $$$$, Modern, British, City Hall/ Bras Basah

The crab and sea-eel dumpling soup inspired by Singapore's bak kut teh
The crab and sea-eel dumpling soup inspired by Singapore's bak kut teh
Chef Hashida Sushi uses timur peppercorns to give his delicate soup an umami finish
Chef Hashida Sushi uses timur peppercorns to give his delicate soup an umami finish

As for chef-owner Kenjiro ‘Hatch’ Hashida of Hashida Sushi, the basis of his crab and sea-eel dumpling soup is Singapore’s iconic bak kut teh. Naturally, he has given it a Japanese touch by using bonito and eel dumpling wrapped in cabbage and topped with gold leaf. A sprinkle of timur pepper, chosen for its aroma and passionfruit nuances, gives the delicate soup a notable umami finish.

 

(Related: Where Do The Top 20 Chefs In Singapore Go For Their Hawker Fix?)

Hashida Sushi

Restaurant, $$$$, Japanese, Orchard

Executive chef Tristin Farmer's refreshing yubari melon sorbet is elevated with a splash of champagne
Executive chef Tristin Farmer's refreshing yubari melon sorbet is elevated with a splash of champagne

Dessert in this case comes courtesy of executive chef Tristin Farmer of Zén, in the form of yubari melon sorbet treat, paired with wild strawberries, espelette pepper and nasturtium. It’s a refreshing creation finished with a generous pour of another naturally complementing ingredient: Krug champagne, of course.   

The dishes are part of a special menu available at the Krug ambassades' restaurants available throughout July and August. The Langoustine Garden at Jaan by Kirk Westaway must be requested in advance.

  • Images House of Krug

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Digestkrug champagnehashida sushijaan by kirk westawayzénkenjiro 'hatch' hashidatristin farmerkirk westaway

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