Five of Singapore’s culinary maestros have created unique dishes that pair well with the Krug Grande Cuvee 166
From Forest to Fork is an annual dining series started by the House of Krug four years ago; it puts the spotlight on a single ingredient which the island’s best chefs need to work with to craft unique and delicious creations paired with the premium bubbly. Previous editions saw the potato, egg and mushroom on the plate. This time around, the focus is on the versatile fish.
(Related: How The Humble Mushroom Became Celebrated By Krug Champagne)
Five chefs have stepped up to the challenge with signature dishes or set menus that perfectly complement the edition 166. This is another one of the House's extraordinary expressions, which is a blend of over 120 wines from different years. The dishes are available until November 16.
Guests are encouraged to take it as a journey of exploration, starting at the Tippling Club with chef Ryan Clift’s langoustine thinly wrapped with ravioli, enhanced with ikura, kohlrabi, shiso leaves and dashi cream. The fresh ocean flavours shine brighter when you’ve got the exceptional finesse, aroma and character of the bubbly.
That’s only the beginning. Gunther’s offers a degustation menu starring the Japanese kinki fish, lightly seasoned with salt and pepper and dressed with a creamy butter sauce. Chef-owner Gunther Hubrechsen admits that this type is oilier than your average lot, which makes the champagne pairing necessary. You can choose from the 375ml or 75cl bottle, but in this case, bigger is definitely better.
Even Zafferano’s new head chef, Emmanuel Faggi, has something delicious up his sleeve—a grande anti pasto di pesce, perfect for date nights. You’ll get dishes like the pan-seared Hokkaido scallop laced with saffron sauce and crowned with trout roe; salmon marinated in campari and orange sauce; and cold spaghetti tossed with caviar, oyster and chives. The platter comes with the NV Krug champagne.
