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Digest The Perfect Pairing Of Krug Champagne And Fish

The Perfect Pairing Of Krug Champagne And Fish

The Perfect Pairing Of Krug Champagne And Fish
By Dudi Aureus
September 27, 2018
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)

Grande anti pasto di pesce  (Photo: Courtesy of Zafferano)
Grande anti pasto di pesce (Photo: Courtesy of Zafferano)

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.

Sliver Cod (Photo: Courtesy of Jiu Zhuang)
Sliver Cod (Photo: Courtesy of Jiu Zhuang)
Chef Akiba’s Pan-fried Tuna Head with Kuwayaki Sauce (Photo: Courtesy of NAMI)
Chef Akiba’s Pan-fried Tuna Head with Kuwayaki Sauce (Photo: Courtesy of NAMI)

The flexibility of the Krug champagne is showcased in the last two restaurants. Japanese restaurant Nami has the pan-fried tuna head marinated in homemade sweet soy sauce, and Chinese establishment Jiu Zhuang focuses on deep-fried cod served with chef’s seafood sauce.

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Digest krug champagne from forest to fork zafferano nami jiu zhuang tippling club gunther's

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