From free-flow deals to spicy new menu additions, here are all the food and drink happenings that you should know about this week
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Rice Here, Rice Now
Krug's annual campaign—you may remember last year's spotlight on the onion— is back with another single ingredient to explore. This time, the House of Krug is bringing together 75 Krug Ambassades Chefs from 25 countries to create unexpected food pairings using the universal grain of rice. The campaign has also manifested into the Champagne house's first-ever cookbook and features original recipes from all these chefs. Available as a gift with the purchase of Krug Champagnes, the book can be purchased at selected retailers including Watson’s Wine, Burgundy etc, Rare & Fine Wines, Avize, Liquid Gold and CitySuper.
To celebrate the seventh single ingredient programme, the chefs were asked to choose one of seven themes to direct their creations. This includes developing anything from finger food, street food, a sharing dish, a music-inspired dish and dessert, among other options, before the chefs selected their grain of choice. In Hong Kong, chef Uwe Opocensky of Petrus has created the Rice Krispy & Krug using Koshihikari rice, chef Vicky Cheng of Vea uses Chinese rice for fish maw with caviar rice sauce, and chef Umberto Bombana of Otto e Mezzo has created a cuttlefish squid ink risotto.
In addition, Krug will be hosting a series of ticketed demonstration classes led by two of the Krug Ambassades and Krug Lover chefs in Hong Kong. Running from September 5 to 9, the cooking classes will take place at K11 Musea's Gentry Club.
Visit krug.com for more information on the campaign
