Cover 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)

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.

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. 

Jaan by Kirk Westaway

City Hall/ Bras Basah
$ $ $ $

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.

 

Hashida Singapore

Chinatown
$ $ $ $
4.5
'rating'

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.