This year, Krug celebrates the seventh anniversary of its Krug x Single Ingredient series by turning the spotlight on a familiar ingredient: rice.

For the annual series, the champagne label invites its Krug Ambassade Chefs to craft exclusive menu offerings that honour the chosen (and often overlooked) ingredient. For the latest edition, Krug collaborates with three renowned local restaurants: the Japanese restaurant, Hashida Singapore, British restaurant Jaan by Kirk Westaway, and modern European restaurant Zén.

Don’t miss: Michelin-Starred Restaurant Zén Chef-Owner Björn Frantzén on the Changing Culinary Industry

The partnership comes fresh off the launch of the Krug Grande Cuvée 170ème Édition, a new edition of the brand’s classic champagne that includes a smooth and exciting blend of 195 wines from 12 different years; it is made up of 51 per cent pinot noir, 38 per cent chardonnay and 11 per cent pinot meunier. Meant to excite drinkers everywhere, the bottle is a remarkable expression of elegance that brings together over 20 years of careful craftsmanship. 

Diners at the aforementioned local restaurants will get the chance to enhance their dining experience with a glass of Krug Grande Cuvée 170ème Édition, paired with any of the unique rice dishes offered in the Krug x Single Ingredient series.