Cover Krug Ambassades in Singapore and Malaysia with Patrick Madendjian, the managing director of Moët Hennessy Diageo Singapore and Malaysia
Krug Ambassades in Singapore and Malaysia with Patrick Madendjian, the managing director of Moët Hennessy Diageo Singapore and Malaysia
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Singapore and Malaysia’s Krug Ambassades took inspiration from nature’s blooms to create original recipes paired with the Krug Grande Cuvée 172ème Édition and the Krug Rosé 28ème Édition
Flowers are a key ingredient in the kitchens of fine dining restaurants, but let’s face it, they are often perceived as mere garnishes that decorate or enhance the look of a dish. That perception is about to change with nature’s blooms being named as the humble ingredient in Krug’s Single Ingredient programme. The global programme, which launched in Hong Kong 10 years ago and starred the quintessential tomato, now brings together more than 200 Krug Ambassade chefs from over 40 countries to create exclusive dishes that beautifully complement this year’s new releases: the Krug Grande Cuvée 172ème Édition and the Krug Rosé 28ème Édition.
Creativity has always been the backbone of Krug and its Single Ingredient programme. Olivier Krug, the sixth generation member of the Krug family and the current director of the house, shares that flowers “offer chefs a blossoming spectrum of diversity, adding refinement and a touch of unexpected to any creation.” No one is more excited about this than self-confessed Krug lover Daniele Sperindio, the chef-owner of one-Michelin-starred Italian restaurant Art di Daniele Sperindio and the newly-inducted member of the ultra-exclusive Krug Ambassade family.
It has been a journey for the lauded Italian chef, whose culinary career has always been closely linked to Krug. “I’ve been connected to Krug through various places I’ve worked with throughout my career… such as Tippling Club and Atlas Bar which were focused on promoting the brand,” expresses the chef, who has always admired the maison’s “craftsmanship, finesse and the work of the master blenders”.
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Above Daniele Sperindio receives the Krug Ambassade plaque for Art di Daniele Sperindio
Daniele Sperindio receives the Krug Ambassade plaque for Art di Daniele Sperindio
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Working on a floral-inspired dish to pair with Krug champagnes, says Sperindio, feels like a “perfect match” as he has been using the likes of geraniums, rose petals and daisies not only as garnishes but also infusions to further explore their potential. He adds: “When used correctly, they add the right amount of botanical flavours without becoming overpowering.” In his floral-inspired dish mar di rosa, the skin of the poached fish has been peeled off and replaced with meticulously placed rose petals on the skin. Pairing his original creation with the Krug Grand Cuvée 172ème Édition was a no-brainer, given the champagne’s precise floral notes and creaminess that elevate the flavour profile of the fish-focused dish.
Sperindio joins the star-studded Krug Ambassade family in Singapore and Malaysia. These include executive chef Denis Lucchi of one-Michelin-starred Buona Terra; chef-owner Kenjiro ‘Hatch’ Hashida of Hashida Singapore; executive chef Kirk Westaway of two-Michelin-starred Jaan by Kirk Westaway; executive chef Toraik Chua of three-Michelin-starred Zén; and chef-proprietor Kim Hock Su of one-Michelin-starred Au Jardin in Penang, Malaysia.
Showcasing the close-knit family of Krug Ambassades, the chefs recently came together for the Single Ingredient programme’s 10th anniversary dinner at Art di Daniele Sperindio, and paid tribute to the past decade’s star ingredients—from the humble potato, rice, mushroom, lemon to flowers. The one-night only soirée also kick-started this year’s Single Ingredient programme spotlighting flowers, with the Krug Ambassades coming up with floral-inspired dishes to pair with the latest champagne releases.
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Above Krug Grande Cuvée 172ème Édition
Above Krug Rosé 28ème Édition
Krug Grande Cuvée 172ème Édition
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The Grande Cuvée 172ème Édition and the Rosé 28ème Édition are, indeed, worthy of a celebration as both were composed around the challenging 2016 harvest. The former is a masterful blend of 146 wines from 11 different years, thus resulting in an elegant bubbly that boasts aromatic notes of white flowers, almond and lavender. It is fresh and delicate on the palate, and characters of white fruits interspersed with hints of citrus are evident in every sip. The rosé was crafted by blending the wines harvested from selected plots in 2016 with reserve wines from five other years. It is an elegant bubbly, with the luscious aromas of redcurrant, raspberry jelly and cherry pit enticing the nose, before captivating the palate with notes of bold red fruits giving way to sweeter, softer nuances.
A special dinner celebrating Krug's Single Ingredient programme
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Rounding off these exclusive offerings are Westaway’s salt-baked floral beetroots, enhanced by the Krug Grande Cuvée 172ème Édition; Hashida’s Jastmine Perfumance, a dish in the omakase menu best had with a glass of Krug Grand Cuvée; and Lucchi’s Scampi in a Flower Garden from the four-course menu, which comes with an optional Krug Grand Cuvée.
Reflecting on the Krug Single Ingredient programme, Patrick Madendjian, the managing director of Moët Hennessy Diageo Singapore and Malaysia, tells us that the annual series is a way to inspire chefs and push their boundaries. “This is about family and there’s no competition… at the end of the day, they never forget this sense of community,” adds Madendjian, who elaborates on connections forged over good food and a glass of champagne. “We want people to open the bottles, enjoy them, and share those moments.”
The Krug Ambassades in Singapore and Malaysia are serving their flower-inspired dishes with Krug champagnes at their restaurants for a limited period only. Guests who order these will receive the Krug x Flower book, titled ‘All for One and One Flor-all’.
- Art di Daniele Sperindio: From now until September 21, the mar di rosa will be part of the degustation menu, but will also be available à la carte. It comes with an optional pairing of Krug Grande Cuvée 172ème Édition, which can be enjoyed by the glass or by the bottle.
- Buona Terra: From now until September 15, the Scampi in a Flower Garden will be part of the four-course menu, which includes canapés and a pre-dessert. These are paired with a glass of Krug Grande Cuvée 172ème Édition.
- Hashida Singapore: From now until September 30, the Jastmine Perfumance will be part of the exquisite omakase menu, perfectly paired with a glass of Krug Grande Cuvée 172ème Édition.
- Jaan by Kirk Westaway: From now until September 1, the salt-baked floral sweet beetroots is available as a supplement dish, but can also be experienced as part of the standard menu. A glass of Krug Grande Cuvée 172ème Édition when diners top up.
- Zén: From now until September 15, the tartlet of grilled roses and crustacean with strawberry hot sauce will be included in the lunch and dinner menus. Diners have the option to pair it with the Krug Vintage 2006.
- Au Jardin: From now until December 31, chef-proprietor Kim Hock Su offers a bespoke Krug x Flower menu, featuring seven flower-infused dishes paired with Krug champagnes, including Krug Grande Cuvée 170ème Édition, Krug Grande Cuvée 171ème Édition Krug Rosé 25ème Édition and Krug Vintage 2008.
The flower-inspired menus are available for booking at the restaurants’ respective websites, unless otherwise stated. The Krug Grande Cuvée 172ème Édition and Krug Rosé 28ème Édition are available for online purchase at Moomba Wine Shop.
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Photography: Krug champagne
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Dudi Aureus is the senior dining and travel editor at Tatler Singapore, covering the city’s most exciting restaurants, global travel trends, and the personalities shaping the culinary and lifestyle scenes. She also serves as co-jury chair for the Tatler Best awards in Singapore, celebrating the very best in hospitality. When she’s off duty, she can often be found at a favourite hole-in-the-wall Thai spot, savouring a perfectly balanced pad thai.
