Cover 11 chefs and Krug Ambassades from Singapore, Malaysia and Thailand presented a 10-course menu inspired by the humble carrot
11 chefs and Krug Ambassades from Singapore, Malaysia and Thailand presented a 10-course menu inspired by the humble carrot
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At the inaugural Krug in the Kitchen event, the spotlight was on carrots, as award-winning chefs reimagined the quintessential ingredient into exquisite dishes, paired with the Krug Grande Cuvée 173ème Édition and Krug Rosé 29ème Édition
Since launching the Krug Single Ingredient programme in 2014—a groundbreaking programme that celebrates founder Joseph Krug’s belief that every plot is a unique ingredient—Maison Krug has continued to champion this philosophy by celebrating humble ingredients and pairing them with the maison’s yearly releases to reveal their full potential.
More than a decade on, the initiative has evolved into Krug in the Kitchen—the latest chapter in the maison’s culinary journey that celebrates the complexity of a single ingredient through exclusive Krug Ambassade creations. This year, the humble carrot took centre stage as 11 chefs, whose restaurants collectively hold 14 Michelin stars in Singapore, Malaysia and Thailand, presented a 10-course menu inspired by the vegetable and paired with Krug’s newest releases: Krug Grande Cuvée 173ème Édition and Krug Rosé 29ème Édition. Crafted by master blender Julie Cavil, the former blends 150 wines from 13 vintages, while the latter brings together 29 wines from five vintages.
From Singapore, the line-up featured Kirk Westaway, executive chef of Jaan by Kirk Westaway; Martin Öfner, executive chef of Zén; Dennis Lucchi, chef-owner of Buona Terra; Kenjiro “Hatch” Hashida, chef-owner of Iyasaka by Hashida; Daniele Sperindio, chef-owner of Art di Daniele Sperindio; Sun Kim, chef-owner of Meta; and Kazumine Nishida, head chef of Shoukouwa. They were joined by chef-owners Kim Hock Su of Au Jardin in Penang, Masashi Horiuchi of Potager in Kuala Lumpur, and twin brothers Thomas and Mathias Sühring of Bangkok’s Sühring.
Together, they unveiled their carrot-inspired 10-course menu at the inaugural Krug Regional Summit in Southeast Asia, which was held at Raffles Sentosa’s Empire Grill in July and attended by fellow Krug lovers.
Above The inaugural Krug Ambassade Regional Summit in Southeast Asia took place at Raffles Sentosa’s Empire Grill in July
Above The Krug Ambassades collaborated on a cookbook, Root for Thought, which explores the connection of the humble carrot and champagnes
The inaugural Krug Ambassade Regional Summit in Southeast Asia took place at Raffles Sentosa’s Empire Grill in July
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Ask the chefs what they think of this year’s single ingredient, and they only see its massive potential. Sun tells us that “it’s not an easy vegetable to shine in the main dish” and he often uses it to make sauce, soup and purée, and Sperindio agrees that it’s an underestimated ingredient in the world of fine dining. However, he posits that “beneath its familiar sweetness lies a whole spectrum of nuances, especially when all parts are used for their botanical and grassy notes, as well as delicate florals.”
Having been part of the Krug Ambassade family since 2019 (starting with the now-shuttered Hashida Singapore and now with Iyasaka by Hashida), the eponymous chef-owner adds that, from experience, this year’s single ingredient showcased further the “individuality and techniques” of the chefs in how they adapted the ingredient to their respective cuisines.
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Above The humble carrot is often underestimated, but the Krug Single Ingredient programme shows how this can also be the hero in a dish
Above Krug Ambassades set out to highlight the carrot’s botanical, grassy notes in exclusive dishes, paired with Krug's latest releases
The humble carrot is often underestimated, but the Krug Single Ingredient programme shows how this can also be the hero in a dish
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The Perfect Pairing: Krug Grande Cuvée 173ème Édition
Lucchi was responsible for the evening’s opening course, sharing that he wanted to create a dish that would remain in harmony with the full dinner experience and the “elegance of the Krug Grande Cuvée 173ème Édition”. With carrots being a staple in his kitchen arsenal, especially during spring and summer when they are at their best, he declares that the humble vegetable “can easily go from background to star on the plate with the right care”.
What he came up with was a refreshing fish carpaccio, brimming with the bright and acidic notes of citrus, and offset by the spicy character of horseradish and the sweetness of baby heirloom carrots. The complexity and acerbic notes of the first dish were elevated further by the crisp and mouthwatering finish of the 173ème Édition, thus priming the palate for the second course by Nishida.
The newest member of Singapore’s Krug Ambassade family shares that he drew inspiration from the Japanese philosophy of “honouring one ingredient and exploring its depth fully” in creating his kinki rockfish soup. This philosophy, he notes, resonates with the spirit of Krug in the Kitchen, challenging him to “elevate a simple dish into something extraordinary”. At first glance, the soup appears understated, but its richness comes from the broth deeply imbued with the sweetness and complexity of the Japanese carrot. Paired with the 173ème Édition, Nishida observes that the champagne offers the same depth and harmony, which evolves with every sip.
The beauty of Krug in the Kitchen lies in how each chef’s personality shines through in their dishes. Never one to follow cooking conventions, Hashida aimed to redefine the role of carrots in Japanese cuisine, where they are traditionally used mainly in simmered dishes. Thus, Hashida presented the ingredient as a replacement for rice in his ‘sushi’ creation, topping it with fresh uni and a dollop of caviar for extra umami. The dish was finished with a vibrant carrot purée that only enhanced the champagne’s crisp acidity and mineral-driven finish.
Above Master blender Julie Cavil
Master blender Julie Cavil
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In Harmony: Krug Rosé 29ème Édition
Krug in the Kitchen also highlights the maison’s latest rosé champagnes, showcasing their elegance and expressiveness when paired with food. The 29ème Édition, in particular, reveals jammy notes of dried plums and bright citrus, perfectly complementing Sun’s delicately poached Canadian lobster with carrot purée, which adds depth and complexity. The harmony continues with Hock Su’s fork-tender braised beef short ribs, glazed in a sweet-savoury liquorice reduction and topped with candied carrots for textural contrast.
The rosé champagne's fruity profile and crisp bubbles also provide an ideal counterpoint to Horiuchi’s rich, creamy foie gras au torchon accented by glazed carrot strips.
Beyond the new releases: Krug Grande Cuvée 163ème Édition and Krug Rosé 28ème Édition
At the inaugural Krug Regional Summit in Singapore, Krug lovers were also able to sample the back vintages—namely the Krug Grande Cuvée 163ème Édition and Krug Rosé 28ème Édition—which were interwoven into the 10-course menu. The 163ème Édition, a composition of 145 wines from 12 different years, was first served together with the fourth course: Westaway's sweet carrots with caviar.
While Westaway admits he rarely cooks with carrots, preferring to explore lesser-known ingredients, he aimed to evoke the nostalgia of a British Sunday roast, where carrots are roasted whole and served alongside Yorkshire pudding and gravy. “I took something familiar and transformed it into a dish that feels refined and worthy of Krug,” he explains, revealing that the carrot was gently roasted to enhance its natural sweetness before being topped with caviar for a contrasting briny note.
Above Krug Ambassades sign a copy of Root for Thought
Krug Ambassades sign a copy of Root for Thought
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Sperindio followed with a chilled somen cooked in a carrot extraction and tossed in carrot seed salt, reflecting his goal of using the discarded parts of the vegetable. “It’s very refreshing with toppings of fresh carrot fern and ‘carrot caviar’,” muses Sperindio, which only gets better when enjoyed with the 163ème Édition.
Closing the 10-course menu, Öfner drew on the nostalgic memories of his childhood in Austria, recalling his mother’s “incredible carrot cake with whipped cream from a local farmer.” Rather than recreating the cake, he captured the joyful essence of that experience in a salted carrot ice cream infused with oolong tea. It’s a dessert that brings people joy, he says, especially when paired with the fruity and floral notes of the 28ème Édition, crafted with 32 wines from 6 different years.
The Krug in the Kitchen programme, Öfner notes, proves that “creativity is at its sharpest when framed by constraint.” This year’s carrot creations by the Krug Ambassades embodied that very spirit, showcasing their individuality and unwavering pursuit of excellence, much like a bottle of Krug.
From August to December, the participating chefs and their restaurants will offer exclusive by-the-glass pairings featuring the latest Krug Éditions and paired with the Krug Ambassades’ carrot-inspired dishes. In addition, guests who enjoy the pairing menus at these restaurants will receive a complimentary copy of Root for Thought, a special cookbook that explores carrot and Krug champagne pairings.
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Images: Krug
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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.
