Set deep in the heart of the Mandarin Oriental, Hong Kong, The Krug Room was the perfect location for the first in a series of dinners co-hosted by Hong Kong Tatler, and kicked off with Peter Cheung, who invited some of his closest friends. Peter and friends enjoyed a tailor-made menu, composed and executed by Executive Chef Robin Zavou. As discussed before dinner, Robin ensured that all ten dishes evoked memories of growing up in Hong Kong along with dishes that paired perfectly with Krug Champagne. Two dishes prepared at Peter's request included a spin on classic Hong Kong fish balls, these were made with salmon and lobster with a hint of laksa, and a reinterpreted shark fin soup, which was similar in texture and taste and was one of the strongest courses of the night. The group relaxed in high spirits as the Krug Champagne flowed, with many impressed with the Krug 2004 and Krug Rosé.

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