The Krug Room is designed to evoke the image of a first-class railway carriage, with a table seating only 12 dinner. Fine European cuisine is served in 10 to 14 courses, each course chalked upon a blackboard in one, enigmatic, word description.

PROFILE
Created in partnership with the House of Krug, The Krug Room is designed to evoke the image of a first-class railway carriage, with a table seating only 12 diners and the seasonal European cuisine provided by the Mandarin Oriental’s executive chef Robin Zavou, himself a Krug ambassador.

MUST TRY: Kinmedai (abalone, liver and lemon), Wagyu (nori, beets and radish) and of course Champagne Krug Grande Cuvée 166th Edition.

AMBIENCE
Hidden away deep in the hotel, like a secret rendezvous, the restaurant has a timeless elegance with twinkly chandeliers set in golden pods, a white marble communal table, and a view of the kitchen through the carriage windows.

SERVICE
Guests are met by their black-suited host at the bar of the Mandarin Grill, and escorted through corridors past the kitchen and endless bottles of Krug to the gilded Krug Room. He is the sole server for the 12 guests during the three-hour dinner, and is an easy, genial presence somewhere between maître d’ and showman.

FOOD
Dinner is 10 to 14 courses, with only an enigmatic one-word description for each course chalked upon a blackboard. The style is chef’s table, taken to max-lux, with the server to explain each dish, and with the accompanying Krug champagne poured into Riedel stemware. Different dinner packages are available for groups.

PRICING
HK$3,888 to HK$5,888

SUMMARY
For lovers of Krug, this is the ultimate, and for lovers of fine European cuisine, too. Guests are requested to dress in style. Reservations only, please, and they are often hard to come by, unless booking well in advance.