Krug Dinner hosted by Olivier Krug

Invitations were sent out weeks ahead....we were pretty excited to be part of this exclusive dinner hosted by none other than Olivier Krug himself, the 6th generation of the Krug family.

Krug is the most prestigious champagne house in the world. With an advanced philosophy during its time, Johann Joseph Krug wanted to produce champagne with the ultimate pleasure. To be enjoyed each and every year...even if it's a bad year. So how do u achieve this? Blending is the key word here. I will no post more about it as it was pretty much written a few months ago during our visit to Krug factory in France.

the boys...okie a few boys congregated at Caveau their usual drinking hound prior to dinner. I didn't touch any liquid and saved my stomach + palate for the dinner.

this part of Scotts Road is like treasure for us....with all the makan and minum establishments lining side by side. :)))))))))))) 

JS was the unofficial photog that evening though LVMH group did appoint an official photog.

By the way Krug is now part of the big monopoly LVMH group who owns most of the brands that I adorn, use on my face and skin, that tells me time on my wrist, that gives me the bling and blang when I wear them on my fingers, that I drink and be "champagne showered" with.

Sigh...it's so sad...that includes Hermes...now I pray deeply that Chanel will not be part of them. Sometimes how do u say NO to a company with revenue of Euro 25 Billion each year? yea u read that right...billion...not million!!!! and yes it's EURO.

The private room of Les Amis was decorated with bottles and bottles and bottles of Krug champagnes ranging from Grand Cuvees to vintage bottles. I think they were merchandising materials though coz it's confirmed 100% empty bottles hahahahaha.



Chatty chatty yak yak yak chitty chatty during the cocktail session
everyone looked so relaxed during the candid shots


But when u asked them to pose.......it's horrible shots!!!
I can't imagine the pain the photographers have to go through IF....IF any of these gentlemen was asked to do a magazine cover shot.

BAHAHAHAHAHAHAHA

I did my magazine shot in 15 minutes :P Not that I'm pro nor photogenic but after the hair and makeup of 2 hours I ran out of time :P and patience.


The ladies were bz discussing about......diamonds
:)))))))))))))
hehehehehehehehehe


Sean and Yiks
this one confirmed lawyers talk

earlier...everyone was discussing the dress code of "elegant"
Yiks: "I got nothing elegant to wear.....it's either work wear or homewear"
The rest: "Wear ur work wear then!!!"

Yiks: "My court attire would look like a penguin!!!!!"
hmmmm I never thought that a lawyer's attire = penguin.......bahahahahaha.


Julien who hosted us in France, Michelle brand manager, Lady boss of LVMH Singapore, and finally Olivier Krug himself

Read about the wonderful lunch Julien hosted *here*


Once the VVIPS have arrived...everyone were finally settled down for dinner and more champagnes :)))))))))))




Amuse Bouche of Bonito Flan with caviar
soft like toufu with the smoked bonito nose and salt cured caviar
this was paired with a stunning Krug Clos de Mesnil 2000
my 5th bottle in my entire life....
gosh!!! how could they start the dinner with a Clos de Mesnil???? it's too luxurious!!!

but to their reply...nothing is too luxurious for their clients.
O.O


can I have more of it then? :)))))))))))))


bread is alwiz good to cleanse ur palate before moving on ot the next wine/champagnes :)))))


Mud Crab with horseradish, served with seaweed oil and more fresh radish.
Paired with Krug Vintage 2000
this dish was pretty delicious though I was expecting more of Les Amis

a pic from JS's Leica Vario and my iPhone 4s :)))))))
of Monkey and Olivier Krug
and so......I was put next to the man himself. It was really an honor...my friends really know how to "put me on the table"


I really like their apron....unlike Dom Perignon, there was a souvenir shop and JS bought one during our visit at Moet & Chandon...I think the Krug apron would be nicer right? :))))


Taking pic of u taking pic of me :)))))))


and now a proper pic of Champagne Queen Val and Chili King Ann Liat
I noticed that ppl who can take really spicy Scoville chart topper chilis can really drink champagnes too!!!


Most of us were separated....hello my dear friends on the other side!!!! Did u miss me? :)))))

Opening speech by Mr. Olivier Krug
his great great great great grandfather Johan Joseph Krug was really a genius :)))))
thank you to him, we get exquisitely blended champagnes today.


Seared Scallop with smoked eel foam and potato confit was slightly overdone to my taste.
Hmmmm wat's happening? the food at Les Amis wasn't as good as our previous lunch.
Read about our amazing lunch *here*


Main course of Iberian Pork with parsnip chips and roasted jus
this dish was paired with Krug Rose
somehow I find the luncheon better bcoz we had the same dish.


As alwiz, Si Fu Lawrence alwiz had loads of questions :))))
This is why Julien was here....to attend to all his mind boggling enquiries :))))

Rose for the pork :)))))))


Langres Cheese......
a cow's milk cheese from the same region as champagne
right now is the best time to enjoy Langres cheese, bcoz it is much more matured after a few weeks of aging. It is soft in the middle and not as heavy as my favourite cheese - Epoisse from Burgundy. That has got to be the Top cheese in my list :))))))

for an outstanding cheese, we have the special Krug Collection 1989
Krug bottles outstanding years under their "Collection" series

Krug lovers/clients attest to it...

the horror look of "wat? they ran out of champagnes?"
hahahahahahahaha

very intense discussion about the champagnes *I hope*
:)))))))))

Finally dessert of Poached cherries with layers of yoghurt and pistachio biscuits served with sour cherry sorbet.

 and finally we finished the rich, deep and intense Krug Collection 1989

Financier with lemon curd
it was crispy like cookies...think they over-baked their financiers....
it should be Finankies or Cookciers
bahahahahahaha


eppy ppl alwiz smile till u can't see their eyes.
Moomba-ing Auggie and Mrs.
Thank you for being a Krug Ambassador in Singapore....and the visit you've arranged for us last November. :)))))))


Bagaholic Tracie and Monkey
she said she's no longer bagaholic and I have yet to give her a new title. Coz her next hobby is even more dangerous :P

I like my watch....a hand-me down Roger Dubuis. They used to manufacture movements for Patek Philippe. Today Roger Dubuis is own by Richemont *oh yes....at least a non-LVMH group brand*
But then again, Richemont is paving its way to be like LVMH...with Panerai, JLC, Van Cleef, Mont Blanc, Net a Porter, IWC, Chloe, Ralph Lauren under its group.....arghhhhhh

JS was complaining there isn't a pic of him
hahahahahhaha...wat to do, u wanted to be the unofficial photog :P

Thank you to Krug champagne and LVMH for hosting us at this dinner :))))

Read about our visit and journey with Krug *here*

End of the world

The big question...of the End of the World
What are you gonna do?
u can be rest assured I'll be drinking......coz I do that all the time
well not necessary the above bottle *that's a daily drink if my pocket permits*
could be something even more rare

or indulging my new found love - cheeses :)))))
of soft and hard aged cheese fr France, accompanied by all the yummy condiments

I guess to me the big question isn't about the end of the world and wat are u gonna do before/during/about it......it's about living your life with purpose and meaning each and everyday

even if you could live up to a thousand years being a useless bugger, serving no purpose to the society, mother nature etc except contributing to the pollution....then u are really equivalent to garbage(sssss)

okie Whatever God u believe in....just stay happy, be well, be kind, learn to care and make everyday counts
:))))))))))
I'm gonna seize my day n achieve my goals but now where's my coffee? hmmm...
dum dee dom~~~~

Cookout by the Men, Singapore

On a lazy Saturday.....actually it wasn't lazy...I remembered we were rushing from places to places, trying to do as much as we needed to, also stuffing our face with as much food as we could :P
crazy weekend shopping along Orchard Road and also groceries
then rushed off to Si Fu Lawrence's home to prepare

ok ok ok I lied...him bz doing groceries and prepping up for dinner
while me bz shopping and stuffing food into my face
heeeeeeeeeeeeeeeeeeeee :P


and to reward ourselves JS was feeling rather generous and opened a bottle of KRUG 1989
WAHHHHHHH

I don't know why if it's a habit or a must-do thing for chefs...they HAVE to drink while they cook
that reminds me of the late Chef Keith Floyd, alwiz entertaining alwiz cooking with a glass of wine on the other hand.

JS was so keen into perfecting his Toro tartare and cold somen
it was his 2nd time making these based on pics he saw and ingredients list "guessed" by Si Fu Lawrence. How do u even make something without a recipe??? but based on pic and a tasting note from someone else???

He managed to get some good quality sashimi cut toro from Isetan, Shaw Parade
for those who didn't know, toro is the fattiest cut from the belly of a tuna

next he cooked and prepared the somen, mixed them with I dunno wat and lotsa konbu
somen is japanese wheat flour noodle with a delicate texture and taste
it's so delicate that somen aint' easy to prepare

anyway everything is rocket science to me in the kitchen
I've only mastered the art of eating
:)))))))))))))

Chef JS adding salt into the somen, the precision of how many specs of salt is important I guess, hahahahahahaha. The Men alwiz cooked with such intensity and passion.

Everynite, JS and Si Fu would be bz on whatsapp chatting on wines and cooking notes. a jealous partner would thought he's having an affair with another woman on the line. hahahahaha

Ta-DA!!!!
the final product with some chopped spring onions and toasted japanese sesame seeds
Somen was springy and meant to served cold, while the finely chopped toro was flavoured just right
so simple and yet it gives such pleasure on the palate
the cold noodles, fresh ingredients, umami taste~~~~~~

since the Theme was simple....so everything is home-cooked from scratch
really yummy ribs with bittergourd cooked in chinese miso
another classic by Si Fu Lawrence, comfort food and alwiz welcomed :)))))

JS popped another bottle of KRUG Clos du Mesnil
all eyes turned to me and asked: "What's the occasion?"
I was dumb founded and just said...."errr guess he's feeling rather generous today?"
it was my 3rd bottle of CDM :))))))))
very very very lucky :)))))))))))

some really sweet yummy strawberries to accompany the champagnes
huge fat sweet strawberries :))))))))


Si Fu Lawrence prepared really yummy fatty clams with glass noodles
everyone was complimenting how sweet it was until we found out he used Leclapart champagne to cook it.....
O.O all of us stared at him in horror~~~

u damn high standard lar mate....the winemaker will come and haunt u for cooking with such fine champagnes.....
in the end we licked the bowl dry :P


Si Fu Lawrence oso prepped up some beef!!!!
oh yumsssss just the right done-ness = medium
:)))))))))))))))

there were only 7 of us and all food gone in seconds
we were piranhas :D heeeeeeeee

since everyone needed some form of carbs, fried rice with Japanese Okinawa eggs came out of the kitchen. Think the portion too small....ain't enuff...
also gone in seconds :P mind u those were organic red rice for Baby K...since the adults didn't like tasteless red rice, it must be fried this way hahahahaha

not a bad lineup for 7 adults, only 6 were drinking
even the Hungarian Tokaji sweet wines was served at the end...showed not enuff to drink???
think there were also some whiskies at the end....can't remember

the more alcohol I had, the hungrier I get...so I was whining that "I am still HUNGRY!!!!"
Si Fu whipped up a spicy fried mee hoon in nano-seconds with some leftover meat and vegetables.
It was so good I had 3 bowls :P
I know...I'm a greedy bastard.

the aftermath~~~~~
not too bad for a Saturday evening
I still think ain't enuff to eat coz I saw Tim Tam on the table, plus Bagaholic Tracie brought out all her premium potato chips and junk food :P

and finally....after stuffing food onto my face for hours...I decided that it's enough~~~~
think I was drunk or something :P
but the couch was sure comfy

the next morning it was Baby K lazing on the couch....she has grown so much

I remembered her 1st month, her 1st birthday and her cries + screams which still haunts me till today. Monkey squealed in delight when she asked me to play with her that nite. :)))))

Great good, awesome wines and happy friends
if it is the end of the World...this would be how we gonna spend it
:)))))))))))