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這天是我的生日，感謝朋友幫忙訂了Krug Room舉辦生日派對。

很多人說Krug room很神秘，其實它就位 於香港文華東方酒店1樓Mandarin Grill + Bar裡面的一個神秘小房間。

這間Krug room要提前預訂，而且有minimum charge，最多只能serve 10位。

當天我去的Spring theme, Spring menu，Krug room是會隨著季節去轉換佈置和食物主題，務求保持客人新鮮感。

我們當天挑選了$2888一位的Dinner set ，己經是最便宜的菜單了。

Krug room的另一個特式便是以Krug的香檳配搭菜式，前菜配上了KRUG GRANDE CUVÉE 166ÈME ÉDITION, Krug 2004 及各種開胃的法式海鮮。

如圖所見，所有食物都是各種配搭春天、農作物、盆裁的造型，豬肉砌成蘋果樹，甜品造成蘿蔔造型等，非常可愛。

整體食物味道不錯，造型、擺盤加分，環境舒適具私隱度。

因為本人生日，酒店也送上蛋糕，驚喜！

很久前就聽說過這家在MO裡面神秘的Krug Room餐廳，但預訂等候時間很長所以一直沒來過。

感謝朋友的邀請，三個月前訂好了座位讓我們10個朋友來個感官和味蕾的享受之旅。

為什麼說這家餐廳神秘，是因為如果沒來過或是沒有服務生帶路絕對找不著。

餐廳座落在文華廚房的心臟地帶，我們全部人到齊在1樓的扒房那邊有服務生帶我們穿過The Chinnery的後門，然後這家神奇的餐廳就在我們的左邊。

與其說是餐廳，其實更像一個獨立的火車車廂！裡面的佈置根據季節決定，我們現在是春季所以裡面以花花草草蘑菇等為主，像把一個小森林帶進房間裡面，超級美！！坐在這裡可以透過「火車」窗戶看見廚師們在準備我們當晚的晚餐。

這家是Krug Room當然當晚的所有配酒都是Krug牌子的香檳，有Grande Cuvee 164和Krug vintage 2004(好像是哈哈）。

比起香檳，我比較常喝紅酒，所以對如何品嘗真的不太清楚，只知道當晚的香檳都很容易入口，氣泡多。

服務生給每位客人倒好酒後，主廚Robin Zavou帶著副廚和服務生們進來房間介紹這個Krug Room，原來這家餐廳現在全球只剩下香港一家了，朋友還笑說it’s one of the experiences that you have to try before you die (這也太誇張哈哈）！主廚Robin介紹完以後，幾位服務生就倒乾冰在我們上面吊著的盆栽裡面，煙霧環繞，超級美！！當晚一共有13道菜式，3道小食，4道前菜，3道主菜和3道甜點。

我們晚上8點進餐廳，12點多才吃完出來。

雖然份量都是小而精，但我吃到主菜第一道已經覺得很飽（難道是我最近減肥所以胃縮小哈哈妄想中）。

我在這邊就不一道道菜式介紹了，我最喜歡的應該是在前菜的一道蝦頭和蝦肉用Nasturtium leaves包著吃，味道很讚！而且我是第一次吃金蓮花葉，樣子很像迷你版的荷花。

主廚教我們把蝦頭的汁和蝦膏擠到蝦頭裡面，攪拌均勻在包著蓮花葉吃。

生蝦肉爽口，蝦頭靠熟後擠出來的汁超香，好味！這邊每一道菜都像一件藝術品，味道如何就見仁見智，但視覺感官上都很棒！我以前在澳洲生活的時候吃過不少做得像藝術品式的fine dining餐廳，不僅好看而且味道滿分。

這家Krug Room的感官一流但味道對我來說覺得还ok，純屬個人感覺。

和閨蜜知己們在這邊品嘗美食會是一件人生樂事♥

香港文華東方酒店的Krug Room，名聲響亮,聽聞主廚換人之後水準下不斷下降，心裏不禁涼一涼！只可包場，選訂餐單，最多可坐12人！食咗頭三件開始懷疑覺得食唔飽，好彩仲有香檳飲！不過甜品環節令我失望，沒看到廚師在桌上畫畫！

This month is the celebration month for B and I to mark our 10th anniversary. For this special occasion, we ought to go somewhere really special to celebrate, and there would be no other choice but the Krug Room.Unfortunately we couldn't make any reservation for D day, but were only given 2 options of date to choose from for the month.We were told we would be one of 3 couples to share the communal chef's table on the night, and dinner shall start at 1930 as it is preferable for things to be cooked and served at the same time for everyone. Turned out, one couple arrived an hour later, and missed all the demo done by the head chef himself, so guys, stick to the start time suggested by the restaurant in order to enjoy each bit that is part and parcel of the dining experience for the price you are paying.We checked in at the Mandarin Grill, and then was led to The Chinnery. The passage to Krug Room is located right behind the bar inside The Chinnery. Through a doorway leading to the hotel's kitchens area, we were led through a dimly lit corridor into where the infamous Krug Room is hidden.The environment of the room gave us enough comfort and exclusivity to ensure we maximise our dining enjoyment. The head server made use of the time when our food was being prepared to introduce to us the background of the Krug Room design the interior was cleverly designed to mimic a train cabin as well as to bring elements of the Krug brand to life in a personal kitchen setting, hence lots of wood and marble were used, with the wood on the signature wall being vintaged oak taken from the very barrels where the Krug champagne was matured in. The modern chandelier helps bringing some glam since afterall, it's the Krug Room. Glass windows were installed in between the dining room and the kitchen thus diners can enjoy the sight of the chefs running around cooking their food while appreciating the look and taste of the edible art pieces presented.Back to the food. The menu gets changed every season. We enjoyed the Krug Experience Package that includes a Spring menu plus 2 glasses of Krug Grande Cuvee, 1 glass of Krug Vintage 2000 and 1 glass of Krug Rose for each. I still can't stop the oohs and aahs even now when I look at the photos amid writing this review. In chronically order, these were what we had on the nightyster a freshly shucked oyster covered with lemon sherbet put back in its own shell, highlight of the dish was the garnishing leaf which was a molecular creation that tasted oyster.King crab crab meat so soft and tender covered with soya sauce jellyFoie Gras done in creme brûlée style, silky smooth yet bursting with flavours, with brown sugar perfectly caramelised.Cherry Blossom Tree with vege and edible flowers arranged on a framed tile as a cherry blossom tree though arguably, the peas could not exactly be related to cherry blossoms. We were asked to scrape the the food from top to bottom in order to allow all the flavours to combine in each spoonful.Lobster delicately cooked by emerging the lobster meat in bee wax that had been boiled to 85c for about 45 minutes (done in front of us by the head chef at the beginning of the meal). Served with sake jelly and caviar, and drizzled with nitrogensolidified pomelo flesh.Asparagus gigantic white asparagus simply presented with 5 kinds of sauce, respectively hollandaise, chestnut, squid ink, mayo and hazelnutMorel the exotic mushrooms were presented on a mini shovel served in a bed of dirt made of bits of wheat and ryeAmadai the fish, so marvellously cooked with crispy scale (yes, scale) and skin and juicy and tender flesh. Served on a bed of assorted seafood.Chicken I personally think this is the no. 2 highlight of the night. the chicken fillets were charred and presented as if they were charcoals and smoked in front of us. Served with greens. the chicken so tender and juicy.A round of drum roll please dessert time! To start the show, the server rolled out a strip of artificial turf on the table.Mango (changed into Bread Pudding in the last minute as the chef thought the mangoes were not good enough to make his dish work) Top perfectly baked to a crisp, inside a very fulfilling bread & butter pudding, not too sweet. Served with caramelised pineapple, vanilla icecream.Spring absolutely the no. 1 highlight of the night! All sorts of sweet goodies (chocolate, marshmallows, macarons, made in the shape of different kinds of vege, resting on a bed of ‘dirt’. Everything edible including the shovels and plaques.Arabica Coffee or Tea the ordinary.An impeccable dining experience indeed everything 5 stars including the price. A pity my stomach is not big enough to take in all the goodies. I was so full that I could hardly fully enjoy the last few dishes presented towards the end.

有幸受朋友邀請參加今晚飯局，要訂兩個月才有位，因為每晚只招待一枱12位，全世界暫時有三間，確令人有點期待。

經waitress 帶路去到十分隱蔽的Krug Room ,好靚既長枱同玫瑰花裝飾，全晩free flow Krug Champagne,加上朋友帶既紅白酒，十三道菜，每一道都好精緻，無論視覺味覺上皆是極致亨受，最後三道昰甜品，好可惜甜品環節本人已醉了，每位$3300，確是貴，不過本人又覺得值得，無論服務，賣相，味道也比出面收同等價錢的餐廳好。

據說每幾個月會轉menu一次，希望有機會再來。

庫克廳餐單提供西式, Fine, Dining, 酒店餐廳等推介美食位於中環區，餐廳座位數12人均消費約$801以上，結賬可以用Visa,Master,現金,AE,JCB，Booking訂位可以電話致電 28254014 查詢。

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庫克廳餐廳詳細資料：

• 庫克廳地址:
  中環干諾道中5號香港文華東方酒店1樓
  The Krug Room, 1/ F, Mandarin Oriental Hong Kong,5 Connaught Road Central, Central
• 庫克廳電話: 28254014
• 庫克廳價錢: $801以上
• 分類: 西式, Fine, Dining, 酒店餐廳
• 座位: 12
• 付款: Visa,Master,現金,AE,JCB
• FB專頁: 庫克廳 Facebook

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