1 / 1
With his new installation, Chef James Won intends to reveal the best of Krug champagne with the equally delectable food from his homegrown restaurant, Brasserie Enfin.
When it comes to champagnes, no other label evokes an air of prestige quite like Krug. It has graced dinners and parties of the elite since 1843 and, like Moet-Hennesy's other bestselling champagne Dom Perignon, continues to be one of the most preferred champagne today.
As part of the champagne house’s effort to reach a wider and more global palate of champagne drinkers, it introduced its Krug Chef’s Table programme where members worldwide are bestowed special dining privileges with the finest of Krug’s champagnes. For-members-only invitations would go out for featured food pairings with the champagne on top of other limited edition hostings of special edition food and wine.
As of the 12th of June 2014, Malaysians can now be a part of that special circle with the initiation of our own Malaysian chef and restaurant into the programme. Chef James Won and his restaurant, Brasserie Enfin, are the first Malaysian chef and establishment to be included in Krug Ambassade Network. The partnership is dedicated to creating culinary wonders that complement and best bring out the refined flavours and notes of the champagne.
“I am honoured and proud to be the first Malaysian to be invited into the network,” says Won of his new installation. “My team and I have dedicated many hours of hard work and this feels like we’re finally receiving the fruit of our passion. Being part of the Ambassade network is a great booster for Brasserie Enfin and Malaysia’s culinary to play a part of the world cuisine’s stage.”
It is no wonder why Brasserie Enfin was selected out of the thousands of other establishments in the country. Its quest for indisputable quality when it comes to its food and excellent high standard of service coupled with immaculate attention to detail make it an exclusive location that truly reflects the spirit and values of the Krug champagne brand.
“Brasserie Enfin’s culinary ethos and dedication in being an original cuisine house shares many similar philosophy to Krug Champagne’s founder Joseph Krug,” shares Won. “Maison Krug will not accept second best in anything they do; we practise this ethos in our restaurant.”
Chef James Won with Arnaud Mirey, brand ambassador for Moët-Hennessy Asia Pacific
As part of the Krug Ambassade Network, Won has created the Enfin Privilege Patron Programme, which is an elite recognition package that serves to give back to Enfin and Krug’s most loyal patrons. Members are entitled to a list of extraordinary dining series through the pairing of fine French cuisine crafted by Enfin Brasserie with Krug. A table of 12 to 14 diners at a time will get to sample a specially curated menu of international level dining with the prestigious champagne. On top of that, patrons will also get a personalised Krug pewter ice bucket. All these can be yours by purchasing three cases of Krug.
“To enjoy the full Krug Degustation menu, one needs to be an Enfin Privilege Patron member. Our patrons will enjoy a bi-monthly specially crafted cuisine by myself to pair with a variety of Krug champagne not available in the country and limited edition champagne made by Krug,” tells Won.
Exceptional caution and care is taken into preparing the menu.
“Each time a menu is being crafted, we take into account the season and availability. One of my signatures in the creation of cuisine is paying homage to at least one local ingredient that we are familiar with as Malaysians. This ingredient has the ability to enhance flavour and texture between the food and champagne,” shares Won. Ingredients like fermented rice wine, bean curd and even salted fish, have made their way into the menu prior to this.
The creations are also available for non-members on the seasonal ala carte menu, but only members will get the privilege to experience the full fireworks and symphony between cuisine and champagne through a guided meal by Won himself.
“The cuisine is specially crafted to ignite fireworks in the mouth when a sip of the champagne in introduced,” says Won.
If you’re a lover of champagne, there is no better club to belong to than this. Two grandmasters of the culinary world, Brasserie Enfin that is renowned for its food and Krug, its champagne, will present the most beautiful marriage of food and drink to the most discerning champagne drinker.
“Sometimes it takes up to 20 years to make a bottle of Krug. This is dedication to craft and making sure each bottle is superior,” shares Won. “I remember my first sip of Krug Grand Cuvee… I was awakened by so many layers of composition of vintages and flavours. As a chef this is what I look for when I want my diner to experience fireworks in the senses – creating a long lasting memorable experience.”
For more information on the Enfin Privilege Patron programme or to join it where you'll get to access a host of privileges for dining with Krug, please call Brasserie Enfin at 03 - 7832 2969.
We recommend:
