This year, flowers go beyond decoration on the plate for Krug’s pick for the 10th instalment of their Single Ingredient series. Over 200 Krug Ambassade chefs from across the globe have rolled up their sleeves to craft dishes that demonstrate flowers can do more than look pretty—they can taste amazing too, especially when paired with the latest Krug Grande Cuvée and Krug Rosé releases.

Chef Kenjiro “Hatch” Hashida, with a penchant for creative visions as quirky and bold as his culinary explorations, devises an amuse-bouche he has quite aptly named “The Jas(t)mine Perfumance”, to go with the Krug Grande Cuvée 172ème Édition.

The stage is first set with a delicate tart shell, which serves as the base for a filling of silky-smooth, creamy tofu pudding that surprises with a kick of earthy complexity from blue cheese. Then comes a theatrical arrangement of sliced snapper sashimi, accompanied by rounds of fresh mango, beetroot, and pear. Tiny shiso flowers in pale magenta and brilliant white add visual vibrance, while the unruly spirals and twists of crazy peas express whimsy. The grand finishing act is a liberal spritz of Chef Hatch’s “secret jasmine perfume”, made from jasmine extract, on a fragrance blotter that sits beside the tart. All notes are hit: sweet, savoury, fresh, fragrant, and umami in compelling complexity.

This recipe focuses on the fragrance of jasmine flowers, mirrored in the nose of the Krug Grande Cuvée 172ème Édition. 

From now till 30 September, take a seat for the Jas(t)mine Perfumance at Hashida Singapore,where the amuse-bouche will be offered with a glass of Krug Grande Cuvée as part of their dinner omakase menu (from $450++ per diner).

Check out the recipe below:

INGREDIENTS

● 20g Beetroot

● 30g Mango

● 30g Pear

● 45g Snapper

● 45g Blue cheese

● 20g Cooked rice

● 2 nos Eggs

● 65ml Milk

● 5ml Soy sauce

● 200g Tofu

● 20g Taihaku sesame oil

● White flowers for garnish

● Shiso flowers for garnish

● Crazy peas for garnish

● Olive oil, to taste

● Salt, to taste

● Sugar, to taste

● 4 nos Tart shells

● Secret jasmine perfume, made from jasmine extract

METHOD

For Topping

1. Cut the snapper into small sashimi slices.

2. Cut the beet, pear, and mango with round moulds.

3. Preheat the oven to 200°C.

4. Cover the beetroot in olive oil and salt, and bake for 1 hour.

For Tofu Pudding

1. Strain tofu.

2. Mix strained tofu water with egg, milk, soy sauce, cooked rice, salt, sugar, sesame oil,and blue cheese.

3. Pour the mixture into a cup and steam at full heat for 10 minutes.

4. Allow steamed mixture to cool, then mash into a smooth paste.

Plating

1. Place tofu pudding in tart shell. Decorate with cut beetroot, mango, pear, and sliced snapper.

2. Finish with white flowers, shiso flowers, crazy peas, and secret jasmine perfume sprayed to your liking.

 Address: 77 Amoy Street, Singapore 069896