Krug’s carrot era: Southeast Asia’s top chefs reimagine a humble root.
Text by: Stephanie Zheng
Each year, Maison Krug poses a singular, almost poetic challenge to some of Southeast Asia’s most inventive chefs: take one humble ingredient and reimagine it entirely. In 2025, that ingredient is the carrot, a root often confined to broths and sides, now thrust into the spotlight. It follows a lineage of past muses including flowers, potatoes, mushrooms, and rice, previously chosen for its hidden complexity and potential for transformation.
To mark this year’s theme, Krug hosted its first-ever Regional Ambassade Summit in Southeast Asia, a milestone gathering that brought together 11 esteemed Krug Ambassades from Singapore, Malaysia and Thailand.
The celebration unfolded in grand style at Empire Grill, nestled within the lush grounds of Raffles Sentosa. There, amid an intimate dinner setting, Krug also unveiled the latest Éditions of its cuvées: Krug Grande Cuvée 173ème Édition and Krug Rosé 29ème Édition.
Crafted under the direction of Cellar Master Julie Cavil, these two expressions reflect the Maison’s pursuit of nuance and harmony. The 173ème Édition is a blend of 150 wines from 13 different years, showcasing remarkable depth and finesse. The Rosé 29ème Édition brings together 29 wines across five vintages, offering elegance, structure, and just the right touch of boldness. Both cuvées formed the backbone of this year’s pairings, each glass echoing the carrot’s sweet earthiness and range.
At the Regional Ambassade Summit, Singapore’s Krug Ambassades answered the champagne call with flair. Meta’s Chef Sun Kim, known for fusing Korean heritage with Japanese precision and French technique, presents a Canadian Lobster with Carrot Puree. Chef Denis Lucchi of Buona Terra turned to his Italian culinary map, layering his Yellowtail Carpaccio with Carrots & Horseradish.
Chef Kenjiro ‘Hatch’ Hashida infused the ingredient with playful storytelling, folding it into a decadent Uni and Carrot Puree Toast.
Jaan’s Chef Kirk Westaway impresssed with his Sweet Carrots with Caviar, served alongside perfectly buttered toast.
Chef Daniele Sperindio of Art took a Italian/Japanese approach, weaving together a plate of Carrot Seeds & Watermelon Somen, while Chef Kazumine Nishida of Shoukouwa expressed the ingredient’s umami potential through meticulous Edomae techniques and Toyosu-sourced seafood, with a delightful Kinki Rockfish Soup with Japanese Carrot.
The Süring brothers from Bangkok’s Restaurant Suhring combined powers for a set of Cured Trout served with an Extract of Carrot & Beechnut; Chef Masashi Horiuchi of Potager in KL presented his Foie Gras Au Torchon & Carrot; and Chef Kim Hock Su of Au Jardin in Penang served up a decadent main of Candied Carrot & Braised Short Ribs in Liquorice.
Finally, Restaurant Zén’s Chef TC Sorajak and Martin Ofner rounded off the stellar dinner with a beautiful Salted Carrot Ice Cream with Oolong.
The food can be experienced from August to December 2025 at all participating Krug Ambassades; they will offer limited-time by-the-glass pairings built around the carrot and the two latest Krug Éditions. Diners will also receive a copy of Root for Thought, a global Krug cookbook featuring carrot-led recipes from the Maison’s international culinary collaborators. It’s an invitation to reframe how we see everyday ingredients, unearthing surprises and to extend the Krug philosophy into our own kitchens.
The Krug Grande Cuvée 173ème Édition and Krug Rosé 29ème Édition are available online at Moomba Wine Shop.