Maison Krug convened several of its Krug Ambassade chefs from Southeast Asia in Singapore on July 24, 2026, for a series of culinary events marking the regional pre-release of its newest Champagne, the Krug Grande Cuvée 174ème Édition. The gathering took place at Jurong Lake Gardens as part of Krug's annual "Krug in the Kitchen" initiative.

The event featured celebrated chefs including Julien Royer of Odette, Kirk Westaway of Jaan, Sun Kim of Meta, Kenjiro Hashida of Iyasaka, Masashi Horiuchi of Potager, Denis Lucchi of Buona Terra, Daniele Sperindio of Art di Daniele Sperindio, Kazumine Nishida of Shoukouwa, and Kim Hock Su of Au Jardin. These chefs collaborated to explore innovative food pairings that complement the Champagne.

Crafted by Krug cellar master Julie Cavil, the 174ème Édition is a blend of 143 wines from 10 different vintages and has matured for seven years in the Maison's cellars. The initiative reflects founder Joseph Krug's philosophy of blending individual vineyard plots as distinct ingredients to create a consistent and full expression of Champagne regardless of vintage variation.

Among the activities was the "Bring Your Own Krug" (BYOK) event, led by Krug Ambassade representatives Augustine Kum (Moomba, Singapore), Jojo Madrid (PWX, Philippines), and Tam Chaisiri (Nusara, Thailand). Additionally, a cooking workshop brought together chefs from Singapore and Malaysia to further explore culinary creativity with the Champagne.

From September through October 2026, participating Krug Ambassade restaurants across Southeast Asia will offer specially designed dishes to pair with the Krug Grande Cuvée, allowing diners to experience each chef’s unique interpretation of the Champagne through food.

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