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Discover Chef’s exquisite creation at Restaurant Petrus: diver-caught scallops paired with vibrant carrot accents, perfectly matched with a glass of Krug Grande Cuvée 173ème Édition. Enjoy this seasonal celebration overlooking the city from Level 56, Pacific Place.
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"You never get a second chance, you only get a first impression"
Uwe Opocensky (Chef)
About the Ambassade
Restaurant Petrus has been in the central part of Hong Kong for over 30 years, during which time it has nurtured close ties with the local community. An icon situated at the top of the Island Shangri-La Hotel, it is the island’s highest restaurant. There, Executive Chef Uwe Opocensky, a culinary master with over two decades of experience in Hong Kong, has forged a strong connection to the city’s rich heritage. His innovative approach to cuisine, known as ingredient-led cooking, showcases the true essence of each element of a dish while presenting it in playful and visually stunning ways. The restaurant’s elegant décor, with a touch of nostalgia, offers breathtaking views of Hong Kong.
About the Krug Lover
As the Executive Chef of Island Shangri-La, Hong Kong, Chef Uwe Opocensky is the culinary mastermind behind Restaurant Petrus and a lifelong Krug Lover. He has travelled the world, honing his craft in some of the finest restaurants across Germany, London, Paris, Spain, Cyprus, and Malaysia. His home is now Hong Kong, where he brings extensive experience and a keen eye for discovering unique ingredients to the table. His modern cooking style prioritises the purity of ingredients and flavours, while he enjoys playing with visual illusions to trigger emotional connections. Menus and dishes change with the seasons, featuring unique and special ingredients he discovers during his travels, inspired by nature and seasonal offerings. Chef Uwe Opocensky’s passion for Krug began when he became the creative brain behind Hong Kong’s Krug Room in 2007.
What is your guilty pleasure in life?
After champagne, it is chocolate.
What three things would you take with you on a desert island?
Three bottles of Krug Rosé, music, and a knife.
What is the most inspiring experience you had on your journey to becoming a chef?
When I was working in Spain, the cooking methods we used forced me to learn and relearn everything.
How would you define your cooking style?
Creative.
Who would you like to share your dream dinner with and why?
My four best friends, my wife, and my daughter.
Can you describe your first sip of Krug?
The first time I truly recall enjoying Krug properly was on a Krug trip to Vienna with a representative of the Maison. We tasted a vertical of Krug from 1962 to 2006. I had tried Krug before, but the vertical truly blew my mind — 1988, 1998, and 1990 in particular. It was unbelievable.
What is your favourite Krug food pairing?
Krug Rosé with spices such as saffron, cinnamon, or cumin in exotic, Moroccan-style dishes, as well as with seafood.
Krug Ambassades
