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Pour visiter notre site, vous devez être en âge de consommer de l'alcool selon la législation en vigueur dans votre pays de résidence. S'il n'existe pas de législation à cet égard dans votre pays vous devez être âgé d'au moins 21 ans.

Per visitare questo sito, è necessario essere abbastanza vecchio per consumare alcol in base alle leggi vigenti nel proprio paese di residenza. Se non esiste una legislazione in tal senso nel vostro paese è necessario avere almeno 21 anni.

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Désolé, vous n'êtes pas en âge légal de consommer de l'alcool dans votre pays de résidence.



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as well as Discus, CEEV and Avec Modération!.
By entering this site you accept our terms and conditions. The abuse of alcohol is dangerous for your health. Consume with moderation.
Nous soutenons la consommation modérée de vins et spiritueux, via Moët Hennessy, membre de SpiritsEurope, de DISCUS ,CEEV et de Avec Modération!. En entrant sur ce site vous acceptez nos conditions d'utilisation Nos emballages peuvent faire l'objet de consignes de tri.
BERE IN MODO RESPONSABILE. Sosteniamo il consumo responsabile di vino e alcolici tramite Moët Hennessy, membro di SpiritsEUROPE, discus, CEEV e Avec Modération!. Entrando nel sito, conferma di accettare i termini e le condizioni di utilizzo. L'ABUSO DI ALCOL È PERICOLODO PER LA SALUTE.
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Krug Ambassade Uwe Opocensky Mandarin Oriental Crab
Mandarin Oriental
Hong Kong

Uwe  Opocensky, who describes his signature style as “progressive gastronomy”, was trained at the lauded El Bulli. As chef at the Hong Kong Mandarin Oriental, he is in the middle of one of the world’s most sparkling and luxurious restaurant scenes – but he still sees Krug as something without equal.

Cooking is the most rewarding of crafts
Uwe Opocensky
Portrait of Krug Ambassade Uwe Opocensky Mandarin Oriental

The most inspiring experience you had on your journey to becoming a chef?

Well there are three experiences that have inspired me the most: working for Anton Mosimann who taught me leadership at a young age; my internship at Alain Ducasse which educated me about ingredients and how to respect them and working with Ferran Adrià, who took away everything I knew and taught me to question everything.

What advice would you give to a young chef starting out?

I think cooking is the most rewarding of crafts. You can travel, experience new things and meet amazing people, but it is a hard journey too. You have to ask yourself, are you willing to work when everybody else is having a good time? I have to quote Chef Keller (The French Laundry), who puts it perfectly: "It is not about passion; it is about desire. Passion will subside but desire drives you every day."

Your culinary obsession?

To nurture people. We, as chefs, have a responsibility to keep nature in balance. This seems very deep but we need to work hard to preserve our nature for the next generations. We need to create awareness about our surroundings. We need to stop mass production of unhealthy livestock. We chefs have to find ways of making unknown foods delicious. We need to share our discoveries and help each other to preserve what we have.

Your first sip of Krug?

It was at a Champagne tasting at Mosimann where I was lucky enough to try Krug Grand Cuvée – it was a taste and experience I will never forget.

Krug Ambassade Uwe Opocensky Mandarin Oriental Krug room
Krug Ambassade Uwe Opocensky Mandarin Oriental Cooking
Krug Ambassade Uwe Opocensky Mandarin Oriental Knife
Mandarin Oriental
Hong Kong

5 Connaught Rd Central

+852 2522 0111‎
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They welcome you heartily.
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