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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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Drink responsibly. We support the responsible consumption of wines and spirits, through Moët Hennessy, member of the European Forum for Responsible Drinking
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.
お酒は節度を持って楽しみましょう。 クリュッグは SpiritsEUROPE, discus, およびAvec Modération!のメンバーであるモエヘネシー社のブランドとして、責任ある飲酒を推進しています。このサイトに入ると、その使用条件に同意されたものとみなされます. 不適切な飲酒は、あなたの健康を害するおそれがあります
Chef Joey Sergentakis portrait with Krug Champagne
Joey Sergentakis
The Continental

Born in Brooklyn, New York, Joey grew up in an Italian/Greek family heavily involved in the food industry. With his grandparents operating a Greek restaurant and his father managing a food distribution company, Joey’s career was determined from an early age.

Joey’s inspiration for the menu at The Continental is derived from his past experiences and influences working with iconic chefs such as Daniel Boulud, Phillipe Rochat and Gray Kunz. 

Having previously worked at Café Gray Deluxe as the Chef de Cuisine, Joey is currently the Executive Chef at both Mr & Mrs Fox and The Continental.

Hong Kong restaurant The Continental Dining room Chef Joey Sergentakis Krug x Egg recipe
I feel food should be bold, yet simple.
Joey Sergentakis
Chef Joey Sergentakis portrait bw

How would you describe your culinary philosophy?

I cook with seasonal ingredients and create dishes around personal experiences. I have worked in America, Europe and in many places in Asia so a lot of that is shown in my cuisine. My goal is to keep the flavors bright and well balanced, never too heavy with too many ingredients, or too many flavors.  I feel food should be bold, yet simple.

What is your culinary obsession?

Personally, I am obsessed with learning, whether it is a new cuisine for me, new way of cooking something or ingredient. This is what traveling has taught me -I am obsessed with it and love it.

What was the most memorable meal you either cooked or ate?

In 2003 or 2004 I ate at Café Gray in the time warner center in New York City. I was amazed by Chef Gray Kunz’s balanced flavors and use of products I had never seen used in other fine dining restaurants. I was then inspired and hoping to work for him; later in 2009, I started working for him and did so for the next six years.

Which hens lay the most interesting eggs?

In my apartment I eat a lot of Organic eggs, mostly imported from Australia. Quality is fantastic yet at The Continental I just started using a Japanese Taiyouran eggs. Very rich and full of flavor, it’s my favorite egg to use here in Hong Kong.

What does the area that your restaurant is situated in bring to the food you serve?

We are very lucky to be situated in the middle of Admiralty. We couldn’t ask for a better location! We are surrounded by so many great restaurants and hotels it’s one of the best culinary locations in Hong Kong.

If you could sit next to anyone from history at a dinner table and share a glass of Krug, who would that be?

Martin Luther King Jr. he surely deserves a nice glass of Krug Champagne for his accomplishments.

For you, which musical work best expresses the emotions felt when tasting Krug Grande Cuvée?

Bubbles In The Wine - Lawrence Welk.

Which came first? The chicken or the egg?

It must have been the egg….

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