Lau Yiu Fai | Krug
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Yah Toh Heen

Lau Yiu Fai

Yan Toh Heen

The concept behind the dish

Smoked Sliced Matsutake with Pan-seared Wagyu Beef with sea salt

One mushroom highly prized by both the Japanese and Chinese is “Matsutake.” Japan has had long love affair with it. However, although it is a high quality item, few people are able to eat it, due to its expensive price. Normally, July-September is the best season for “Matsutake”. Chef Lau Yiu Fai has selected a top quality Mastutake and will use a smoked cooking method to prepare it. The dish comes with Pan-seared M9 Australian Wagyu Beef. Chef Lau and his team make all their dishes with the finest ingredients and top quality seasonal products sourced from around the world. Similar to Krug, which is acclaimed as a top quality, premium product, renowned for its delicate flavour and limited production, “Matsutake” is also celebrated for is finesse and rarity.

Yah Toh Heen Yah Toh Heen
the earthiness of the whole dish just reminds me of the floor of a rain forest

Lau Yiu Fai

Yah Toh Heen

Can you please tell us why you think it pairs so wonderfully with a Krug Grande Cuvée?

Since Krug uses small 205-litre oak casks, tailor-made from trees that are more than two centuries old, the result is that Krug Grande Cuvée has a smoky structure and elegant style.
As such, Chef Lau Yiu Fai has incorporated this aspect when creating this special smoky Matsutake mushroom dish for the pairing. In the sourcing and preparation, he has personally selected the ingredients - using only the best of the best seasonal ingredients for this dish which he presents in a contemporary style.

Can you list all the ingredients that go into the dish you have created.

  • Matsutake
  • Wagyu Beef
  • Sea Salt
  • Chef Fai’s homemade sauce
  • Pepper

How would you like to call your creation?

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