The Pinnacle of Pleasure and Prestige - Marina Bay Sands
The Pinnacle of Pleasure and Prestige - Marina Bay Sands
The Pinnacle of Pleasure and Prestige - Marina Bay Sands
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<strong>The</strong> <strong>Pinnacle</strong> <strong>of</strong> <strong>Pleasure</strong> <strong>and</strong> <strong>Prestige</strong><br />
<strong>The</strong> exquisite pairing <strong>of</strong> Krug Gr<strong>and</strong>e Cuvée <strong>and</strong> Foie Gras Xiao Long Bao<br />
Krug celebrates the ultimate pleasure in champagne with its latest collaboration with<br />
Celebrity Chef Justin Quek <strong>of</strong> Sky on 57 at <strong>Marina</strong> <strong>Bay</strong> S<strong>and</strong>s. Presenting the ultimate<br />
indulgence – the perfect pairing with the perfect view. Enjoy a glass <strong>of</strong> Krug Gr<strong>and</strong>e<br />
Cuvée champagne with celebrity chef Justin Quek’s signature Foie Gras Xiao Long<br />
Bao against a backdrop <strong>of</strong> the breathtaking Singapore skyline. <strong>The</strong> unique flavors<br />
<strong>and</strong> aroma <strong>of</strong> the champagne perfectly complement the rich, umami goodness <strong>of</strong> the<br />
delicate Xiao Long Bao (Chinese steamed dumplings); all enjoyed with a panoramic<br />
view at the Outdoor Terrace <strong>of</strong> Sky on 57.<br />
<strong>The</strong> embodiment <strong>of</strong> the House <strong>of</strong> Krug’s h<strong>and</strong>crafted excellence since 1843, Krug<br />
Gr<strong>and</strong>e Cuvée is an unparalleled blend <strong>of</strong> around 120 wines from ten different<br />
vintages, giving it its elegant bouquet <strong>and</strong> flavors. Krug Gr<strong>and</strong>e Cuvée lends itself<br />
well to this culinary pairing with Foie Gras Xiao Long Bao, promising full <strong>and</strong> elegant<br />
flavours to the palette; <strong>and</strong> a superb expression <strong>of</strong> pleasure.<br />
For a limited period only, savor a glass <strong>of</strong> Krug Gr<strong>and</strong>e Cuvée champagne <strong>and</strong><br />
Foie Gras Xiao Long Bao for just $88 ++ at Sky on 57 at <strong>Marina</strong> <strong>Bay</strong> S<strong>and</strong>s (for<br />
reservations, please call +65 6688 8857).<br />
~~~
ABOUT KRUG<br />
<strong>The</strong> story <strong>of</strong> the House <strong>of</strong> Krug illustrates the amazing adventure <strong>of</strong> a visionary, Joseph Krug.<br />
A true non-conformist with an uncompromising philosophy, he understood that the essence<br />
<strong>of</strong> Champagne is pleasure itself. He wanted to create the epitome <strong>of</strong> pleasure in Champagne<br />
every single year, regardless <strong>of</strong> annual variations in climate. By building a vast “library” <strong>of</strong><br />
reserve wines, Joseph Krug founded the first <strong>and</strong> only Champagne house where each bottle<br />
is <strong>of</strong> equal <strong>and</strong> undisputed quality <strong>and</strong> distinction. This vision, flair <strong>and</strong> savoir-faire has been<br />
lovingly perpetuated <strong>and</strong> enriched since 1843 by six generations <strong>of</strong> the Krug family.<br />
ABOUT KRUG GRANDE CUVÉE<br />
Over twenty years go into crafting every single bottle <strong>of</strong> Krug Gr<strong>and</strong>e Cuvée; the living<br />
embodiment <strong>of</strong> Joseph Krug’s dream, a Champagne which surpasses the notion <strong>of</strong> vintage.<br />
Krug Gr<strong>and</strong>e Cuvee <strong>of</strong>fers a delightful explosion <strong>of</strong> flavours <strong>and</strong> aromas <strong>of</strong> exceptional,<br />
unparalleled elegance. <strong>The</strong> first sip evokes notes <strong>of</strong> hazelnut, fresh warm toasted bread,<br />
nougat, barley sugar <strong>and</strong> small bursts <strong>of</strong> jellied fruits. <strong>The</strong>re are aromatic hints <strong>of</strong> apples still<br />
on the tree, flowers in bloom, ripened <strong>and</strong> dried fruit, just-cracked almonds, delicate<br />
marzipan, gingerbread fresh from the oven, sweet spices <strong>and</strong> even a delectable brioche<br />
drizzled in honey. Exquisite today, Krug Gr<strong>and</strong>e Cuvée also ages beautifully. It’s unique<br />
freshness in the mouth, with rich <strong>and</strong> tangy flavours <strong>of</strong> lemon <strong>and</strong> grapefruit are enhanced by<br />
the subtlety <strong>of</strong> fine <strong>and</strong> elegant bubbles.<br />
ABOUT SKY ON 57<br />
Helmed by Singaporean chef Justin Quek, Sky on 57 presents a modern take on traditional<br />
Asian <strong>and</strong> local cuisine – using premium ingredients, refined techniques <strong>and</strong> served with a<br />
hearty dose <strong>of</strong> Asian hospitality. Located at the highest point <strong>of</strong> <strong>Marina</strong> <strong>Bay</strong> S<strong>and</strong>s on the<br />
stunning S<strong>and</strong>s SkyPark, Sky on 57 <strong>of</strong>fers guests an unparalleled vista while they dine in a<br />
relaxed <strong>and</strong> sophisticated setting that transforms from morning to night.<br />
With this restaurant, the classically-trained Quek returns to his Asian roots, where his palate<br />
was awakened at an early age to the hot, sour, salty, sweet hallmarks <strong>of</strong> the local cuisine. At<br />
Sky on 57, Quek will present Modern Asian cuisine at its best as he gives new interpretations<br />
to traditional favorites, resulting in Nordic Crab Vermicelli, Maine Lobster Hokkien Mee <strong>and</strong><br />
Wagyu Beef “Cheek” Rendang. <strong>The</strong> acclaimed chef – who was responsible for putting<br />
Singapore on the jet-setting gourm<strong>and</strong>’s map – will display his usual finesse <strong>and</strong> creativity at<br />
his latest venue, showcasing the best <strong>of</strong> Singapore <strong>and</strong> Asia to the world. Other must-tries<br />
include the Lobster “Marco Polo”, created using fresh egg pasta <strong>and</strong> lobster in a slightly spicy,<br />
home-made XO sauce; <strong>and</strong> JQ’s signature Foie Gras Xiao Long Bao, which infuses the favorite<br />
Asian dumpling with the silky-smooth goose liver. <strong>The</strong> restaurant’s signature macarons, made<br />
with P<strong>and</strong>an <strong>and</strong> Gula Java (coconut blossom sugar from Java, Indonesia), are a must-try.<br />
<strong>The</strong> 12,000 sq ft restaurant contains a bar <strong>and</strong> lounge that greets guests upon arrival, a main<br />
dining area with four private corners for power lunches <strong>and</strong> private dinners, <strong>and</strong> outdoor<br />
terraces that <strong>of</strong>fer amazing ocean <strong>and</strong> city views – till late into the night.<br />
For more information, please contact:<br />
Albert Pang | Mercury PR<br />
T: 65. 6299 9727<br />
M: 65. 9336 1500<br />
E: albert@mercurymc.com<br />
Elzena Ibrahim | <strong>Marina</strong> <strong>Bay</strong> S<strong>and</strong>s<br />
T : 65. 6688 3047<br />
E : elzena.ibrahim@marinabays<strong>and</strong>s.com
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