Ideas for a more sustainable sea-based farming system
By Ufairah Akram
Champagne house Krug launches a book titled Poached, Scrambled or Fried?, on 23 June in Singapore. This book details egg recipes from the various Krug Ambassade’s chefs all around the world. The three Krug Ambassade’s chefs in Singapore - Chef Ryan Clift from Tippling Club, Chef Kirk Westaway from JAAN and Chef Christopher Millar from Stellar at 1-Altitude – share their thoughts and their favourite egg recipe to be paired with the Krug Grande Cuvee, an ideal match for original, refined gastronomy.
