The Roe of The Sturgeon
Fish roes are used in both modern and traditional cuisines, but the traditional way of eating caviar, the unfertilized salt-cured roe of the sturgeon, is as a dressing on crème fraiche atop a small puff called a blini. Well before Champagne was crowned the decadent tipple of the rich and powerful, caviar had been coveted by the elites of ancient Greece and Persia for millennia. Immortalised by the often hedonistic Russian tsars, who saved the best for themselves, caviar was first harvested by Russian and Persian fishermen in the Caspian Sea. But due to over-exploitation, today it’s almost exclusively farmed with Italy being the largest producer. The finest and most expensive caviars are older, larger intensely flavoured eggs whilst younger caviar is less intensely flavoured and darker in colour.
The Price | The most expensive caviar on record is almas caviar, harvested from 60 to 100-year-old Iranian beluga sturgeons. When available it retails at roughly USD3,500 for a 100g tin. But don’t worry you can pick up an excellent royal beluga caviar for as little as USD300!
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Caviar
At Kayuputi, The St. Regis Bali Resort
The sophisticated Kayuputi Restaurant at the St. Regis Bali is, without question, one of Bali’s foremost fine-dining experiences. Helmed by award-winning Executive Chef Agung Gede, it offers guests premium Asian-influenced haute cuisine, outstanding service and a simply sublime wine and cocktail list, plus magnificent beachfront views over the ocean. The world-class culinary team is constantly inspired by the highest quality ingredients and, as such, it’s no surprise that Sturia caviar is a signature Kayuputi dish. Served both à la carte and at the world-renowned Sunday Brunch, it’s presented simply and yet beautifully in the classic caviar style. The house blini (Russian pancake) is topped with a perfectly formed quenelle of crème fraiche along with a selection of delicately placed capers, pickles and shallot. The 5g of Sturia Caviar remains in its tin for you to apply as you wish. The caviar itself has been delicately salted, which allows for the full expression of its delicious nutty flavour. Perhaps one of the most opulent of all foods, Sturia Caviar is even more luxurious when paired with an exquisite wine recommended by Chief Sommelier Harald Wiesmann, whose personal choices are: Phelps, Freestone, Sonoma Coast Pinot Noir 2011; Cervaro della Sala, Tenuta Antinori 2012; Chevalier Montrachet Grand Cru, Bouchard Pere & Fils 2007; or one of our favourites, Champagne Pol Roger Blanc de Blanc 2000 – a well-rounded mineral champagne currently at its peak – it’s packed with rich fruits and just bursting with wonderful lemon notes.
www.stregisbali.com
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Crispy Soft Boiled Egg with Smoked Salmon and Imperial Caviar
At Joël Robuchon Restaurant
The Crispy Soft-Boiled Egg with Smoked Salmon and Imperial Caviar is one of Joël Robuchon’s most famous signature creations. It’s an extravagant, carefully crafted dish that completely reflects his passion for precision and extra-special presentation. The centrepiece of the dish is a glorious breaded soft-boiled egg that is crispy on the outside, contrasting with the luscious texture of the soft runny yolk within. Surrounding the breaded egg is diced smoked salmon, precisely placed in concentric rings, which is in turn encircled with a geometrically perfect ring of dotted parsley mayonnaise, before being topped with a perfect quenelle of delicious Imperial caviar and gold leaves. Indulge in this dish at the three-Michelin star Joël Robuchon Restaurant Resorts World Sentosa.
www.rwsentosa.com/joelrobuchon
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Ikura Oyako Don
At Nishimura, Shangri-La Hotel, Jakarta
Flaunting a deeply rooted Japanese tradition, Nishimura in the Shangri-La Hotel is Jakarta’s very own tranquil Japanese corner set along natural stone pathways beside running water under a bamboo-roofed aisle. Within this serene setting lie three kinds of private dining room, from tatami-style to teppanyaki-style, ready to serve as private sanctuaries. Utilising its authentic Japanese culinary roots, Nishimura has taken caviar, one of the sea’s most treasured bounties, and created its own variety of luxurious marine delicacies, integrating a combination of super fresh ingredients and traditional Japanese cooking styles. Presenting the ikura oyako don, which sets fresh salmon and caviar together in one bowl with a side dish of tender Japanese rice. The layers of fresh salmon perfectly preserve the heat from the steaming rice they envelop, while the fresh, cold caviar seals the bowl neatly on top, creating an interesting warm-and-cold sensation as you savour each bite. Between the chef’s mastery of his arts and the tantalising ingredients, these offerings will leave you begging for more.
www.shangri-la.com/jakarta/shangrila/dining/restaurants/nishimura
