Caviar School is Here

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If you don’t know your osetra from your beluga but have a hankering for luxury, this new caviar workshop experience in Hong Kong just might be for you.

We’ve spoken about caviar and its many merits before, with insight from Hong Kong’s own Royal Caviar Club (RCC) founder Oksana Dragun. But if your appetite has still not been sated, the RCC will be hosting an exclusive workshop led by Dragun with caviar food pairings by chef Nicholas Chew of Guerrilla Lab.

In what has been dubbed a Hong Kong first, this appriciation class will offer insight and essential knowledge about this alluring delicacy; designed for consumers with little to no prior knowledge of caviar, the workshop runs through caviar’s rich history, its tasting culture, and the etiquette has defined it as a luxury staple.

Following a caviar appreciation class, the workshop will continue onto a caviar tasting, where guests will be able to apply their newfound knowledge with different Royal Caviar Club products – Royal Cristal Caviar, Imperial Ossetra Caviar, Premium Baerii Caviar, Imperial Iranian Beluga Caviar, and Royal Cristal Gold Caviar.

If you don't know your osetra from your beluga but have a hankering for luxury, this new caviar workshop experience in Hong Kong just might be for you.

The workshop is priced at HK$1,500 per person, or HK$2,500 when combined with chef Chew’s five-course caviar pairing. Highlights of the seasonal menu include a delicate Hokkaido sea urchin amuse-bouche paired with the top-selling Royal Cristal Caviar, taken from a mature hybrid sturgeon with a strong and creamy aroma; Lobster with plum and beurre blanc, served with Baerii Caviara favorite among French chefs for its strong umami flavor and long after-taste; and beautifully marbled Wagyu, matched with James Bond’s favourite, Beluga Caviar.

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About Author

Nick Walton is a Hong Kong-based photojournalist and Group Managing Editor for Artemis Communications, producers of Alpha Men Asia, JETSETTER Magazine, Explorer Magazine, The Art of Business Travel, Mirandus, IKHLAS, The Journal and The Edition.

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