Caviar - a real delicacy, had it in the Japanese restaurants, ikura, uni, tobikko and rarely masago. I was in HKIA transiting to Manila on a late night flight. After having some food at the Cathay Lounge, I just want something light to last me till I reached the hotel in Manila so I can go to bed immediately. So having caviar will fit the situation here. I had passed by this special counter-type restaurant, re
nowned caviar and smoked salmon specialist Caviar House & Prunier few times and this is the only time I decided to give it a try. Prices were rather steep and so just ordred the minimum quantity as the price is based in
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| Plain ice water to cleanse palate |
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| Caviar St James and Caviar Malossol - 5 g each |
Caviar St James was introduced for the opening of the Prunier restaurant on St James Street in London, such caviar is of low salt content with borax, perfectly matured two months after the catch.
Caviar Malossol preparation also known as pure salted is one of the masterpieces of Prunier caviar preparation. Rich in character due to its unique salt content and preparation, Malossol has the Beluga taste. There is also the premium range, known Caviar Heritage which is sold at HKD2530 for 30gm.size. Its claimed that only 8-10% of Prunier caviar production can be set as this grade. It is prepared according to the Persian methods and its Prunier's ultimate pride.
To distinguish between the 'ikura' from what is available here, I decided to try their Balik Salmon grade ie Balik Pearl Spoon as below.
Wish to have more caviar the next time an opportunity arise.
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| Balik Pearl Spoon - 20 gram |
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