Tag: caviar

The Roe Down: Handcrafted with feeling, Artifact presents artistic yet approachable caviar-infused Japanese cuisine

Tucked away below Central’s traffic horns and meandering pedestrians – along what has become the go-to canteen of people in stilettos and navy suits – is Artifact, a newly opened upscale chef’s table Japanese restaurant uniting the different variations of caviar with fine dishes. Paired harmoniously with jet-fresh ingredients flown directly from Japan, this whole caviar experience is savoured at a deep-blue upholstered 14-seat dining counter and ultra-sleek contemporary speakeasy bar set within a casual basement food hall. These diverse concepts converge in the creative mind of Chef Sato Kiyoshi, whose vision has brought eccentric Japanese cuisine to the energetic epicentre of Hong Kong – in the depths of BaseHall 02 in Jardine House.

It is the quality of food and ingredients presented in a delectable style that sets Artifact apart from the hundreds of other Japanese restaurants scattered around the city. In true Japanese fashion, calling in an artisanal expert like Chef Kiyoshi was an important puzzle piece in its realisation. Scrimping on quality is never an option for the head chef, who says of his edible masterpieces: “It’s a combination of texture, foundation, ingredients and balance. For me, a perfect dish is always driven by a feeling or an inspiration.”

artifact

The speakeasy bar offers separate and interchangeable menus; it is only at the chef’s table that a single menu is strictly adhered to, omakase-style. However, with an intricacy based upon ‘shun’ – the Japanese philosophy of seasonality – the menu adapts constantly to fold in the finest produce on the market. “We are an ingredients-focussed restaurant, so the menu changes according to what is the best for the season,” says Kiyoshi. “From the first menu to the next one, for instance, we changed chocolate and coffee dessert to milk and ginger, and wagyu to tenderloin.” It is often said that we eat with our eyes first. At Artifact, the food looks just as good as it tastes and all the dishes are pretty spectacular. And so, the caviar chronicle begins. With a name defined as a handmade object or the remains of one, Artifact takes pride in the craftwork that goes into the construction of each tasting menu – both for its four-course lunch and eight-course dinner.

Also Read: Omakase Code: Understanding is the key to enjoying Hong Kong’s hottest Japanese food fad

 

 

The four-course set embraces appetisers of Miso Cheese with Baerii Caviar, and Namerou, Goma and Kaluga Caviar, followed by a choice of entrée between Polmard Beef with Kaki Potato and Obsiblue Prawn with Ginger Orange Ponzu and Oyster. For the main course, there are options of Hokkaido Pork, Carrot and Wakami; Toothfish, Kabocha and Razor Clams; or Wagyu with Maitake and Soy, along with a traditional Tamago Kake Gohan (Japanese egg and rice) to accompany the meal and a seasonal dessert to wrap it up.

Caviar is central to the dinner journey, where the dégustation menu includes highlights such as Namerou and Goma with Kaluga; Takoyaki and Rakkyo with Ossetra; and Carabineros with Smoked Miso Cream and Baerii. Kinmedai, Kabu and Yuzu is another wonderful course. If the caviar rush becomes too much, a carefully curated wine list spans an international selection of Champagnes, rosés, whites and reds to cool racing minds and calm overworked taste buds.

The ambience is chic and bustling, catering to smart mid-towners in need of a Japanese fix. The act of sitting around a counter enhances the Artifact experience, as Kiyoshi elaborates: “We aim to offer the best dining experience as we can with the counter dining setting. It gives me and my team more opportunities to interact with customers. Diners can also see what’s brewing behind the kitchen and the preparation that goes into each dish.”

The truth of these words is evident as human connections extend from those relaxed at the counter enjoying their food to everyone labouring diligently within to create it. In a city like Hong Kong, where life whizzes by at almost twice the speed of a watch’s tick, Artifact stands apart because warmth, style and artfulness abound throughout the entire place. It lives in the buzzy dining room, the service, the interiors and, above all, in the sumptuous, well-considered meals. It is a scene and a dining room you want to lean into, linger over and – without question – indulge in.

artifact

Artifact, Shop 5 and 7, LG/F, Jardine House, 1 Connaught Place, Central, Hong Kong. +852 6468 8762. artifactbar.com

(Text: Joseff Musa Photos: Artifact)

Spoil Your Dad With These Mouth-Watering Father’s Day Menus

Father’s Day is just around the corner and what better way to celebrate than by treating your dad to a delicious meal. Whether he’s a steak lover or a seafood aficionado, Hong Kong’s restaurant scene offers plenty of culinary options to choose from. So, without further ado, let’s dive into the mouth-watering options that will make this Father’s Day one to remember.

father's day menus

A Lux

A Lux has taken its iconic Buon Fine Settimana weekend brunch and reimagined it for Father’s Day. The four-course menu includes unlimited Antipastos, one of these al dente pasta dishes – Parmesan Risotto with Lobster Ragout; Penne with Beef Cheek and Mushroom Cream; Abalone Spinosini with Garlic and Chilli (add HK$88); or Carabineros Prawn Spaghetti (add HK$108), and a main course from the following options: Roasted U.S. Ribeye with Gravy; Sea bass and Clams with Spinach and Butter Sauce; Japanese Chicken Saltimbocca; Grilled Australian M8 Wagyu Beef (add HK$368); or Beef Wellington. This decadent meal will be followed by the staff bringing a dessert trolley consisting of a plethora of sweet treats from which you can pick all your favourite ones. For HK$788, guests can enjoy Siberian Sturgeon Caviar, unlimited Roasted U.S. Ribeye and 90 minutes of free flow of non-alcoholic drinks in addition to the aforementioned four-course meal. Another variation of the brunch menu, which is priced at HK$888, comes with a free flow of top-notch champagnes and wines that dads will undoubtedly appreciate.

Where: Shop M2, M/F, Baskerville House, 13 Duddell Street, Central, Hong Kong
When: June 17 and 18 (12:00 PM to 3:00 PM)
How much: Starting at HK$588 per person.
For reservations: info@a-lux.hk, (852) 2663 9938 or click here.

father's day menus

Carver

Whether your dad loves a good steak or never misses choosing the seafood options at any restaurant he goes to, this special six-course Father’s Day menu called Family Degustation Menu at Carver will certainly be to his liking. This one-day brunch feast features a prime Australian Striploin steak, that is juicy and rich in flavours, served with beer fries and truffle gravy. Also on the menu are the Black Cod Fillet with salmon roe and Champagne butter sauce, Lobster Spaghetti; and Canadian Pork Chop paired with mashed potato and apple meat. Additionally, there is a remarkable selection of appetisers, salads and a soup. To perfectly complement all the luscious dishes on the menu, people can choose from red and white wine options to treat their taste palettes.

Where: Carver, 1/F, Crowne Plaza Hong Kong Causeway Bay
When: June 18
How much: HK$748 per person
For reservations: carver@cphongkong.com or (852) 5978 5971

father's day menus

Francis

Another restaurant to go to this weekend to devour a meal that is filling for your stomach and heart is Francis. The gourmet-class sumptuous Middle Eastern dishes here will take you on a culinary journey transcending your entire family to the colourful and exotic streets of Tel Aviv. With a wide variety of dishes like meze, shakshuka, kafta and more to be savoured, these a-la-carte dishes are perfect for families to bond as they share the dishes. Accompanying them are the main course options consisting of Seafood Couscous; Mughrabi Chicken Parm; and Steak & Eggs. And to further elevate the gastronomical experience, Francis brings to the table a collection of wines from the Meditterian region that were thoroughly selected by exceptional connoisseurs.

Where: Francis, 4 & 6 St. Francis Street, Wan Chai
When: Weekends (11:30 AM to 4:00 PM)
How much: Prices vary based on the dish
No reservations are required.

father's day menus

Man Ho

An equally impressive option for fathers who are a fan of the local Cantonese cuisine is Man Ho which will be serving two spesh 8-course menus consisting of some of the best culinary delights of the region. If you visit the fine dining area in the afternoon, the restaurant will bring plates of mouth-watering delicacies such as dim sums, Crispy Roasted Suckling Pig, Deep fried Lobster Claw with Shrimp Mousse, and Double-boiled Conch with Maca and Bamboo Pith. For the night, the Cantonese restaurant has prepared a dinner menu using only the most high-end ingredients in the market, significantly making all the dishes highly delectable. The dinner menu will have the following – Chilled Lobster Fillet and Salmon Roe with Mayonnaise; Double boiled Kanto Sea Cucumber Soup with Conch and Maca; Braised South African Dried Abalone with Goose Web; Braised Tiger Prawn with Cognac and Seaweed Sauce.

Where: Man Ho, Level 3, JW Marriott Hotel Hong Kong
When: June 18 (11:30 AM to 3:00 PM for lunch and 6:00 PM to 10:00 PM for dinner)
How much: Lunch menu at HK$688 per person and dinner at HK$1288
For reservations: Click here (note: each booking should include a minimum of four people)

Caviar etiquette done right

It’s every canape’s touch of luxury and fine-dining’s crown jewel… Always a fancy sight at a high-end cocktail party or soirée with a finesse. Served on a bed of crushed ice and delicately plated in dollop sizes, it is a delicacy that elevates any delicious plating — especially when the price tags of these sturgeon roes cost a whopping HK$6,000 per tin of 500g, it would be heartbreaking to serve anything but the best at your extravagant do. Check out our guide on the dos and don’ts of serving caviar:

Serving caviar at your next soiree The Do's and Don'ts gafencu

Temperature

Experts say that the perfect temperature to store caviar is within a range of -2 to 2°C. It’s best to keep the roes chilled by sitting the tin on a bed of crushed ice. However, if you are plating it, whether on canapes or to garnish a plate, scoop the servings fresh from the chiller and never at room temperature for an optimal tasting temperature. Do relish it right there and then, however, opened tins of caviar can stay in the fridge for up to three days. 

Do not use metallic utensils

Silverware may be synonymous to fine-dining, but in the case of caviar, using a silver spoon or any other serving utensils made from metal is a big no. Caviar is delicate and absorbs flavours easily. When it comes in contact with silver, it loses some of its naturally delicious flavours and picks up a metallic taste that can totally ruin the diner’s experience.

In place of silverware, serve caviar with a mother of pearl spoon. The material is non-reactive, meaning – it doesn’t hold nor will it transfer any flavour to the roes. 

Serving caviar at your next soiree The Do's and Don'ts gafencu

Don’t season caviar

As much as it feels natural to add salt or seasoning to your dishes at the end of the preparation, there is no reason to do so with caviar. These silver-grey or black (and sometimes white) roes are naturally rich and robust in flavours. The pea-sized roes bursts with sensational and mouth-watering flavours that offer a mild tang and creamy butter to the palate. 

Also Read: Queen of the seas: Kaluga Queen caviar reigns the world

Serving caviar at your next soiree_ The Do's and Don'ts dinner party at home gafencu dining (5)

What to serve with Caviar

To serve caviar with accompaniments is a choice that offers a wonderful dining experience, whichever way. It is often advised to serve caviar in its tin on a bed of ice because they are so delicate. These eggs break easily and once rupture, the flavours are lost. But if they are to be plated, these pea-sized roes should always be handled with care. 

Serve caviar with food that complements its rich flavours, but not overpowers it. A traditional route is serving a spoonful of roes with a traditional Russian blini, a thin buckwheat pancake, and top it with sour cream. Unsalted crackers, hard-boiled eggs, or buttered toasts garnished with chopped chives and a side of crème fraîche are also typical and delicious. 

What to drink with Caviar

Pairing champagne with caviar is, although common and a fine match, but did you know that premium vodka is actually the traditional pairing for this delicacy?

Alternatively, any fine dry wine would do well to complement the pop of saltiness from the  caviar while balancing its silky rich flavours as well. For a non-alcoholic beverage, any citrus-based mocktail will do well to contrast the saltiness of the caviar. 

Also Read: Order these sensational premium caviar at your next soirée…

Queen of the seas: Kaluga Queen caviar reigns the world

It’s impossible to ‘caviar’ without sounding posh. Sumptuous, savoury sea gems, one of the most expensive foods in the world with premiums racking up to multiple thousands by the pound. But is there any other fish in the (metaphorical) sea of caviar brands that dominate the market than the Kaluga Queen? — we argue, no. 

Kaluga Queen Caviar, China’s prized delicacy has trumped international players in the market and is quickly climbing the ranks. If you haven’t yet heard about this caviar farm, here’s what you need to know…

gafencu kaluga queen caviar wave pacific 8 years 10 years 18 years 20 years
Photo courtesy of Kaluga Queen

It is the largest caviar farm in the world
Qiandao (Thousand Island) lake lies 220 miles south of Shanghai and is home to the famed Kaluga Queen Caviar. Founded in 2003 by Hangzhou Qiandaohu Xunlong Sci-Tech Co, it is the largest caviar farm in the world, producing 60 tonnes of caviar every year — accounting for 30 percent of the world’s production. 

It boasts a wide variety of 200,000 Huso Hybrid sturgeons — a cross-breed of Kaluga and Amur sturgeons — some of which can grow up to four meters in length and weigh up to 300kg. They are matured and harvested for their eggs from seven to up to 20-years. 

gafencu kaluga queen caviar
Photo courtesy of Kaluga Queen

They have made caviar increasingly accessible to the international market
Despite the increasingly scarce production — a stich caused by overfishing in the past — the market demand for these precious black (sometimes white) pearls continues to grow. Fortunately, China’s Kaluga Queen fills that gap.

Boasting the biggest producer of caviar by square foot, they have in the last few years met the high market demands, without sacrificing on quality. According to a report in Bloomberg, they supply a third of the world’s population and 21 out of 26 three-starred Michelin restaurants in Paris. Impressive? — we think so too.

During the tumultuous outbreak of the global Covid-19 pandemic, the market had turned to Kaluga Queen to fill their caviar-needs during the drop of international orders.

gafencu kaluga queen caviar 8 years
Photo courtesy of Kaluga Queen

A possible contender to the big names in the industry

Traditionally, the highest of quality caviars came from Russia and the Middle East, lavishly presented and absolutely luxurious on the palate. Some would debate that nothing will ever come close. But with a rapidly decreasing supply of Beluga, Osetra and Sevruga caviar these rare delicacies might be extinct in the future. This is where Kaluga Queen fills the gap.

Offering a more sustainable production of caviar without having to contribute to the impact of overfishing in Russian and Iranian waters, and having graced the plates of international dignitaries and royal dining halls, China’s Kaluga Queen caviar is winning over gourmands the world over.

Also Read:  Order these sensational premium caviar at your next soirée

gafencu kaluga queen caviar wave pacific dish

What does Kaluga Queen Caviar taste like?
Unlike its more briny and complex counterpart, Royal Beluga, Kaluga Queen caviars are surprisingly milder in salty undertones backed with a hint of nutty and buttery flavours. Its roes are larger, firm and smooth.

How much do they cost?
Although Chinese Kaluga Queen Caviar are more accessible and affordable than premium Russian roes, its price tag is far from cheap. Ranging from 11,800RMB (HK$14,175) to 180,000RMB (HK$216,223) per kilogram (or HK$1,308 per 50g), a nibble on this delicate delicacy would probably still be reserved for the most special of occasions.

See the range of caviars they supply here.

Order these sensational premium caviar at your next soirée…

The finer things in life sometimes come in small packages. Particularly, tins of pea-sized, black pearls that pop in your mouth with an incomparable sensational flavour. Caviar, served on toast or topped on a dish (savoury or sweet), offer a fine-dining experience that will impress friends and guests at your next soiree. Curious which one to pick and where to order them? Read on…

Serving caviar at your next soiree_ The Do's and Don'ts dinner party at home gafencu dining (4)

Iranian Beluga 
Billed as the best caviar in the world, Iranian Beluga are the most sought-after type. Sourced from the Caspian Sea that boarders Iran, Russia and three other countries, and is known the world over for being the natural habitat of sturgeons. Said to take 18 years to harvest, these mouth-watering mild tang and buttery flavours of this large but delicate pale silver grey roes are the rarest caviar in the world.

Russian Ossetra 
Second to Beluga, are the Ossetra . Facing the threat of extinction, due to dwindling population in the Caspian Sea around Russia, it is among the most expensive and prized of caviar. These medium-sized, light brown sturgeon eggs are among the most coveted in the world, taking between 18 to 20 years before harvest. Its distinguishable nutty flavour imparts a sumptuously rich texture with a note of hazelnut infused within.

Russian Sevrunga 
Another celebrated type of caviar is the Sevrunga from the Sterlet sturgeon, native to the Caspian sea. These grey-hued roes take eight years to mature, and features a silky smooth texture, strong oceanic tang and subtle long-lasting after taste. Its price is relatively lower than Beluga and Ossetra but doesn’t fall short in taste and quality, serving as a good entry-level for enthusiastic caviar aficionados.

gafencu dining Serve the most sumptuous caviars at your next dinner party (5)

Chinese Kaluga 
A rising star in the world of caviar, the Kaluga is glossy light to deep brown or golden hued. It takes eight years to harvest, featuring flavour notes of earthy, buttery and mildly salty residual flavour that delights the palate. China has emerged as the leading producer of over 60 percent of world’s production of caviar, stepping up to meet the demand of consumers due to the dwindling production in Russia and Iran, according to European Market Observatory for Fisheries and Aquaculture Products.

Where to buy caviar for home delivery

Caviar King
Caviar King offers fine Russian caviar that are sustainably farmed and exclusively sourced through suppliers located on the Caspian Sea in Russia. They stock between 50g to 500g tinned caviar.
Price: HK$6,800 to HK$31,800 per 500g
Where to order: caviarking.com

gafencu dining Serve the most sumptuous caviars at your next dinner party royal caviar club
Image: Royal Caviar Club

Royal Caviar Club
Royal Caviar Club stocks roes produced by traditional methods that contain very little salt and no preservatives. Their roes are packaged in various weights, ranging between 30g and 500g — providing a great retail option for those interested to sample a taste.
Price: HK$7,800 to HK30,00 per 500g
Where to order: royalcaviarclub.com

 

Nomad Caviar
Nomad Caviar is a farm-to-table store that provides a selection of high quality sturgeon eggs that are relatively more affordable. Their products are directly sourced from sustainable farms and delivered directly to your home. They stock only 500g tins in their catalogue.
Price: HK$4,688 to HK$12,388 per 500g
Where to order: nomadcaviar.com

 

Turn your Christmas celebration into a caviar party

Caviar-vodka set and condiments, Ercuis $17140

Nothing says classy quite like caviar and, with Christmas fast approaching, French brand Ercuis has prepared a silver-plated vodka-paired take on the delicacy, one that is sure to make a suitably festive impression at any party or soirée. Sold through Heather & March – including its Central outlet – the set includes six vodka glasses, two condiment dishes and a special niche for a caviar box of up to 500 grams – more than enough to feed a party of six. The set is part of Heather & March’s range of high-end European homeware products.

www.heatherandmarch.com