The Caviar Guide
From our tasting table to yours
How to choose, serve and keep fine caviar, with care for Malaysia's tropical climate.


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Three grades of caviar




Chapter I
Baerii, Beluga or Sterlet?
The sturgeon shapes everything, from pearl size and colour to flavour.
Imperial Baerii: medium, dark pearls, clean and nutty. The perfect first caviar.
Imperial Beluga: the largest, most delicate pearls, buttery and long.
Sterlet Classic: fine, glossy pearls with a delicate, clean brine.


BaeriiBelugaSterlet
PearlMediumLargeFine
FlavourNutty, cleanButtery, longDelicate brine
Best forFirst tastings, menusCelebrationsCanapés, aperitifs


Chapter II
Serve it like a five-star hotel






I
Keep it cold
Rest the tin on crushed ice; open 10 minutes before serving.
II
The right spoon
Mother-of-pearl, bone or glass. Never silver.
III
Portion well
10–15g per guest to taste, 30g to indulge.
IV
Pair simply
Blinis, crème fraîche, Champagne or chilled vodka.





Open Sterlet tin
Chapter III
Keeping caviar in Malaysia


    

  • Store at 0–4°C, in the coldest part of the fridge
  • Never freeze; it ruins the delicate pearls
  • Keep the tin closed and away from the door
  • Once opened, enjoy within 48 hours
Still unsure?
Ask the expert
Amin is happy to recommend the right caviar for your table.
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