Royal Treat

Caviar Azovka un­locks the ex­otic world of caviar for a wider au­di­ence

Hong Kong Tatler - - Tater Focus - More in­for­ma­tion is avail­able on the web­site at caviara­zovka.com and by phone at +852 2548 2911

Once re­served for Rus­sian, Aus­trian and Ira­nian heads of state, and de­creed a “royal fish” by Eng­land’s Ed­ward II, caviar was long con­sid­ered an ex­otic del­i­cacy out of reach of the or­di­nary con­sumer.

How­ever, th­ese days the dish—con­sist­ing of the salt-cured fish-eggs of the Acipenseri­dae fam­ily, bet­ter known as stur­geon—has be­come more af­ford­able thanks to com­pa­nies such as Caviar Azovka. In­deed, caviar is now of­ten served at par­ties as a hors d’oeu­vre, while many up­mar­ket bars, in­clud­ing The Rivoli Bar at The Ritz Lon­don, of­fer a caviar mar­tini, made with the finest bel­uga vodka.

Long favoured for its taste, caviar also has health-en­hanc­ing prop­er­ties and is now used by top beau­ti­cians for its pos­i­tive ef­fects on the skin. Rich in amino acids, omega-3 fatty acids, iron, mag­ne­sium, se­le­nium, and vi­ta­mins A, E, B6 and B12, caviar is used to en­hance beauty and slow the age­ing process.

The French founder of Caviar Azovka, Olivier Bes­son, started his com­pany with a pas­sion to open the world of the del­i­cacy to all, al­low­ing gourmets and am­a­teurs equal ac­cess to the best-farmed eggs from Europe, Rus­sia and Asia, se­lect­ing them on smell, tex­ture and taste.

Be­cause caviar is a frag­ile prod­uct, the com­pany pack­ages it di­rectly from the farm in 30- and 100-gram pro­tec­tive metal boxes, but they can also ar­range for it to be pack­aged in a spe­cial size es­pe­cially for an event. Caviar Azovka of­fers three kinds of caviar—bel­uga, Os­se­tra Royal and Kaluga:

• The high-end Bel­uga is made from large, del­i­cate, dark-grey eggs, with a com­plex flavour that lingers on the palate, making it one of the finest of del­i­ca­cies.

• Os­se­tra Royal com­prises dark to light grey and some­times dark-golden eggs with a thin shell, and is of­ten called Im­pe­rial or Royal Gold Caviar.

• Kaluga, made with the roe of Siberian and Mon­go­lian stur­geon, is char­ac­terised by small black to grey eggs with a mild, fruity taste.

Since its launch in Hong Kong, Caviar Azovka has been well re­ceived by top chefs in fine-din­ing restau­rants and five-star ho­tels. Guests at this year’s Hong Kong Tatler Ball, held at the Grand Hy­att, sam­pled the caviar dur­ing the pre-din­ner cock­tails, and the caviar is also avail­able at the Four Sea­sons Ho­tel, Is­land Shangri-la, Kowloon Shangri-la and In­ter­con­ti­nen­tal. And just in time for the hol­i­day sea­son, Caviar Azovka is also offering gift packs and spe­cial pro­mo­tions es­pe­cially for Christ­mas and New Year.

Del­i­cate pearls Caviar Azovka of­fers three va­ri­eties: Bel­uga, Os­se­tra Royal and Kaluga

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