Travel + Leisure Southeast Asia - - TRENDING -

Launch­ing Thai­land’s first homegrown caviar fac­tory has been a per­sonal mis­sion for Rus­sian trans­plant Alexey Tyutin. “Of course, Thai­land is not suit­able for breed­ing stur­geon, but I like a chal­lenge,” says Tyutin, who part­nered with Thai de­vel­oper Nop­padon Kham­sai to launch Caviar House of Bangkok.

When Tyutin traded Siberian win­ters for Koh Sa­mui’s balmy beaches, he quickly gleaned the grow­ing mar­ket for caviar in Thai­land and across Asia. Af­ter brain­storm­ing ideas with friends who farmed caviar in the Caspian Sea, Tyutin set out to sim­u­late Rus­sian win­ters in trop­i­cal wa­ters.

Tyutin and Kham­sai es­tab­lished their first oper­a­tion in Chengdu, China, where they re­fined their cool­ing and feed­ing sys­tems. In 2016, the duo be­gan rais­ing stur­geon osci­etra, the type of fish best suited for caviar, by the Gulf of Thai­land in Hua Hin. While th­ese har­vests are still sam­ple-size at this stage—it takes three to four years to be­gin har­vest­ing—Tyutin ex­pects to be pro­duc­ing 2,000 kilo­grams of Thai caviar a year by 2021.

For now, their cur­rent Chi­ne­se­made caviar—which the Rus­sian proudly de­clares is free of com­mon preser­va­tives like bo­rax, which can stay in the body for a long time—is har­vested from sev­eral types of stur­geon, in­clud­ing bel­uga, osci­etra and Rus­sian stur­geon. Ac­cord­ing to Tyutin, the long gray-brown osci­etra, a hy­brid of bel­uga and stur­geon, pro­duces the most pop­u­lar caviar: “It tastes mel­low and nutty,” he says. “Per­fect with cham­pagne or vodka.” caviar­; Rus­sian stur­geon caviar from Bt3,600 per

100 grams.

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