Served atop blinis with a dollop of crème fraiche or as a topping to a creamy quail egg, caviar adds a touch of class to any tray of canapés. Just like truffles, the sturgeon roe can also provide a dash of luxury to an appetiser or entrée, with popular pairings including seafood, particularly lobster, shrimps and scallops. Here are the five best places to sample this upscale treat in Hong Kong.
This one Michelin-starred restaurant is a real gourmet heaven, with an emphasis on fresh, luxury ingredients and one of the largest wine cellars in Hong Kong: there are 2,100 vintages on offer. It made the prestigious San Pelligrino ‘Best 100 Restaurants in the World’ list last year. Don’t miss the Le Caviar dish, caviar crowned on salmon tartare, which is one of chef Sebastian Lepinoy’s signature dishes.
Located in the Landmark Mandarin Oriental, this amber-themed restaurant, the centrepiece of which is an elaborate sculpture, is one of the most respected hotel dining experiences in the city, with two Michelin stars to its name. Current caviar menu items include a starter of grilled almond oil, seaweed and cucumber with caviar served in a toasted blinis veloute, but the seasonal menu has included sea urchin with lobster, caviar and gold leaf.
Owned by socialite Bonnie Gokson, this beautifully appointed restaurant sits in the shadow of the HSBC bank building, and is a great place for a cocktail on the terrace or to sample one of Gokson’s signature home-baked cakes, from Apple pie with shaved cheddar to chocolate fudge cake with marmalade. Don’t miss, too, the truffled scrambled eggs with fresh crabmeat, crème fraiche and caviar.
25thfl., Prince’s Building, 10 Chater Rd., Central
4 Spoon By Alain Ducasse
Under the tutelage of Alain Ducasse, this classic French restaurant offers great views of the Hong Kong skyline from its promenade location, and the classic décor is made interesting with an array of metal spoons playfully arranged on the ceiling. Oenophiles should note that there are two wine pairings, ‘authentic’ and ‘discovery’ for more adventurous palates. Order up the freshly shelled shrimps, served cold with caviar on the side as an appetiser, then go for the poached rock lobster with chardonnay nage.
With an open kitchen so you can follow the chef’s every move, this Italian/Chinese restaurant also boasts a stylish bar and cosy terrace for after-dinner cigars. One of the chef’s specials includes pan-fried turbot with fennel sauce and caviar, and there are plenty of other seafood dishes, including lobster ciopinno and Italian scampi with crispy garlic. Brunch is also popular, with petite hot main dishes freshly prepared to order by chef Graeme Ritchie and his staff.