News RSS

魚子醬貴為西方皇室食材，不少人把它視為人生必試的皇室滋味。因此，很多人會以為要吃魚子醬，到高級食品專門店買最貴的就是最簡單最直接的方法。但其實購買和品嘗魚子醬是一門學問，以下會為大家由淺入深了解一下魚子醬購買須知。

魚子醬含有大量魚油，等級越高，魚脂含量愈多，而含鹽量則相對愈少，味道上更精緻更鮮鹹。由於魚子醬味道鮮野濃郁，食法上當然層出不同。不過即使魚子醬吃法如何多變！

Caviar has long been seen as a luxury food. You might find caviar to be extremely expensive if you ever find it at a supermarket. The fact that it is such a high-end product makes it difficult for some to see it in most places. But what is caviar made of? When you understand what it features, you'll recognize just why caviar costs so much. The detailed nature of the food and the difficulty associated with finding it are parts of why it is caviar so expensive. From the Sturgeon The main part to see when asking what is caviar made of involves the specific fish it comes from. The food comes from the eggs or roe of the sturgeon...

T.Dining by Hong Kong Tatler presents Off Menu, a three-day pop-up festival of food, drink, and entertainment held at The Peak Galleria, an iconic Hong Kong location, offering exceptional culinary experiences and  celebration of local flavours reimagined in unexpected new ways by the world’s most innovative chefs, mixologists and tastemakers.  Attending the Off Menu VIP guests automatically entered into exclusive experience of tasting finest caviar and champagne by Royal Caviar Club, and all the guest got a chance to participate in lucky draw to win one of Royal Caviar Club's premium gift set.   Participating chefs include Ricard Ekkebus of Amber, Uwe Opocensky of Petrus as well as Vicky Cheng of VEA, Vicky Lau of  TATE and many other Hong Kong and International chefs. With every dish, drink and...

Royal Caviar Club is collaborating with Hong Kong exclusive, fine-dining restaurant Écriture! We've worked with chef ambassador Maxime Gilbert to develop dishes that showcase the quality and delicate flavors of caviar.The selected Royal Caviar Club caviar will go beyond traditional pairings to demonstrate the versatility of flavors, working with unexpected and delightful ingredients not normally evoked with caviar. From Prestige Hong Kong:   "Everything tastes better with caviar, which is why the Écriture x Royal Caviar Club collaboration menu has been the talk of the town for weeks now. The five-course meal begins with the star of the show — an iconic pairing of creamy Hokkaido sea urchin with celeriac whipped cream on a buckwheat shell tart, topped with a ridiculously generous...