Singapore chefs explain why caviar is popular and how they use it in their dishes

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Amid a growing appreciation of caviar, chefs like Willin Low, Emmanuel Stroobant and Shigeru Koizumi describe the enduring popularity of these tiny fish eggs, and the myriad ways it can be combined with different ingredients. Caviar with fried chicken, anyone?

Among a truly impressive plethora of delicacies that capture our taste for the finest in gastronomy, few have enthralled so many – and for so long – as prized caviar.

It could also be said that the successful aquaculture of high value sturgeons over the last few decades has led to a growing appreciation for a wider range of caviar, including lesser known picks such as Royal Belgium’s “white pearl” caviar and Sturia’s uniquely lightly salted Gueldenstaedtii caviar, that top chefs and avid consumers around the globe have embraced with surprising enthusiasm.

"Nowadays, most diners are looking for food that aims to comfort, surprise, and offer a sense of escape. Eating caviar is a simple way to indulge a little,” said Benjamin Goh. Quality caviar, he clarifies, does not smell or taste fishy and should not be overly salty or have overpowering flavours. As such, a good pairing will need to ensure its flavours are not overpowered.GROWING INFLUENCE

The increasingly popular N25 caviar, which originates in high-altitude farms in Yunnan, China, and aged in Germany. "Our current ‘caviar’ dish sees Kuruma prawn and Jerusalem artichoke paired with a nine-month aged Keluga,” Stroobant explained. This desire to explore new tastes and experiences has clearly made space for the once-intimidating caviar. While some will no doubt fuss about the lack of handmade blinis and fine champagne to accompany a taste, many others clearly do not seem to mind having some with fried chicken.

 

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