FOOD | CHAMPAGNE WISHES AND CAVIAR DREAMS

Sitting at the bar near the piano at Belon, Banyan Tree Macau’s signature restaurant, I have my eyes fixed on my glass of champagne. Breathing lightly, I gently touch the marble table, moving my fingers slowly towards the glass of champagne. My eyes are hypnotized, fixed on the bubbles ascending happily upwards. I envy their untamed freedom, the ability to defy gravity, exuding a cheerful attitude, weightless and carefree, indifferent and detached from the trivialities of life.
Such is the beauty of champagne. On a lovely evening, there is no better way of enjoying it than pairing it with some Russian caviar recommended by Chef de Cuisine Robby Setiawan. Neither am I a Russian princess nor English royalty, but tonight, we have chosen to start our meal with caviar from the Russian sturgeon, or Acipenser gueldenstaedtii.
The existence of the Russian sturgeon dates back to the time of the dinosaurs, 250 million years to prehistoric times. A giant fish that can grow longer than a human at two and a half meters, it is native to the Black Sea, the Sea of Azov and the Caspian Sea and has been a part of Middle Eastern and Eastern European diets for a majority of human’s history. To avoid affecting the taste of the caviar, it is served with several mother of pearl spoons. Dark and shiny as black pearls, the caviar is slightly salty on the tongue, finishing with a creamy, fishy aftertaste on the palate.
“The classic way to eat the caviar is to put it on the side on the back of your hand, the body temperature will warm it up a little bit and bring out the flavors,” Chef Robby explains.
“The taste is beautiful. It simply just melts in the mouth, and with a sip of champagne, the creaminess comes in. In return, the caviar enhances the crispiness of the champagne, a wonderful combination,” I say.
Caviar is indeed a symbol of luxury, prosperity and wealth. One of the qualities of good caviar is that it should not be excessively dry or salty. It should consist of small spheres that can be easily separated from each other. I feel privileged to be savoring it while listening to a pianist playing classic jazz tunes on the piano alongside the bar, serenading an extraordinary evening with memories of remarkable tastes that will linger in my mind for a long time to come.