AT a 3.3-acre farm tucked in the foothills of the Titiwangsa mountains near Tanjung Malim in Perak, gold is carefully extracted. Not the metal, but the light, briny, tongue-popping delicacy often known as ‘black gold’. Here, tiny glistening eggs are harvested from farmed sturgeon before being cleaned, salted and packed in elegant gold tins.
It is the home of T’lur, Malaysia’s own locally produced luxury caviar brand, and reportedly, the first in the world to successfully cultivate caviar from coldwater fish in tropical conditions.
