Sturgeon sliced and served with a yuzu and miso sauce.
THERE are two versions of a story on how a local caviar producer got the head chef of a luxury international restaurant chain to put his product on their menu.
Three tins for the price of two and in exchange, the caviar supplier gets to dine free at the restaurant for two years, is the embellished version.
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Sturgeon sliced and served with a yuzu and miso sauce.
(From left) Courtot, Lim, Chien, Ouchi, Leong and Shiramizu visiting the sturgeon farm in Tanjung Malim, Perak.
Caviar on Canadian scallops with a yuzu and truffle sauce.
Sturgeon steaks with a crunchy aji amarillo salad.
The flesh of king crab in a dashi broth.
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