In Europe it was the staple of royalty, yet in the US it was a common bar snack, its saltiness ensuring compliant custom. Sturgeon was abundant in the US, leading to America becoming the world’s number one exporter of caviar by the end of the 19th century (although much of it was then sold back, relabeled as premium "Russian caviar”). As with all good things, it nearly came to an end by the turn of last century, with fish stocks depleted and prices skyrocketing, leading to red salmon and black lumpfish caviar becoming vogue and wild caviar limited to Bond movie cameos, private members restaurants and the world’s top luxury food stores.
Add the Ritz-Calton Hong Kong to that list, with the opening of Almas Caviar Bar on the hotel’s 102nd floor. With room for you and just 6 of your closest compadres, Almas offers an insightful, immersive fish egg experience amidst dark floors, leather furnishings and subtly lit chandeliers. Named for the highly coveted caviar of the Acipenser Persicus sturgeon, found in the Caspian Sea, Almas offers a menu of six fine caviars, harvested from sturgeon farms regulated by the European Union, and served with the traditional accoutrement, including blinis, crème fraîche, chopped red onions, egg white, lemon wedges, and you guessed it, lashing of Russian vodka. The bar has a menu that reads like the drinks list at a Spectre leaving do – there’s Caviar House’s own champagnes, silky Beluga vodka, and a host of caviar-friendly cocktails that will further endear mankind with…fishkind.
“Caviar is to dining what a sable coat is to a girl in evening dress” - Ludwig Bemelmans
Almas Caviar Bar
102nd Floor, The Ritz-Carlton Hong Kong, Tel: 2263 2270;