Black Gold Made in Malaysia

By Jacqueline Benita Paul


When it comes to decadence in the culinary world, caviar has consistently been on the top of the list. It is the hallmark of fine dining and the crown jewel of a canape, long before oysters, lobsters and truffle mash. Russia, Iran and China are renowned caviar-producing countries which are often reliant on their cold climates to breed sturgeons. Which is why we were baffled to discover T’Lur Caviar, a Malaysian-Taiwan joint venture aquaculture company making and marketing its own caviar.

Sturgeons in the tropics were unheard off even among experts who were initially skeptical about the company’s success to produce caviar. It had turned out that Malaysia’s tropical climate expedites the growth of sturgeons, thus producing eggs at a faster rate than its international counterparts. Most sturgeons require 15 to 20 years to reach sexual maturity which then makes for less production. Now the question is, does the quality and taste of the local caviar rival those of international standards?

Well, the answer is simple. If culinary maestros likeof James Won of Enfin, Chef Darren Chin of DC and Chef Chai Chun of Copper can agree that this caviar is worthy to be in their restaurant’s menu, then that is saying enough. You can’t argue freshness when buying locally. In fact, caviar from Russia and China need more preservatives to extend the shelf life of their products to survive the commute. On the other hand, the freshly produced caviar by T’lur can last up to two months though it is advised to be consumed within two weeks. At the moment, T’lur is selling two species of caviar, the Siberian and Amur. We sought after the expert opinion of the team behind the brand on how they would pair their caviar.


For purchase or inquires visit wwwt-lur.com


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