For centuries, caviar production has been centred in Europe and the Middle East — with the best widely agreed to come from Russia and Iran. As Chinese caviar began being shipped worldwide in the later half of the 2000s, the product was met with scepticism. After all, the country is better known for poor-quality imitation goods and food safety issues than luxury produce. Then, chefs tasted the product. Today, Chinese caviar is almost ubiquitous in fine dining and Michelin-starred restaurants from Paris to Singapore.
It just goes to prove that the value of produce lies in its flavour – no matter where it’s produced. While the gastronomic world places a premium on white truffles from Alba, beef from Kobe, and asparagus from Pertuis, there’s an entire world of other high-quality produce out there.
Diese Geschichte stammt aus der December 2020-Ausgabe von The PEAK Singapore.
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Diese Geschichte stammt aus der December 2020-Ausgabe von The PEAK Singapore.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
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