Often referred to as ‘black gold’, caviar carries a mythology as rich as its taste—tracing its origins to the still, ancient waters of the Caspian and Black Seas, where sturgeons have swum for more than 250 million years. Once a staple in the diets of Persian warriors and Russian czars, this briny delicacy has risen through the centuries, enticing today’s epicures with its glistening pearls and oceanic depth. Tiny as they are, these pearls of the sea span continents, dynasties, and decades of patience and care.
It may seem unlikely that something as delicate as fish roe could find its counterpart in a bubbling flute of wine, but their opposing qualities create an experiential indulgence that almost sings on the palate. Where caviar is lush, briny, and silky, champagne brings structure with its crisp acidity and effervescent lift, allowing the roe’s subtle flavours to shine through. Most remarkably, neither dominates, as each sip acts as a reset that sharpens the next bite.
These epicurean pleasures are often seen as the height of indulgence, but knowing how to appreciate them together isn’t always intuitive. That’s why guided tastings can make all the difference. Cohiba Atmosphere Kuala Lumpur now offers a curated workshop that demystifies these pairings, inviting guests to savour and understand them in collaboration with Elegant Fine Caviar. “This workshop, with the focus on caviar, is designed to elevate its appreciation to an art form,” says Pearly Ng from Elegant Fine Caviar. “I will guide guests through the characteristics of the caviar, while Cohiba Atmosphere’s resident sommelier, Eddy Lau, will explain how the champagne pairings complement and enhance the caviar tasting experience.”
After opening Elegant Fine Food in 2022, co-founders Dr Rainey Yan and Aaron Tong set their sights on a bigger mission: to cultivate a more accessible culinary landscape in Malaysia, starting with one of the world’s most coveted ingredients. Noticing a void in the local market for quality caviar, they invested in a sturgeon farm along the Amur River in China and built a product line that upholds the highest standards of sustainability with Swiss-influenced techniques. Beyond producing premium caviar, the brand aims to build a culture of appreciation by making it more approachable, educational, and inclusive.
Each pearl holds the memory of rivers, hands, and time—one that the brand shared in full colour during its recent pairing workshop at Cohiba Atmosphere’s lounge. Guests are guided through a tasting of three distinct caviar varieties, each paired with a bubbly flute to highlight its brine-forward profile. The tasting begins with Prestia (10g for RM118; 30g for RM468)—a chef-favourite made from the Kaluga hybrid sturgeon, prized for its floral aroma and firm, briny pearls—served with a glass of Nicolas Feuillatte Réserve Exclusive Brut. Next is the nutty, earthy richness of Luxoria (10g for RM268; 30g for RM699), complemented by the bright minerality of Champagne Palmer & Co. Brut Reserve. Imperial Astria (10g for RM339; 30g for RM888) rounds out the tasting with its large, creamy, golden-brown pearls, made more vivid with Champagne Palmer & Co. Rosé Solera.
Just when you think it’s all refinement, the workshop throws in a fun curveball, presenting guests with an eclectic tray of condiments and side pairings to experiment with. This includes cookies, cheese, boiled potatoes, green apple slices, mini pancakes, and even chicken nuggets. (Pop culture fact: Rihanna popularised the trend by posting a video of herself placing caviar atop a nugget, dubbing it a ‘soccer mum snack’). So, for those ready to appreciate caviar in all its unexpected forms, this workshop is the perfect place to start.
Cohiba Atmosphere Kuala Lumpur is now hosting a series of workshops for private and corporate groups (12 to 24 persons). Limited seats are available for ticketed sessions. For enquiries and bookings, contact Joe Yoo at +6011 1288 5074.
