Homegrown brand T’lur Caviar takes centre stage in Nobu’s Black Gold Osusume menu
Whether balanced atop a perfectly seared scallop or enveloped alongside sushi rice within a sheet of crisp nori, caviar is not an afterthought in the creations on Nobu Kuala Lumpur's exclusive Black Gold Osusume menu. Selected by Nobu Kuala Lumpur’s head chef Philip Leong and sushi chef Masami Ouchi as well as Nobu executive corporate chefs Hervé Courtot and Toshiyuki Shiramizu, the dishes celebrate homegrown T’lur farm's Oscietra caviar and sturgeon meat, highlighting the freshness of locally grown produce. Breaking the myth that only imported produce is of higher quality, the savoury pearls are the perfect accompaniment to the crafted dishes.
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Before a delightful lunch at Nobu Kuala Lumpur, we take a trip to T’lur caviar farm in Tanjung Malim with the four chefs to experience this farm-to-table process. Kept in a sterile facility with ponds containing fresh mountain water, T'lur founder AJ Lim explains that harvesting caviar in Malaysia was not without its difficulty, revealing that it took nine long years for the sturgeons to adapt to our tropical weather.
The team helps the sturgeons to acclimatise by slowly increasing the temperature in temperature-controlled rooms. Once the eggs are ready for harvest, the unfertilised female fish eggs are quickly packed into tins without added preservatives, chemicals or colouring to preserve freshness.
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