Gourmet caviar has always been an elusive dish on the table of plebeians, having been thrust into high society by Russian Tsars and shared only amongst European elites by upperclass Frenchmen. But although the origins of caviar is largely understood to have its beginnings in Russia and France, the modern era has seen its production powerhouses firmly rooted in China. In a quest to uncover more about the premium delicacy, Pasquarelli thus ventured to the humble land of Qingdao in Hangzhou, China. 

The trip to the East proved life-changing for Pasquarelli, who gained valuable insight on the ins and outs of caviar production. “We spent three days at the lake and visited the farm where we saw how the sturgeons were selected and bred, as well as how the caviar goes through the various stages and processes of harvesting - which I found really fascinating,” the chef recounted fondly, “The farm was also very clean, well-organised and sustainably run.”

All that was left for Pasquarelli to do was to figure out the best way in which he could channel all his knowledge into fine art of preparing caviar. The golden opportunity arrived when he took on the role of executive chef of The Ritz-Carlton, Millenia Singapore.

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Asserting his wish to bring the dish to the masses and “make caviar accessible for everyone to enjoy”, Pasquarelli introduced three kinds of caviar with differing levels of saltiness. “I prefer when the saltiness of the caviar is not too intense, so that the flavour is nice and delicate,” the chef states, “That way it is palate-friendly and an easy introduction to caviar for our guests to enjoy.”

Indeed, patrons to the elegant Republic Bar will find three variations of N25 caviar—namely, Baerii, Oscietra and Schrenkii, artfully paired with blinis and condiments like egg mimosa, olive oil caviar, sour cream, chives, and shallots that accentuate the delicacy’s distinctive taste. Keeping the diners’ first-time encounters in mind, the bar’s caviar servings foreground its natural taste, prioritising simplicity and authenticity over elaborate embellishments. As Chef Massimo’s philosophy proclaims, “Food should be simple and natural.”

Before ending up in an aesthetic display amidst the resplendent Republic Bar setting, the N25 caviar undergoes a strict selection process. Should the caviar be on par with the N25 standard, it is then aged in Germany, where the final cut takes place. This unique ageing process unlocks the key to N25’s complex flavour profile—fermentation releases the sublime nutty and floral tastes with the right balance of saltiness, creaminess, and sea flavour, making every spoonful a umami experience.

Pasquarelli also adds that the restaurant is keen to inject experimental elements in the future, bringing back caviar nights, where the delicacy was accompanied by onsen egg, crab, and steamed cod. The upcoming New Year’s Eve countdown party at Republic also presents a thrilling opportunity for the team to work on creating an opulent caviar tower.

With regards to his beloved dish, Pasquarelli affirms: “Caviar is definitely making a comeback. It used to be in vogue say twenty or thirty years ago. Back then, you would just open the tin and eat it straight from the tin. It’s the best way to eat caviar. It’s simple, it’s elegant and it’s the best way to really taste and appreciate the flavour.”