World’s most expensive food: the white gold caviar
The white gold caviar is the most scrumptious foods of all. And the most expensive.
For Ashton Hawks‘ clients, who are among the population of luxury spenders, here is your daily dose of luxury.
These salty treats are favorites of Michelin chefs. Revered and relished by aristocrats and the wealthy across the globe, some say its acquired taste is like no other. Nicknamed the ‘White Gold’, only a few restaurants around the world serve this rare caviar.
Grull sells for $100,000 per tin, which evens out to about $30,000 per teaspoon. So what makes it so expensive?
Harvested from 100-year-old albino beluga sturgeons from the South Caspian Sea, the caviar is smooth and aromatic. The rarest out of the beluga sturgeons, the albinos are white throughout, a result from a genetic mutation.
Today, the sturgeons are farmed in Europe including Grull, a family-run business from Austria which cultivates the species and brands the caviar into small tins with a 22- karat gold leaf.
Many say that the gold caviar has a distinct personality. It’s complex and rich in taste, where the eggs have an intense nutty flavor and is buttery in texture.
The best way to treat yourself to them is to serve it alone on a glass dish, with ice at the base to maintain a cool temperature. Some pair it with a thin slice of bread or crackers along with a shot of vodka. Some opt for French champagne. Or you could try the old way: slurping a small teaspoon of it from the index finger.
And if you’re looking to get your hands on some? Hong Kong is the only city on the continent that serves the white gold caviar. The Almas Caviar Bar with only 7 seating at Ritz Carlton Hong Kong will definitely excite those with scrumptious taste buds.