More than two decades ago, Benjamin Goh had his first taste of caviar on board a Singapore Airlines flight and was immediately hooked.
“I had beluga caviar – a highly prized [caviar from an] endangered species that’s now banned from being imported into the United States. I enjoyed it together with Brut champagne, and its smooth, buttery flavour blew my mind,” the 51-year-old recalls.
That first taste encouraged him to develop his palate for so-called “black gold”, the most valuable of which…
Vía https://ift.tt/2ScnmTV News, restaurant reviews, recipes and blogs on food & wine by SCMP