Luxury Hotel in Kowloon Presents Treasures From the Sea to Tempt the Most Discerning Connoisseurs
HONG KONG, CHINA -- (Marketwired) -- Nov 12, 2015 -- The Ritz-Carlton, Hong Kong has been at the forefront of Hong Kong's dining scene since opening in 2011, and continues to excite food connoisseurs with its gourmet offerings. With its latest culinary addition -- Almas Caviar Bar -- officially opens on November 19, 2015, the 5-star hotel's broad spectrum of dining options goes from strength to strength. With an exclusive seating of only seven guests, Almas Caviar Bar on Level 102 offers an intimate dining experience in the classic grandeur of dark wooden flooring and leather furnishings. The four-meter-subtly-lit chandelier provides soft warmth to the elegant bar, exuding the charm of a luxurious pre- or post-dinner rendezvous.
Almas Caviar Bar takes its name from its premium caviar Almas Persicus. This highly coveted caviar is found in the Acipenser Persicus sturgeon of the Caspian Sea. Almas Caviar Bar is Asia's sole official retailer of this legendary caviar. In addition to this gem of the sea, the bar also boosts an exquisite selection of five other fine caviars, Prunier, Tradition, Paris, Heritage and Oscietra Classic. Harvested from sturgeon farms operated strictly according to European Union regulations, the caviar selection varies in color, size, and flavor profile to please even the most exacting gourmets. Each dish is traditionally served with blinis, crème fraîche, chopped red onions, egg white and lemon wedges, which allows diners to customize their own delicacies.
Champagnes and vodkas, including Caviar House Champagne Brut, Caviar House Champagne Rosé and Beluga Vodka Classic, are available for guests to further enhance and enjoy the epicurean pleasures to the fullest. Another gourmet highlight is Balik salmon fillet from the Barents Sea above Norway. Made from the prime back fillet, Fillet Tsar Nikolaj No 1 remains true to the secret recipe of the purveyor to the court of the last Russian Tsar Nikolaj II. For detailed product information and prices, please refer to the appendix.
Mr. Pierre Perusset, General Manager of The Ritz-Carlton, Hong Kong, said, "With the addition of Almas Caviar Bar to our existing five restaurants and bars, we refine and complement our culinary offerings." He continued, "From two Michelin-Starred Cantonese delicacies at Tin Lung Heen to Asian inspired cocktails at the world's highest bar Ozone, and from the modern interpretations of Italian flavors at Michelin-Starred Tosca to the most desired caviars of the world at Almas Caviar Bar, The Ritz-Carlton, Hong Kong delivers the finest gastronomic experiences under one roof."
Almas Caviar Bar Venue: Level 102, The Ritz-Carlton, Hong Kong Opening Hours: 5:00pm - 11:00pm daily Number of Seats: 7
For reservations, please contact Restaurant Reservations at (852) 2263 2270 or via email [email protected].
About The Ritz-Carlton, Hong Kong
Occupying floors 102 to 118 of the International Commerce Centre in Kowloon, The Ritz-Carlton, Hong Kong is the highest hotel in the world. The hotel's 312 guest rooms all offer spectacular city and harbour views. With six dining venues including the state-of-the-art Michelin-starred Italian restaurant, Tosca; two-star Michelin Chinese restaurant, Tin Lung Heen; The Lounge and Bar, which features an international all-day dining menu; and Café 103, which serves signature chocolate afternoon tea. The rooftop bar, Ozone, is truly a stunning venue at 490 meters above sea level. For those wishing to relax and indulge, The Ritz-Carlton Spa by ESPA located on the 116th floor features nine deluxe treatment rooms and two couple's suites, redefining the urban spa experience in the city and across Asia. The hotel features a fully equipped fitness center and an indoor pool on the 118th floor with a 28m x 7m LED screen on the ceiling, as well as one of the largest ballrooms in the city at 870sqm. Complemented by an additional four meeting rooms, the ballroom has become the major social venue for Hong Kong and has set the benchmark for events in the region. For more information, please visit www.ritzcarlton.com/HongKong.
About The Ritz-Carlton Hotel Company, LLC
The Ritz-Carlton Hotel Company, L.L.C., of Chevy Chase, Md., currently operates 89 hotels in the Americas, Europe, Asia, the Middle East, Africa, and the Caribbean. More than 40 hotel and residential projects are under development around the globe. For more information, or reservations, visit the company web site at www.ritzcarlton.com or www.ritzcarlton.cn. The Ritz-Carlton Hotel Company, L.L.C. is a wholly-owned subsidiary of Marriott International, Inc. (NASDAQ: MAR).
ALMAS CAVIAR BAR
by Prunier Caviar
In 1921, the famous Parisian restaurateur Emile Prunier founded the first production facility for French caviar. Since 1990, the Prunier Manufacture produces farmed sturgeons under natural conditions. This fishery, near Bordeaux, is an open-farming facility that operates in strict accordance with European Union regulations. The caviar range comes entirely from the same sturgeon, the Acipenser Baerii. The caviar is available in many varieties, defined by their roe and method by which they are prepared.
HK$900 / 30g
Harvested from young Acipenser Baerii sturgeon, this caviar has a delicate texture and a small, dark grain. Its structure is lightly salted and complex.
HK$1, 200 / 30g
The fine and unique characteristics of this caviar are the very definition of the Prunier range. Its pure flavor with hints of almonds and walnuts leaves a long-lasting aftertaste on the palate.
HK$1,800 / 30g
This caviar has large amber pearls and a very low salt content. It is ready for export 24 hours after harvesting. During the first two weeks after harvesting, the roe remains its unique texture and aroma. With its aromatic complexity, this caviar has a very subtle and creamy character. Only available during catch season.
HK$4,200 / 30g
Only 2-3% of Prunier's overall caviar production qualifies for the Heritage selection. The sturgeons that supply this caviar have matured for more than eight years, leaving the roe enough time to develop the consistency and intensity of flavor. The caviar has large and light grains, and is prepared according to the Persian tradition.
by Caviar House
Since 1950, Caviar House has specialized in exceptional caviars. The farm has been able to maintain their privilege of producing the best caviar in the Caspian Sea. Caviar House occasionally stumbles upon uniquely colored caviar, different consistencies or exceptionally large roe.
HK$1,800 / 30g
Oscietra comes from the Acipenser Gueldenstaedti sturgeon. This exceptional caviar has large pearls and an incomparable taste, with hints of hazelnut. It has a beautiful amber color and a long-lasting, unique taste.
HK$56,000 / 250g (one month advance order required)
This legendary caviar is the product of the Acipenser Periscus Sturgeon, originated from the Caspian Sea. A singular product, this caviar used to belong exclusively to the private reserve of the Shah of Iran. With its exceptionally large grain, remarkably light color and complex taste, this caviar is an elite favorite. The Almas Persicus is sold in a prestigious tin, lined in 23-carat gold, as a nod to its noble character. Each tin is registered and presented in an exclusive, insulated box made from precious wood, underlining its rarity and splendor. There is a limited supply of 100 tins per year.
by Balik Smokery
Considered by most aficionados to be the best smoked salmon in the world, the Balik salmon traces its roots back to the Imperial Russia. In 1978, this carefully kept secret has been entrusted to the stage actor and poet Hans Gerd Kübel by the grandson of the last purveyor of the Imperial court of Russia, Israel Kaplan. The location in the Swiss Alps they chose not only for its pure ground water, but also for the quality of the wood in its nearby forests and for its altitude, which influences the smoking process.
Balik Fillet Tsar Nikolaj No 1
HK$450 / 3 pieces
The design of the first smoking kiln built by the founder of the Balik farm in 1978 was copied directly from the smoking kilns used in Imperial Russia. This oven is still used to cold-smoke the Balik Fillet Tsar Nikolaj No 1. The salmon is seasoned with premium salt and carefully smoked over firewood that has been dried and stored for at least ten years. Made from the back fillet, the most premium cut of the salmon, Balik Fillet Tsar Nikolaj No 1 has a full-bodied flavor and is dark pink to medium red in color.
Balik Fillet Tsar Nikolaj
HK$600 / 120g
The careful preparation of fillets chosen from the back cut of salmon revives the traditions of the tsar's imperial court. The entire cut is mildly smoked according to the Balik method. This size is ideal for one person to enjoy.
CHAMPAGNE & VODKA
Caviar House Champagne Brut
HK$250 / by glass; HK$650 / 375ml; HK$1,150 / 750ml
Derived from three classic Champagne grape varieties, including Chardonnay (60%), Pinot Noir (30%) and Pinot Meunier (10%), this wonderful private cuvée will enchant you with its fresh, light vanilla bouquet and its balanced, brioche-like flavor.
Caviar House Champagne Rosé
HK$320 / by glass; HK$1,450 / 750ml
Made with Chardonnay (60%) and Pinot Noir (40%), this salmon-pink cuvée is characterized by notes of fruity rose, rich flavors of sweet berry and plum, and a crispy dry finishing.
Beluga Vodka Classic
HK$250 / 50ml; HK$2,000 / 500ml
Beluga Classic is made from grain malt and the purist artesian water from Siberian sources. The natural ingredients are distilled three times before honey, oats and milk thistle extract are added. It is then stored for 30 days to give a strong flavor and mild aroma.
*All prices are subject to 10% service charge.
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Contact: Fiona Wong Director of Public Relations Tel: (852) 2263 2080 Fax: (852) 2263 2094 Email: Email Contact Contact: Sylvia Lee Public Relations Manager Tel: (852) 2263 2360 Fax: (852) 2263 2094 Email: Email Contact The Ritz-Carlton, Hong Kong International Commerce Centre 1 Austin Road West Kowloon, Hong Kong
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