Questions, answered

Message us on WhatsApp at +852 6636 1137. Tell us which caviar and size you'd like, and we'll take care of the rest, from confirming your order to getting it to your door.

Bank transfer for now, with online ordering coming to the site soon. At events we can also take card or cash. We'll sort out the details with you when you order.

Because every step happens in Iran, and we can prove it. The farm holds direct export approval from the Iranian Fisheries Organisation, and every tin is CITES and EU certified, traceable from the water to your table. Not everyone selling "Iranian" caviar can say that.

With Baerii. It's our everyday tin, crisp and clean, and the easiest way in. A lot of people start there and never really leave. If you'd like to taste more than one, the Discovery set pairs Baerii with Beluga so you can try them side by side. There's no wrong way to begin.

Somewhere along the way caviar picked up a reputation: white gloves, hushed rooms, a thing you're allowed once a year. We didn't much like that version either. Ours is for the table you actually have — a crisp, a spoon, the people already in your kitchen. If it still feels like a bit much, start with the smallest tin of Baerii and see how it feels with one in front of you.

As a rough guide, 50g is plenty for two to four people to share, 125g suits a small gathering, and 250g sets a table. If you're not sure, tell us the occasion and we'll help you choose.

Check the Harvest page for what's arriving next, and you can pre-order from the coming harvest to secure yours. We bring in a new one every couple of months.

Yes. For 4kg and up, we can bring in a harvest made just for you, straight from the farm in Iran. It takes about a month. Message us on WhatsApp and we'll talk it through.

Often. We supply private events, restaurants, and corporate gatherings across Hong Kong. Tell us what you have in mind and we'll put together pricing for you.

Honest answer: it's the fish. A Beluga can be over a decade old before her first harvest, and every stage of ours happens in Iran, under certification most farms never earn. That's what you're paying for.

We won't pretend it's cheap. But the real thing had drifted somewhere most people would never get to try it, and that bothered us enough to do something about it. We're roughly a third of what the traditional houses ask. Expensive, yes. Overpriced, we hope not.

On its own, chilled, straight from the tin. Use a mother-of-pearl or bone spoon, never metal, since metal turns the flavour. A caviar this good doesn't need a thing alongside it.

Baerii is the easy-going one. Blinis and crème fraîche, a soft-boiled egg, smoked salmon, or a spoonful over congee for something closer to a Hong Kong table. High and low both suit it.

Best not to, since heat undoes the delicate flavour. That said, a small spoonful over something warm right before serving, pasta, scrambled eggs, sashimi, can be lovely. Add it at the end, never during.

Cold, the whole way. Everything travels in temperature-controlled packaging, kept under full cold chain from us to you, across Hong Kong Island, Kowloon, and the New Territories.

Depends on the tin. In-stock caviar reaches you within 2 to 3 business days of confirming your order and payment. Pre-order caviar arrives about 3 to 4 weeks after the pre-order window closes, once it's been harvested, flown from the Caspian, and cleared through CITES.

Not right now. We're a small operation and we like keeping our focus on Hong Kong, doing it properly rather than spreading thin.

In the coldest part of your fridge, 0 to 4°C, sealed until you're ready. Eat it within its window and it'll taste exactly as it should.

Very. We fly it in within weeks of harvest, and depending on when you order, you can get it not long after it leaves the water. We hold a six-month window on our Iranian line and never push past it.

Within 48 hours of opening, kept cold. Unopened and chilled, it'll hold comfortably until you're ready.

Caviar is delicate, and warmth is its enemy. Let it sit out and you lose the texture and the flavour. Keep it cold and every pearl stays exactly as it should be.