When the natural taste meets craftsmanship, Kaluga Queen together with Andaz Shenzhen Bay, a Hyatt brand hotel, is now presenting the Kaluga Queen Caviar Cake—a creation that reimagines the sensory and ceremonial experience of refined living.
Inspired by Kaluga Queen caviar, this collaboration explores the boundaries of gourmet ingredients and elite lifestyles, aiming to crown the lifetime moments.
The caviar cake is a heartfelt creation by the pastry team at Andaz Shenzhen Bay, led by Executive Chef Benjamin Hotter and Pastry Chef Adam Jiang.
Drawing inspiration from traditional blinis, which usually pair with sour cream and caviar, the team has reinterpreted this classic delicacy into a mille-crêpe cake.
Soft, delicate crêpes replicate the texture of blinis, layered with smooth sour cream chantille with a hint of lemon adds freshness and balance.
To give more depth, dark chocolate is added between some layers, bringing a slight bitterness that works beautifully with the caviar and citrus notes.
The outer layer is a caramel-chocolate glaze, and instead of sea salt caramel, the natural saltiness comes from the caviar itself.
As the crowning touch, the 9-year organic sturgeon caviar by Kaluga Queen enhances the cake’s flavor, adding thickness and freshness on top.
This collaboration is more than just the launch of a dessert—it is a dedication to discovering the balance between modern lifestyle and pastry artistry.
It embodies Kaluga Queen’s pursuit of timeless flavor and Andaz Shenzhen Bay’s craftmanship spirit.
It’s a thoughtful combination of flavors, familiar yet unexpected, where every element plays its part in harmony.
In this vibrant city, slow down your pace and enjoy the Kaluga Queen Caviar Cake at the hotel’s teahouse, Mayflower, available for sale from May 20.
Each exquisite bite delivers sophistication, where time, flavor and craftmanship are present in each layer.
Behind every flavor, there’s a way of seeing life, crowning the moments with memories that are worth remembering.
About Kaluga Queen
Kaluga Founded in 1998, Kaluga Queen pioneered sturgeon aquaculture in China, the world’s Best-Selling Caviar for Ten Consecutive Years.
With time as its ally and nature as its muse, Kaluga Queen caviar is born from the pristine waters of Qiandao Lake, a national first-class water source.
This Eastern delicacy, renowned for its exceptional flavor, is crafted through time-honored techniques and artisanal expertise.
Exported to 46 countries and regions, Kaluga Queen is served in 23 Michelin three-star restaurants in France and 4 in New York.
It has been featured in the first-class cabins of Air China, Lufthansa, and Singapore Airlines, and graced prestigious events such as the Oscars and the G20 Hangzhou Summit.
Today, Kaluga Queen commands nearly 40% of the global caviar market and 70% of China’s domestic market.
From the harmony of mountains and waters to the pinnacle of global fine dining, it is a tribute to refined palates worldwide—crafted with Oriental craftsmanship and global distinction.
About Andaz Shenzhen Bay
Andaz Shenzhen Bay is designed by New York-based designer Tony Chi, bringing together a sense of modern grandeur and a tranquil atmosphere, creating an exclusive feel that is in keeping with its clubhouse concept.
Situated in Shenzhen Bay, surrounded by the landmark China Resources Tower and a host of attractions, including The MixC Shenzhen Bay mall.
220 spacious rooms and suites from 50–250sqm, overlooking breathtaking bay and city views, five immersive dining places, wellness club with indoor pool, vitality pool and sauna.
In here, embrace the city's stunning bay breeze and turn it into a delightful surprise for the vacation.
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