Jason Ong’s restaurants Caviar and Uni Gallery emphasise doing what you love
Restaurateur and gourmet seafood importer Jason Ong has a straight-forward approach to both businesses – do what you love. His two restaurants, Caviar and Uni Gallery, underscore the point. “I love eating uni on its own,” he says, “with a spoon, like ice-cream.” Tonight, however, it’s a pairing of five courses of caviar with matching Champagne by Legras & Haas, whose vigneron Jerome Legras aims “to elicit every nuance Champagne can offer.” This runs the gamut from the crisp and citrusy Blanc de Blancs paired with a creamy Kaluga Queen caviar and Hyogo oyster, through to the Rosé, with its structured breadth of red fruits, setting off sake lees, white chocolate and the enveloping and buttery Polanco Oscietra.
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