CAVIAR IS ONE OF THE 5 C's---Champagne, Caviar, Cigar, Chocolate and Cartier the only non-edible C!
About T’LUR
T’lur Caviar is the first Malaysian initiative to farm sturgeon in a tropical environment for caviar. We produce caviar using local aquaculture techniques that are completely different from the traditional methods of sturgeon farming with the aim of creating a more localized Asian flavor for caviar.
TO ORDER;
ORDER
For any enquiries or order, message us on
Facebook (T'lur Caviar)
Instagram (tlurcaviar)
Whats App (+60 19-966 8111)
PAYMENT
Once order has been placed, an invoice will be issued. Payment will be either by Bank Transfer or Cash on Collection.
DELIVERY
For Selangor & Kuala Lumpur, delivery date is to be arranged in advance (min. 1 day) as per customer's request, between:
Monday - Friday (afternoon)
Saturday (half day)
For other states, we will need your location in advance to check if your area is within our delivery radius. Extra charges apply.
COLLECTION
Collection of order will be appointment based (min. 1 day in advance)
Operating time:
Monday - Friday (11am - 6pm)
*Operating time may differ during MCO
T’lur Caviar’s humble beginnings began back in 2008 when our founder, Mr. Chien Wei Ho had the inspiration to set up a sturgeon farm in a country that was safe from any forms of natural disasters.
Back then, the only thing on our founder’s mind was to source a location where he could rear sturgeons in a climate completely different from what was considered the norm.
Upon his arrival here in Malaysia, Mr Chien initially visited various sites to determine whether or not he could establish a base of operations for his sturgeon farm. It was at this time that a group of investors heard of his intentions and invited him to survey a site they owned in Tanjung Malim.
Suffice to say, Mr. Chien was impressed when he saw the location and thus the company Baolai International Sdn. Bhd. was born.
The next 3 years would prove to be some of the toughest for the newly Baolai International. Mr. Chien was faced with the daunting task of stabilizing the rearing of sturgeon fish in a tropical climate. With no knowledge on how to do this, our founder began the to slowly experiment with various processes to slowly stabilize the environment the sturgeons would be reared in.
He was met with many failures initially but each failure taught him something new about these fishes that he so passionately wanted to rear in a tropical environment.
Somewhere during the middle of 2011, Mr. Chien had reached a point where the sturgeon brood stock that had been brought in 8 months prior suffered no casualties and had amazingly matured way faster than even he expected. He then sought out consultation from foreign sturgeon experts from Germany.
The experts back then gave him disheartening news that the sturgeons being raised on the farm were doomed to be unable to survive for very long as tropical climates were not known for sturgeon farming. On top of that, these same experts informed Mr. Chien that any caviar that came from such sturgeons (if the sturgeons could even reach a point of maturity to have caviar) would be of an abysmal quality.
And so the operations of the farm continued without much hope other than to sell small sturgeon fish to restaurants.
Things changed in somewhere in 2015 though. Mr Chien had kept alive some of the initial sturgeon fishes from his first successful trials back in 2011 as pets/trophies. During this time, an accident had occurred and one of the fishes he had been rearing for close to 5 years was badly wounded.
Not wanting to waste the fish, Mr, Chien moved to have the sturgeon prepared for harvesting. As they cut open the belly of the fish, they were surprised to find that it was full of caviar that had developed beautifully.
Unable to contain his excitement, Mr. Chien contacted the rest of the directors and informed them of this unexpected discovery.
Unable to contain his excitement, Mr. Chien contacted the rest of the directors and informed them of this unexpected discovery.
Mr. AJ Lim, who was on the board of directors at that time, heard about this and spoke to Mr. Chien expressing his intention to begin doing caviar, which had long thought to be something a tropical country was unable to delve into.
Together they began to set up a stable and consistent process where the sturgeons could multiply with a no defects to the roe that they would produce.
By November 2018, the board of directors was satisfied that the operations of the farm could finally go commercial and sat down to finally pick a name for the caviar they were about to introduce to Malaysia.
Wanting their fellow Malaysians to feel a sense of ownership while also intending the product to be for an international market in the near future, the owners felt that a name that struck a strong impression on any Malaysian coming across the product while sounding exquisite was of the utmost importance.
So when the name T’lur was initially proposed, it’s no surprise everyone on the board of directors jumped at the name.
And thus by December 2018, T’lur Caviar officially began its operations in Malaysia. Wanting to be unique, T’lur caviar positions itself as the first tropical caviar that specializes in fresh caviar to the people of Malaysia.
Caviar is an ingredient that is very flexible. When you pair it with certain food, it brings our different flavours.
Siberian Caviar
Best spirit pairing: Beluga Vodka (at -2C)
Condiments: Sashimi, Poached egg, Vanilla ice cream, Cold Capellini (Truffle/Ginger oil)
Amur Caviar / Hybrid Amur Kaluga Caviar
Best spirit pairing: Champagne (Vintage/Brut)
Condiments: Abalone, Oysters, Cold fresh water prawn
The easiest way to try caviar is to use some good quality white bread (any type will be fine as long as its nice and soft even if its sourdough). Spread some unsalted butter on the bread and place a generous serving of caviar to really get the most out of the ingredients flavor.
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