Imperial Caviar x Hibana by Koki at Capella Hanoi
An elegant evening to celebrate three remarkable milestones: 120 years of Champagne Salon, 265 years of Champagne Delamotte, and the debut of Salon 2015,
Unforgettable collaboration dinner, hosted at KOKI by Hibana, Capella Hotel Hanoi. This exclusive event brings together the opulence of Imperial Caviar’s finest pearls with the singular elegance of Champagne Salon, all set against the refined backdrop of Hibana’s world-class dining experience.
A curated multi-course menu designed to showcase how Imperial Caviar’s umami richness complements the minerality, freshness, and layers of Champagne Salon. Each dish paired with a Salon expression, moving from Blanc de Blancs non-vintage through to mature vintages.
The evening’s tasting menu, complemented by a lemon sorbet palate cleanser, offered a harmonious progression of dishes — each thoughtfully constructed to highlight a different variety of Imperial Caviar Berlin, including Baerii, Ossetra, Selection and Beluga.
Guests began with an elegant amuse-bouche, followed by Amaebi tartare paired with Beluga caviar, and flower crab with tomato consommé. The menu unfolded with unexpected layers — uni custard in Joselito broth served with Ossetra, and Rubia Gallega beef gently accented with ginseng and shiitake mushrooms. One of the evening’s signatures was the lobster pasta, indulgent yet balanced, leading into a playful, surprising finale: two dessert courses — coconut and macaron, each laced with caviar in a nod to the ingredient’s incredible versatility.
Caviar Soirée was not simply a dinner, but a multisensory experience — one that paid tribute to precision, provenance, and the pleasure of discovery. In the intimate, chef-led setting of CieL, the evening stood as a reflection of the evolving fine dining culture in Vietnam and the increasing demand for meaningful, ingredient-driven gastronomy.
