This cheekily-named seafood joint hosts resident oyster specialist John Stewart and peddles the freshest catch from the sea. The giant seafood platter serves up chilled things on the half-shell, as well as cooked crabs, prawns, and the likes. The blackboard menu chalks the daily crop of super fresh oysters. There’s also a great selection of oyster and wine deals, starting from just $99 for three oysters and a glass of house wine. Housed on a quiet street in Sheung Wan, this tiny restaurant turns out some of the freshest seafood in the neighbourhood.
Oyster and Wine Bar
It’s also worth noting that DotCod are pioneers in the sustainable seafood movement so you can feast away happily for a green cause. For more than 700 years, oysters have been an important commodity in Hong Kong—unsurprising given Hong Kong people’s love for seafood. Often overlooked as a crucial marine habitat, oysters are also ecosystem engineers that play a tremendous role in coastal protection and support marine ecosystems wherever they thrive. Way up at the Peak Galleria lies Cafe Deco and its wonderful selection of the freshest oysters from Ireland, South Australia, France, Scotland and USA. It has around 10 different kinds of oysters throughout the year, and also features seasonal specialities in its oyster bar. In addition to freshly shucked oysters, it also serves Pacific Northwest oysters prepared Kilpatrick at six oysters per serving.
Here, executive chef Michael and his team bring their wealth of culinary experience to Tsim Sha Tsui. The restaurant’s semi-buffet menu consists of dry-aged beef, premium imported steaks, and seafood specialities . It introduces the authentic taste of land and sea simultaneously. Moreover, the restaurant features a chic shipyard scene that reflects a contemporary mood. An excellent recommendation for group or business dinners.
The best oysters to have right now at Cafe Deco are Coffin Bay from South Australia that has delicate oyster with a crisp and salty taste. It also matches perfectly well with a glass of Gregoris Pinot Grigio from Veneto Italy. Image by Peter Yeung for Mongabay.Farmers shucking oysters at Lau Fau Shan market. Image by Peter Yeung for Mongabay.Family-run oyster farms are declining in Hong Kong as corporate operations dominate and young generations seek better-paid work. At the same time, the onset of climate change is impacting wild and farmed oysters alike. Rising sea temperatures slow oysters’ growth rate; acidification of marine waters interferes with their shell formation; and toxic algae blooms lead to mass deaths.
At the Lau Fau Shan restoration site, SWIMS researchers found a small crab, Nanosesarma pontianacense, in 2020, recording it for the first time in Hong Kong. 生蠔香港 or partially cooked oysters are high-risk foods, according to public health officials. Vulnerable groups, such as pregnant women, young children, the elderly, and people with weakened immune systems or liver diseases, should avoid eating them. Raw Bar No.8 is a diamond-in-the-rough casual dining oyster bar located in the Sheung Wan district of Hong Kong. With seating capacity of 50, a 16-foot oysters showcase and private room, Raw Bar No.8 debuts an oyster omakase together with a multinational ala carte menu. Oyster farmers prepare to sun-dry the oysters and fishes.
Every weekend’s menu selection of brunch dishes is Chef’s thoughtful choice according to seasonal availability. Why are oysters important to Hong Kong’s ecology and food culture? Oyster farming has over 700 years of history in Hong Kong, and oysters are a natural solution to water pollution.