Traditional oyster farmer dries their oysters to a special recipe. Hoping to bring truly local perspectives and news stories to a global readership, so that we can understand each other and change the world together, one article at a time. Bottomline is if you have only pick one from the breakfast menu to go along with your oysters, pick the French Toast. Often considered the royalty among seafood, one of the earliest recommendations to savour them is to make sure not to consume them in the months without the letter “r”.
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.
Top 5 Oyster Bars
At both branches, a rotating selection of around 20 types of oysters are offered every day, all at a substantially lower price than most western seafood restaurants in town. Restoring Hong Kong’s Lost Oyster Reefs for NatureOysters and other shellfish provide a boon of benefits, acting as natural filter feeders that improve local water quality and stabilize shorelines. The Nature Conservancy Hong Kong has deployed two pilot oyster reefs in Lau Fau Shan and Tolo Harbour using discarded shells.
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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.
“The CFS conducted investigations at the restaurants concerned and found that both of them had sold raw oysters which had been harvested in Carlingford Lough in Ireland. For the sake of prudence, the CFS has immediately instructed the trade to suspend the import into and sale within Hong Kong of all raw oysters harvested in Carlingford Lough,” said an agency spokesman. Oysters are one of the most delicious seafood dishes. Cafe Kool will be serving freshly-opened and delicious oysters from France every day during dinner period till August 2016. Burning icecream was good dessert but i recommend creme brulee more. Not only do they have a wide selection of oysters.
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. 生蠔網購 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.
Serving around 20 to 30 kinds of oysters each day, the selection is freshly flown in daily and includes varieties such as Eagle Rock , white pearl , Streaky Bay , Iwagaki , Irish rock and also ostra del eo . It also serves its oysters cooked in a various styles, such as oven-baked Rockefeller, Kilpatrick, New Orleans and also in an oyster cream soup. For its oyster selection, DotCod usually serves an average of six to eight varieties from four different countries, depending on the season. Right now, it is serving French, Australian, American and New Zealand oysters; while later in the year, it will serve oysters from Ireland, England and Spain. We recommend the New Zealand rock oyster that is crunchy with a refreshing sea taste and also the Gillardeau from western France that has a briny flavour with a soft texture. DotCod serves its oysters with four different condiments, including tomato-basil salsa, mango salsa, shallot mignonette and cocktail sauce.
While most oyster reef restoration projects require seeding with juvenile oysters cultivated in hatcheries, the waters at the four Hong Kong sites teem with so much larvae that the oysters grow independently. The only thing they need is a substrate to attach to, such as the new concrete-post reefs at Pak Nai, which are now encrusted with oysters two years after being established. Hong Kong’s oysters, and its oyster farmers, are threatened by development, warming and acidifying marine waters brought on by climate change, and toxic algae blooms due to pollution. One of the best ways to enjoy oysters is to have them by the sea and Rocksalt in Stanley is the perfect location. Situated along the main promenade in Stanley and with a stunning view of the Stanley Bay directly ahead, it gives diners a relaxing and serene atmosphere to enjoy their oysters.