After initially hesitating because it had never been done before, the Agriculture, Fisheries and Conservation Department has quickened the process to greenlight restoration projects. TNC conservationists say they hope their work in Hong Kong, one of the world’s coastal megacities, can act as a blueprint for others to follow even as the pressures of population growth and development increase. At one site, they are repurposing concrete posts from an abandoned oyster farm that made use of traditional oyster cultivation methods dating back hundreds of years. A major highlight, as was amazing fish cooked in beeswax and a winter treescape with shaved truffles.

Seasonal dishes such as smoked salmon flatbread, grilled maple smoked pork belly and lobster mac ‘n’ cheese. Tuesdays nights will be extra special — it’s all-you-can-eat oyster, mussels, prawn cocktails plus one main course for $490 per person. Warning letters were issued at two food factories suspected of breaching licensing conditions by keeping raw oysters at an improper temperature. The rules state all oysters ready for consumption must be kept in a refrigerator or compartment of a fridge separated from other food items at a temperature between zero and 4 degrees C (32 to 39.2 degrees F). The CFS noticed an increase in outbreaks traced to raw oysters in 2021 with 101 epidemics and 326 patients.

Not only do they have a wide selection of oysters. They also carry fresh dungeon crabs and lobsters. Of course, it sounds a bit nuts if you only chow down oysters and wash it with proseco for 3 hours without having anything substantive.

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An abbreviation for ‘Vicky et Antonio,’ VEA has two floors to its name — a cozy bar and lounge area, as well as a polished dining room upstairs that revolves around an innovative food and cocktail tasting menu. There’s an a la carte bar menu in the lounge where you’ll find some of the finest oysters in town, including a raw oyster with salmon roe and mano relish or a spicy raw oyster with snap pea relish and yuzu yogurt. Tucked away on New Street in Sheung Wan, Shelter Lounge is a refreshing surprise, sprawling across two stories and outfitted with cool retro-Scandi style. Focusing on contemporary European cuisine, the restaurant recently introduced a rotating stable of fresh French oysters that vary widely in flavor and size.

LARGE FINE DE CLAIRE MARENNES OLERON OYSTERS

I’ve tried using these frozen oysters, but they’re pretty flavourless. I’d rather use the fresh local larger ones and then cut them into small pieces. If you have access to fresh small oysters, definitely use those for this dish. Why are oysters important to Hong Kong’s ecology and food culture?

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In Hong Kong, the mudflats at Lau Fau Shan in Deep Bay are currently the only area involved in cultivation of M. Hongkongensis, with a history in this activity dating back hundreds of years to when Hong Kong was just a fishing village. Despite the scientific, ecological, cultural, and nutritional importance of M. Hongkongensis, a high-quality genome sequence has been lacking until very recently (see ), hindering scientifically-informed aquaculture science, and wider scientific understanding of the species. Moreover, both the sustainability of the Hong Kong oyster, and its harvest as a food commodity, are currently threatened by pollution.

Then Raw Bar No.8 should definitely go onto your list of must-try. With 生蠔網購 -foot oyster showcase, they have oysters on display hailing from all over Europe. Other fresh seafood and salad dishes are also part of the menu.