Daily Archives: 17 May, 2012

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The One With Okaki Oyster Bar – The Best Is In Its Grill

I said it before and I will say it again. Had it not been for Groupon, I would have never been to half the places I wrote about on this blog. Finding new restaurants and eateries to experience in Hong Kong could be quite an ordeal in itself; Groupon cut the chase for me admirably well.

Yes, there were misses. A little research goes a long way before you hit that “Buy Now” button and more often than not, I always find something good and interesting about the new spots I ventured to.

Okaki Oyster Bar was one of those experiences. Just over a year old, the name “Okaki” itself is a blend of east and west; oysters are “kaki” in Japanese, while “O” obviously stands for “oysters”.

White Truffle Honey Salad

Okaki Oyster Bar

We started off our meal with white truffle honey salad which, if truth is to be told, was rather bland to taste. I am no truffle expert, but even I could tell that either truffle was non-existence in this plate of rather untantalising greens, or the amount sprinkled left me wanting.

Fresh Seafood – Prawns, France Whelk & Oysters

Okaki Oyster Bar

And then came the fresh seafood. Do you find yourself a little economised by the restauranteur when you are told specifically how many pieces of seafood you will get with your deal? The two prawns and two France whelk were succulent and sweet. It would have tasted much better with wasabi, but I was a little hesitant to ask for some. What if they told me wasabi doesn’t come with my deal?

The oysters were excellent. To quote the French poet Léon-Paul Fargue, eating great, raw oysters are “like kissing the sea on the lips.” I slurped up mine in one quick suck, and the oysters seem to melt on my tongue, making me shivering in delight and wanting more.

These oysters were in season and simply tasted better than other time of the year. We had Bald Eagle – a plump sized oyster with a meaty texture but crispy to the bite, and Coffin Bay – considerably smaller in size with a pleasant salty tang and a cucumber-like finish.

And then I spotted the extensive oyster menu. Did I mention that the oyster menu was extensive?

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