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?

Okaki Oyster Bar

Not all oysters on the menu were available that night of course. I would imagine that to be a huge logistical nightmare especially for a small outfit like Okaki. Depending on the season, a good oyster-man should be able to recommend you oysters based on their individual characteristics. I was told diners are often surprised by the wide variety of textures and tastes of different oysters.

So when you head to an oyster bar next, check out the oyster-man credentials. He need not be another Rowan Jacobsen, but he should know his Bald Eagle from his Coffin Bay.

(See, I am a natural when it comes to this oyster stuff)

And then came the steak.

U.S. Angus Steak

Okaki Oyster Bar

Possibly one of the better steak I had tried this year, and this foodie has his fair amount of steaks of all cuts. Which was surprising; the kitchen looked tiny, and I imagine they will need way large space to store the vast selection of oysters available. So how in the world did they manage to produce this? The portion was not exactly generous, but hey give me quality over quantity, anytime!

Salmon with Salt

Okaki Oyster Bar

Alas, the salmon fare was a disappointing fare, especially so after the steak. But this got us thinking.

What about the other grilled items?

Okaki Oyster Bar

So we had some. And then some more. Chicken soft bone. Ox tongue. Pork neck. Mushrooms. Shisamo. All were grilled to perfection; slightly charred without being burnt, yet still incredibly juicy to the bite. My buddy and I were totally into it; I reckon we ordered three rounds, much to the amusement of the attentive wait staff.

Okaki Oyster Bar

Of course, the two bottles of sake helped to chivvy things along. I was surprised to find that cold sake was as enjoyable as the warm ones. Perhaps it’s time for me to brush up my sake knowledge.

However if you are going to make oysters the main fare of your dinner, go with white wine and champagne to better compliment your meal.

Okaki Oyster Bar

Okaki is not a large place, so advanced reservation is highly recommended. This little gem is certainly something to check out the next time you are in Tai Hang, a hip up-and-coming spot in Hong Kong which still retains much of its old charm.

This review is made possible by Groupon’s blogger outreach programme.

Okaki Oyster Bar
G/F, 128 Tung Lo Wan Road
Tai Hang, Hong Kong
2578 2826


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