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”.
Continued community engagement will be key, especially as development proceeds along the coast. In Pak Nai, the project, part of a habitat management plan that includes restoring the area’s mangroves and seagrass, has the firm backing of the village chief, who is working closely with the conservationists. After years of work, Hong Kong authorities are gradually latching onto the idea of reef restoration. After initially hesitating because it had never been done before, the Agriculture, Fisheries and Conservation Department has quickened the process to greenlight restoration projects.
The unique flavor of an oyster, which may be salty, sweet, buttery, copper, briny, or melon, heavily depends on where it was caught. We use the latest and greatest technology available to provide the best possible web experience. The Hong Kong oyster , is a species of true oyster found in Hong Kong and the mouth of Pearl River in China. The species was uniquely identified by comparing the genetic distances of mitochondrial DNA sequences. The species has a long cultivation history for over 700 years.
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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.
Tucked away behind a nondescript commercial building in Tsim Sha Tsui East, Open Oyster is truly one of the best kept secrets in town. A smattering of alfresco seating out front and the shelves of wine bottles near the back give off a charming European vibe. Baskets of fresh oysters sit prettily over ice in the small display windows for diners to ogle. The fresh oysters go for a fraction of the price at hotel-level restaurants and there’s also a discounted price if you order your oysters with wine. For diners who want to eat cooked oysters, it offers three styles of baked oysters, mornay, Florentine and Kilpatrick, that are not on the menu. Occasionally, its chef will offer special items such as crispy beer battered oysters with tartar sauce and oyster roasted in shell topped with chive butter and Pernod foam.
With a panoramic 270-degree view of the harbour, Ambrosia at iSquare in Tsim Sha Tsui is one of the most attractive oyster bars in the city. When diners enter the restaurant, they can see the open oyster bar on the left of the grand foyer. Its top-grade selection of fresh oysters includes 16 types of oysters from seven regions. Upon request, Ambrosia can offer oysters Kilpatrick and Rockefeller. Image by Peter Yeung for Mongabay.Some of the thousands of oyster-farming rafts in Hong Kong. Many oyster farmers abandoned Hong Kong’s traditional method of cultivating oysters on posts driven into mudflats for this more modern technique.
After all, we consume the second most seafood per capita out of any place in Asia – more than three times the global average. Decades of commercial dredging for lime, coastal reclamation and over-harvesting have decimated the oyster populations along with the long list of benefits they provide. Oyster reefs are the most endangered marine habitat on the planet with an estimated 85 percent global loss. To make things worse, the past few decades also witnessed a steep decline in oyster farming bringing the 700-year-old heritage to its knees. The oysters are complemented with two very simple sauces, a light spiced vinegar and peppered brandy cocktail sauce; and can also be served in Kilpatrick style upon request. The pleasant view of Hong Kong’s famous street market, the Graham street market, is another characteristic of Fridge.
Image by Peter Yeung for Mongabay.A 2016 study showed Hong Kong is home to nearly 6,000 marine species, amounting to 26% of China’s marine species. The oysters are still outstanding and of good quality and veriety, but this is the kind of place that makes you bored of the whole oyster thing! Because the rest of the menu has just gone down rapidly over the last year or so….
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. 生蠔直送 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.