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.
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.
Oyster Brunch at Scarlett Cafe & Wine Bar, Hong Kong
“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.
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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.
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 . 生蠔香港 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.
The Codfather Oyster and Seafood Bar
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”.
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.