Oysters 101: Different types, shucking tips, how to tell what’s fresh and where to eat in Singapore

Lee, meanwhile, believes that oyster condiment pairings should be treated like wine. “Some oysters are elevated with salty or citrus elements, like shoyu or a squeeze of lemon,” he said. 

“Others pair beautifully with the creamy, nutty flavours of caviar – I find this works especially well with US West Coast oysters. Asian salsas or a touch of chilli can complement certain varietals too. The pairings mostly depend on the flavour and texture profile of the oyster varietal that you’re working with. But honestly, when you get good oysters, the best way is natural – nothing beats the pure flavour of the sea.”

Cooking oysters works well too, though some are more suited to the heat than others. When Miyagi oysters come through her pantry, Akane Eno, the executive chef of Ichigo Ichie, batters and deep-fries them to a golden crunch. “The texture is so satisfying and (frying) really brings out their richness,” she said.

Nicholas Loh, chef de cuisine of Colony at Ritz-Carlton Millenia Singapore, added: “If you’re having fun eating oysters, then you’re enjoying them the right way!”

WHERE TO ENJOY OYSTERS IN SINGAPORE