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While the most common way to enjoy an oyster is with a spritz of lemon, Wilson has a controversial take on this classic approach.\u00a0<\/span><\/p>\n \u201cI can\u2019t stand lemon with oysters,\u201d he said. \u201cI think the world has been\u00a0conditioned to accept it, but to me it\u2019s like being back in a dentist\u2019s chair with that sharp\u00a0lemony saline rinse flooding your mouth. Don\u2019t do it. Instead, dress them with a classic\u00a0mignonette. That gentle, sweet acidity enhances their minerality and natural brine, letting the oyster truly shine.\u201d<\/span><\/p>\n Lee, meanwhile, believes that oyster condiment pairings should be treated like wine. \u201cSome oysters are elevated with salty or citrus elements, like shoyu or a squeeze of lemon,\u201d he said.\u00a0<\/span><\/p>\n \u201cOthers pair beautifully with the creamy, nutty flavours of caviar \u2013 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\u00a0that you’re working with. But honestly, when you get good oysters, the best way is natural \u2013 nothing beats the pure flavour of the sea.\u201d<\/span><\/p>\n 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. \u201cThe texture is so satisfying and (frying) really brings out their richness,\u201d she said. <\/span><\/p>\n Nicholas Loh, chef de cuisine of Colony at Ritz-Carlton Millenia Singapore, added: \u201cIf you\u2019re having fun eating oysters, then you\u2019re enjoying them the right way!\u201d<\/span><\/p>\nWHERE TO ENJOY OYSTERS IN SINGAPORE<\/span><\/h2>\n<\/div>\n