What’s so special about Oysters?

Served raw, smoked fried or baked, oysters are a gourmet delicacy enjoyed the world over. Oysters are mollusks found in oceans around the world and due to their increasing popularity, have also become one of the most farmed shellfish. Here at our Raw Seafood Bar at Lily & Bloom, we select only the finest and freshest for your enjoyment. There are hundreds of varieties with the Rock Oyster and Pacific Oyster being the most commonly served, at Lily & Bloom, we like to mix it up so that oyster-lovers can appreciate a multitude of flavors and textures. One oyster can filter around 25 gallons of water each day so the quality of that water directly influences the quality of the oyster and its flavor. Depending on its habitat, an oyster can be sweet, briny, buttery or creamy and have a wide variety of overtones. Oysters are not only delicious, but they have a history of being associated with sexual health and, more recently, have been found to be rich in nutrients that are hard to find in other food sources. Long lauded as an aphrodisiac, research has proven oysters have been found to contain high levels of zinc which helps produce testosterone. They also contain high levels of amino acids which help produce sex hormones. Apart from their more romantic qualities, oysters have some surprising health benefits. Rich in iron, vitamin B12 and selenium, oysters are considered their most nutritious when eaten raw. Where does Lily & Bloom source oysters from and why do they taste different? At Lily&Bloom, we select the finest oysters and serve them fresh. We recently changed our Raw Seafood Barformat so that we have different offerings each day. Not only are oysters delivered fresh daily, but the menu is changed and dated daily to ensure only the best oysters make it to your plate. In recent weeks we have been offering the oysters below, they each have different sizes, flavors and textures. There’s something for every oyster fan and below is an example: • Skookum, USA – buttery, soft belly • Ostre Argent, France – mild brine, firm • Clevedon Coast, NZ – cucumber, citrus • Coffin Bay, Australia – large, sweet • Grand Cru, USA – saline, full body If you are planning to taste multiple oysters, we suggest starting with lighter textured, briny flavors and then move onto more robust, creamy types. Chef Chris Grare suggests you start with something like a Japanese oyster, then onto a firmer oyster such as the Ostre argent and finish one of the fuller-flavored American oysters. Lily&Bloom Oyster Shucker Pro Oyster shucking requires some skill. We want to ensure each oyster is prepped and presented to impress. This is one of many reasons we love Ms. Bindu, she has been with the company almost 5 years now, is just one of our many staff from Nepal and an oyster opening master. Come and see her in action at our Oyster Bar in Hong Kong. Lily & Bloom Special Oyster Shucking Method Our team takes pride in the way our oysters are served. Our tried and tested oyster shucking method ensures they not only taste great but retain their delicate flavor and texture. We also think it’s important that your oysters look as good as they taste. Here’s how our shucking maestros make this happen: Step 1- Dip in iced soda water to keep the oyster as cold as possible while washing off any sand or rogue pieces of shell. Step 2 -Flip the oyster over, the bottom of the oyster is the best looking part, flipping ensures that the plump, fleshy belly is on display to whet the appetite. Lily&Bloom Oyster Tuesday Deals If you want to explore the world of oysters, why not take advantage of our new Oyster Tuesday menu? This includes 12 pieces of freshly shucked oysters and a choice of Main Course for HK$490 + 10% per guest. An addition of HK$120 per guest includes free-flow oysters. To book, contact us here.