Imaginative oysters take starring role at The Walrus in SoHo
64 Staunton Street, Central
The Chow sisters are a force to be reckoned with. A year after opening celebrated nightspot The Woods, they have introduced The Walrus, a creative new spot dedicated to oysters.
We started a night there with a round of the dauntingly named oyster shooters - pick your shot, slide in a shucked oyster and down it all at once. We opted for the Red Shooter (HK$48), an amped-up version of the classic Bloody Mary, and the Clear Shooter (HK$68), a textural delight that features sake topped with a quail egg, shiso and caviar. We then sinfully sampled the signature raw and hot platters (HK$258 per platter or HK$48 per oyster). Both platters feature three inventive oysters. From the raw platter, we loved the Oompa Loompa oyster, which is topped with salmon tartare, cucumber and a delightful blood orange sorbert. That '70s Shell was also a delight, with an edible pansy, roe and ume plum caviar. The star of the cooked platter was the U-N-I, which features uni paste and string chilli. We also loved the Miso Cool with crispy fried kale and miso sauce.
There is also a selection of snacks, including a po'boy (HK$88) with a delectable roll stuffed with fried oysters.
The chocolate oyster dessert wrapped up the evening perfectly - a blend of sweet and savoury with a hidden surprise. And if you're curious about the oyster bar's name, step into the beautifully decorated washroom, and all will be revealed.