Imaginative oysters take starring role at The Walrus in SoHo

Joanne Lam

PUBLISHED : Tuesday, 08 September, 2015, 10:16pm
UPDATED : Tuesday, 08 September, 2015, 10:24pm

The Walrus
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.