Oysters n' Gin
The Plump Oyster
Although the quintessential New York oyster bar is a dime a dozen on the streets of Manhattan, elsewhere it’s near impossible to find a dedicated cubbyhole for these jet-fresh delicacies served on the half shell. Shanghai used to be one such place, that is until American chef David Brode set up shop; first as a consultant at Osteria, and now with his oyster and gin bar The Plump Oyster, tucked away in Taikang Terrace directly above Belgian beer haven Kaiba Taphouse
Considered the first ‘true oyster bar’ in the city (if not China proper), TPO boasts an extensive selection of imported oysters, which on any given day number in the tens and can range from New Zealand’s Blue Pearl to France’s Fine de Claire. To accompany, a curated list of artisan gins behind the bar includes the not-to-be-missed rare Sipsmith Sloe London dry gin, as well as a few signature cocktails like the Bloody Oyster (a twist on the classic with freshly shucked oysters thrown in the mix). A long, curved and spotlit wooden counter keeps the focus on the open bar where expert shuckers and bartenders reside, or else in the warmer months the relaxing outdoor patio is great for sips over Shanghai’s buzzing nightlife neighbourhood. Briny and brilliant!