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Shell-fresh

14 février 2014
Oyster House

Co-founder of Shanghai’s hit seafood haunt The Plump Oyster, American chef David Brode has moved on to new pastures with the launch of his back-to-basics concept Oyster House. And quite unlike the former with its swanky NYC vibe, this new establishment goes for the understated look with simple wooden tables, L-shaped benches dotted with colourful throw pillows, herringbone floors, and burnt orange walls – a refreshing indication that the quality of the food is allowed to speak for itself, no bells and whistles necessary.

Brode sources his molluscs directly from the farmers – a move which ensures that not only are they foam-fresh, and competitively priced, but also rotating on a daily basis. Regular oyster varieties include the Kumamoto from the USA’s Washington State, shells from Tasmania’s Moulting Bay, and Fines de Claire found wild in France’s Brittany, all expertly shucked with a slight of wrist and served simply with a lemon wedge and house-made mignonette. However, if you’re not a fan of these slippery aphrodisiacs, the Mediterranean-inflected menu includes light bites like gazpacho, Iberico ham and Sicilian sausage, and mains of grilled wild Canadian salmon and chilli-infused pork belly. What an oy-star!

441 Yuan Lu / Jing’an / +86 21 6233 9651 / 11am-11pm Daily / oysterhouse.cn

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