Not only do they have a wide selection of oysters. They also carry fresh dungeon crabs and lobsters. Of course, it sounds a bit nuts if you only chow down oysters and wash it with proseco for 3 hours without having anything substantive.

An abbreviation for ‘Vicky et Antonio,’ VEA has two floors to its name — a cozy bar and lounge area, as well as a polished dining room upstairs that revolves around an innovative food and cocktail tasting menu. There’s an a la carte bar menu in the lounge where you’ll find some of the finest oysters in town, including a raw oyster with salmon roe and mano relish or a spicy raw oyster with snap pea relish and yuzu yogurt. Tucked away on New Street in Sheung Wan, Shelter Lounge is a refreshing surprise, sprawling across two stories and outfitted with cool retro-Scandi style. Focusing on contemporary European cuisine, the restaurant recently introduced a rotating stable of fresh French oysters that vary widely in flavor and size.

The best oysters to have right now at Cafe Deco are Coffin Bay from South Australia that has delicate oyster with a crisp and salty taste. It also matches perfectly well with a glass of Gregoris Pinot Grigio from Veneto Italy. Image by Peter Yeung for Mongabay.Farmers shucking oysters at Lau Fau Shan market.

Start off a sophisticated sit-down meal with a platter, or place an order from the takeaway menu over fax, email or even Whatsapp. Mix together great views of Victoria Harbour, oysters and wine and you have a recipe for one excellent date spot. The Sheraton’s Oyster & Wine Bar does its name justice — the sophisticated spot features an extensive wine list and a dedicated oyster bar with different varieties. 生蠔香港 can point to the right bottle to go with your bivalves, while an oyster specialist shucks them fresh to order. TALE-class homeobox gene trees constructed with Maximum-likelihood method (LG + G + I) based on the homeodomain sequences . Homeobox gene sequences and genomic locations in mollusc genomes.

After initially hesitating because it had never been done before, the Agriculture, Fisheries and Conservation Department has quickened the process to greenlight restoration projects. TNC conservationists say they hope their work in Hong Kong, one of the world’s coastal megacities, can act as a blueprint for others to follow even as the pressures of population growth and development increase. At one site, they are repurposing concrete posts from an abandoned oyster farm that made use of traditional oyster cultivation methods dating back hundreds of years. A major highlight, as was amazing fish cooked in beeswax and a winter treescape with shaved truffles.

Raw Bar No.8 is a collaboration between trained lawyer, Chris Chee, and one of Hong Kong’s famous oyster connoisseurs, John Stewart. Together, their primary mission is to educate customers on proper oyster consumption. After years of work, Hong Kong authorities are gradually latching onto the idea of reef restoration.

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In Hong Kong, the mudflats at Lau Fau Shan in Deep Bay are currently the only area involved in cultivation of M. Hongkongensis, with a history in this activity dating back hundreds of years to when Hong Kong was just a fishing village. Despite the scientific, ecological, cultural, and nutritional importance of M. Hongkongensis, a high-quality genome sequence has been lacking until very recently (see ), hindering scientifically-informed aquaculture science, and wider scientific understanding of the species. Moreover, both the sustainability of the Hong Kong oyster, and its harvest as a food commodity, are currently threatened by pollution.

However, for Pinctada fucata, Bathymodiolus platifrons, Mizuhopecten yessoensis and Marisa cornuarietis the three ParaHox genes are still relatively closely linked, but often with one or more intervening non-homeobox gene (Fig.4,5). This implies that functional constraints that keep this cluster intact in animals like chordates are not operating in most, and maybe all, of the sampled mollusc lineages. This may be a distinctive feature of molluscs, since dispersal of the ParaHox genes would be expected to be more extensive if the loss of clustering constraints was more ancient. It will be interesting to see what impact, if any, these rearrangements have had on the regulation and expression of mollusc ParaHox genes in future work. Retroelements make up a much smaller proportion of the genome (5.06–7.46%), with SINEs particularly poorly represented in oyster genomes (0.04–0.14%) (Table2, Fig.3a). The species is found on intertidal and subtidal rocks, and oyster farms along Deep Bay (‘Hau Hoi Wan’ in Cantonese) .

Hong Kong’s Best Oyster Bars

I’ve tried using these frozen oysters, but they’re pretty flavourless. I’d rather use the fresh local larger ones and then cut them into small pieces. If you have access to fresh small oysters, definitely use those for this dish. Why are oysters important to Hong Kong’s ecology and food culture?

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