4.) Singapore: The Lighthouse Oyster
In 2006, I was invited to be a guest chef at The Marina Mandarin Hotel in Singapore for five days, culminating with the Singapore Oyster Opening Championship. The concept was to promote Canada’s oysters in Singapore on behalf of the Canadian Consulate. Upon arrival, I was introduced to a local oyster purveyor and grower of the Lighthouse Oyster – a mangrove oyster that’s grown in Malaysia, just 30 minutes away. The oyster, delivered fresh and daily to Singapore, has a shelf-life of about three days in the fridge. I think this is due to the fact that warm-water oysters do not “know” what cold is and so the temperature of the fridge causes it to open within 48 to 72 hours. The oyster’s shell is non-uniform thick, and deep-cupped like a Pacific oyster. In terms of taste, it’s salty and buttery with a deviate pine or aromatic woody taste. It was different from any oyster that I had experienced before or since.
Where to find them: Raffles, home of the Singapore sling cocktail, is the place to go for a whack of oysters, or try the Greenwood Fish Market for a fish and oyster focused experience. For sights, sounds, smells and tastes, I also recommend taking in the street food and wet markets of Singapore – you’ll find everything there.
