Monday, November 24, 2008

Oyster Boy

Cuisine: Seafood

Snazzy interiors. Unique takes on oysters. These are the top 2 reasons for trying Oyster Boy. The menu gives a dizzying array of interesting ways to do oyster. Unfortunately, they didn't offer a sampler platter, so we had to make excruciatingly tough choices. We settled on a Japanese palate theme and ordered the Fresh Oyster with Wasabi Cocktail Sauce (150 pesos for 6 pieces/275p for 12) -- it's the bomb with the wasabi hitting the g-spot of your nostrils. The Oyster Tempura is great too. These two do not erase freshly blanched oysters as my no. 1 favorite version, but they are interestingly fresh, delicious takes. Love them. Match them with lato salad, a counterpoint of buffalo wings (like I said, my husband is compelled to try every wing in the city). The oyster cake is pretty good, but not if you're expecting it to match Singapore hawker standards.

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