I love the presentation of these oysters we enjoyed at Ocean Club, a beachside venue in the beautiful Regent Phu Quoc hotel in Vietnam.
Presented on a bed of coral, the Muirgen No2 oysters were served au naturel with a mignonette and ponzu dressing topped with salmon roe.
Muirgen (Crassostrea gigas) oysters are grown in the pristine Atlantic waters of Ireland. For the final stage of their development, they are transferred to French waters around Cancale/Mont St Michel, where the Pichot family have been cultivating and refining oysters since 1920.
A Gaelic word meaning ‘born from the sea’, Muirgen are prized for their subtle sweetness. Plump, firm, and juicy, the flesh has a velvety smooth texture and a beautiful combination of sweet and salty flavours.
Ocean Club has an extensive, eclectic menu and a casual chic ambience, with mellow beats, craft beers, rum-inspired cocktails and glorious views. Chef de cuisine, Daniel Huynh, loves playing with overseas inspirations and local favourites.
You can read more about The Regent Phu Quoc in this Food Wine Travel post, Heaven Is A Place Called The Regent Phu Quoc.