The Walrus Through the Looking Glass


Ah the humble oyster, how we love thee. And we haven’t been the only ones.

Oysters were first cultivated by the Romans some 2,000 years ago, and it wasn’t long until they figured out that this simple sea snack had more to offer than just omega 3, vitamin D and iron. Raw oysters have been associated with love ever since the mythical Aphrodite, Greek goddess of love, sprang forth from an oyster shell, giving birth to the word “aphrodisiac”. Scientists more recently discovered that oysters are rich in amino acids that trigger increased sex drive – no wonder famed lover Cassanova was said to eat 50 a day for breakfast.

If you think your man-jo needs a top up or you’re looking for a subtle but effective locale for your next date, The Walrus, Hong Kong’s newest oyster bar, opened on the weekend. Created by the same three Chow sisters who created cocktail destination bar The Woods, The Walrus promises seasonal experimentation, a focus on fresh produce, and the same innovative pairings you find at their first cocktail divan. All oysters are shucked to order and are served with a guest’s selection of six house accoutrements, including a zesty Thai mignonette and a homemade blood orange sorbet. Look out for surprise specialty presentations changing each week as well as a menu of market-fresh fish, in-bottle cocktails from The Woods designed for diners on the go, as well as curated wine, beer and cocktail lists, with signatures including the likes of the MLB, a blend of peanut and banana-infused bourbon and homemade cola, and a collection of Bloody Mary oyster shooters. You can even attend one of their oyster shucking and tasting classes to brush up on your molluscs.

“O Oysters," said the Carpenter/"You've had a pleasant run!/Shall we be trotting home again?'/ But answer came there none/And this was scarcely odd, because/They'd eaten every one.
- The Walrus and The Carpenter, Lewis Carroll

The Walrus
G/F, 64 Staunton Street, Central,


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