I say, old chap, shuck Mondays, shuck being poor, and shuck my life. When it comes to @hattendo_singapore Hiroshima oysters, though, you’ll only catch me sayin’ shuck yeah. Done four different ways, the naked mollusk starts at a base price of five bucks which is pretty expensive. However, the oysters are yuge, and they are fresh af due to them being airflown direct from the Land of the Rising Sun. Moderately briny & charmingly creamy, these mild flavoured oysters will please most.

The most recognisable of the four oyster varieties is definitely the ikura one (orange balls), which damages your wallet to the tune of $6 apiece. The salty salmon roe adds explosive saltiness to the base oyster, which does seem a little extra but hey more of a good thing is always welcome.

The third of the quartet is the Australian Lime Caviar (red pearl one), priced at $7 a pop. I didn’t try this one, so I can’t comment on the flavour. However, my educated guess would have the lime caviar cutting through the salinity of the oyster quite efficiently, as lime caviar (known to some as finger lime) is a little less acidic than regular lime.

The one I did try was the baller of the bunch, the Okinawa sea grape, quail egg yolk & dashi shoyu enhanced oyster. That one slaps for a hefty $8 per piece, but it might just be worth it. The quail egg yolk is a bit of overkill, as the oyster is already plenty rich & luscious as is. I’m not quite sure what the sea grape (a kind of algae/seaweed) adds to the mollusks, but the dash of dashi shoyu was inspired. The roasty saltiness of the soy sauce concoction accentuated the mild brininess of the oyster & lubricated the richness of it, enabling the shellfish to slither down your gullet like top quality silk.

While these big boy oysters will cause your wallet to take a shellacking, there’s no shucking way I’d say no to ‘em.

Thanks for having us @hattendo_singapore, and thanks for the invite @burpple!