


Live Canadian Pacific Oysters (Extra Large: 4.5″-6.5″)
Live oysters imported from Vancouver Island, Canada. Succulent, briny, with creamy plump flesh.
As the biggest food service supplier of live oysters in Singapore, you can be certain you’re getting the freshest oysters in Singapore from us. Have the oysters delivered live or freshly shucked right before delivery for your convenience!
Live Canadian Pacific Oyster Customer Review (View Video)
“Super fresh, creamy, fat/plump, succulent, delicious, best oysters in town, taken aback by freshness, amazing, definitely ordering again!”
Live Oyster Channel 8 Old Taste Detective 2 Feature (View Video)
We handpicked the smallest oysters from a full tank (at the request of the production team), but Kym Ng still found herself with a problem most oyster lovers would like to have – they were too huge!
Indeed, plump and brimming with oyster liquor – the hallmark of our Live Oysters!
*Note: Please rinse the oyster under running water for a few seconds before consumption. For loosely shucked oysters, please refer to instructions attached with invoice for best enjoyment. Product images are for illustrative purposes only and may differ from the actual product.
$6.50 – $79.20
Live European Blue Lobster (Imported from Scotland/France) is for those with a discerning, refined palate. Live Blue Lobster has a unique taste and outstanding meat quality in terms of texture or taste - firmer, way delicate, succulent and sweeter - than Boston Lobster. Delicious eaten cold as it is hot, it requires little preparation to please even the most demanding connoisseur.
It's marked by its beautiful dark blue shell, evident marbling and velvety blue tail. Due to its rarity, quantity for export is in limited numbers. It's also highly prized by top restaurants for its naturally fine taste. It’s a seafood that you have to try at least once.
Choose to have your live blue lobster cut or delivered live to your home!How to Clean & Tenderise Live Abalone (View Video)
Use a knife to gently pry the abalone meat from the shell. Trim off the dark brown liver & dark curly edges. Scrub it with a clean toothbrush. To tenderise the abalone, gently pound both sides with a mallet or back of large spoon. Stop when it feels noticeably softer to the touch. Cook as desired.
| Prep: 5 mins | Cook: 20-25 mins | Ready In: 30 mins |