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A field guide from the team behind Singapore's first mobile oyster bar Ask any serious oyster eater where the finest oysters in the world come from, and the answer almost always lands in two places: the cold, wild west coast of Ireland and the storied estuaries of France. Everything else — and there is excellent oyster country elsewhere — is, in our view, a detour from the main road. After more than a decade of shucking oysters across Singapore, this is the guide we wish more

Oysters are shaped by their environment, with each region's waters influencing their salinity, texture, and flavor profile. From the crisp, briny oysters of Canada to the creamy, nutty varieties of France, let’s take a deep dive into the world’s oyster-producing regions. --- United Kingdom The UK has both native flat oysters (Ostrea edulis) and Pacific oysters (Crassostrea gigas), with distinct regional characteristics. Essex & Kent (England) – Crisp, firm, slightly nutty, wi