As Featured on CNA938: The Oyster Cart Founder Adam Loo’s Briny Travel Tales

Some businesses begin with spreadsheets, business plans, and investor decks.

The Oyster Cart began with a backpack, a train ticket, and a few unforgettable oysters.

Before 2013 — before the first cart was rolled out, before we served our first live station, before we built the brand you see today — I was travelling across Europe on a tight budget, drifting between coastal towns, chasing food, culture, and the simple joy of discovering something new.

Then one day, in Nice, I treated myself.

And that moment changed everything.

The day oysters stopped being “food” — and became a story

When you travel on a shoestring budget, meals are usually practical: bread, salami, supermarket deals, whatever stretches your cash.

But in Nice, France, I did something I almost never did at that time.

I sat by the sea, ordered a proper seafood platter — oysters, clams, langoustine, crabs, and a glass of white wine — and let the moment slow down.

The oysters were salty, briny, mineral-forward — that strong taste of the sea that stays on your tongue long after the last shell is empty.

It wasn’t just delicious.

It felt like a memory being created in real time.

That’s the thing about oysters: They’re not a dish. They’re a place. A coastline. A tide. A season. A “you had to be there” moment.

Venice: where an oyster cart became an idea

Later in Venice, I noticed something that stuck with me — a culture of casual seafood indulgence.

Not intimidating fine dining. Not overcomplicated. Just quality ingredients, served simply — with confidence.

That’s when the idea took shape in my mind:

What if Singapore had a modern oyster cart experience —one that brings oysters to people,not people to oysters?

Something approachable. Something premium. Something joyful.

And most importantly: something that feels like an experience, not just a product.

From travel inspiration to Singapore’s oyster cart concept

When I returned to Singapore, the dream stayed.

In 2013, I started The Oyster Cart with a simple mission:

To serve oysters the way they deserve to be served — freshly shucked, thoughtfully curated, and always worthy of the moment.

Over time, The Oyster Cart grew into what it is today:

• Live stations at weddings, corporate events, and celebrations

• Fresh oyster deliveries (ready-to-eat and handled with care)

• Dine-in experiences that bring people together

• Oyster Shucking and Appreciation Workshop

But even as the business evolved, the soul stayed the same:

Oysters are our way of turning an ordinary gathering into something unforgettable.

What you’ll always get from us (no matter where we serve you)

If there’s one thing travel taught me, it’s that details matter.

The best food experiences don’t come from complexity. They come from:

• freshness

• craft

• hospitality

That’s why at The Oyster Cart, we’re obsessive about:

✅ Oyster condition and quality

✅ Seasonal selection (not random stock)

✅ Shucking technique

✅ Cold chain handling

✅ Making sure your guests actually feel the experience

Because if you’re eating oysters, it should never feel “generic”.

Listen to the CNA938 feature: Oyster Cart founder Adam Loo’s briny travel tales

CNA938 invited me to share a little more about those travel memories — the moments that planted the seed for The Oyster Cart, and how food shaped my journey.

🎧 Listen to the feature here: https://www.channelnewsasia.com/listen/cna938-rewind/oyster-cart-founder-adam-loos-briny-travel-tales-5836501

Make your next celebration taste like a travel memory

From birthdays and festive gatherings to weddings and corporate events — oysters have a magical way of opening an evening. If you’re planning something special, we’d love to serve you.

Book The Oyster Cart for:

• Live oyster stations (weddings / corporate / private parties)

• Seasonal oyster tastings & guided experiences

• Fresh oyster deliveries (ready-to-eat, chilled & packed)

• Private dining experiences