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Mad for mollusks? Shuck the night away at Bangkok's Oyster Bar
Don't be intimidated by the massive menu. The 'Oyster King' is pleased to teach you the art, too
Marinelli's determination to provide patrons with the rare, tasty seafood hotels never know to order makes Oyster Bar the most unique seafood dining experience in the city.It’s Tuesday, and that means Bill Marinelli, known around the world as the “Oyster King,” has just welcomed a fresh shipment of seafood to his Bangkok restaurant, The Oyster Bar.
The menu changes weekly, but exotic hard-to-find oysters are a guarantee. There are Olympic oysters from the Pacific northwest,
Blue Point oysters from Long Island Sound in the Atlantic and Nootka
Sound oysters from Vancouver Island. Not an oyster fan? There are plenty of other tasty choices on the menu. Not a seafood fan? Head somewhere else.
Before opening the restaurant earlier this year, Marinelli was already well-known in Bangkok’s five-star hotel circles as the go-to guy for hard-to-find seafood imports. He was a marine biologist before turning to live shellfish and fresh fish distribution in San Francisco way back in 1982, making a name for himself as one of the world’s top fish mongers.
Marinelli still travels the world in pursuit of seafood perfection but spends the majority of his time in his restaurant here. He can often be heard barking at his staff to shuck faster in the open kitchen or offering advice to oyster virgins on everything from shucking techniques to which wines to pair them with.
You are not going to find oysters like this anywhere else in Bangkok, trust us. Maybe even Asia.
For more on the Oyster Bar, including full contact details, check out our listing.
