Sweetness from the deep

THE TREASURES of the sea are firmly in the spotlight at The Raw Bar restaurant with oysters farmed all over the world taking pride of place and juicy Maine lobster in hand to provide a stylish back up. 
One dish not to miss is the “Summer truffle cucumber crisp”, which boasts fresh imported oysters served with cucumber and truffles on the side.
“Oysters from different oceans each have their own distinct flavours, as they consume different sources of minerals from plankton or kelp. Our oysters are mainly imported from Ireland and Japan,” says Kanit Thaitun, the restaurants co-founder. 

Raw Bar is at Central Festival Eastville

“Oysters are an excellent source of zinc, iron, calcium, and selenium, as well as vitamin A and vitamin B12. They are low in food energy but rich in protein. Our chefs are trained to shuck them because as anyone who has tried already knows, this can be a little tricky. When shucking the oysters, we try to keep the seawater in the bottom shell with the oyster as much as possible to keep it fresh. So placing the oyster on the dish must take account of both degree and angle to avoid spillage. They can be enjoyed however you like them, with a squeeze of lemon or just with the seawater left in the shell,” she adds.

Beyond Oysters 

Right now 16 species of oyster from France, USA, Ireland, Australia and Japan are on offer, all displayed at the bar zone to allow customers to select their favourites. The staff will then expertly shuck them and serve them with lemon and the Raw Bar’s very own dipping sauces including a delicious red wine vinaigrette. Prices vary based on the oyster species and weight.
The restaurant also offers a “Beyond Oysters” menu. Two options are available: the one with fresh oysters, caviar, quail egg yolk and uni goes Bt1,350 and the price shoots up to Bt4,800 if the prized Osetra caviar is chosen instead.
And while the oyster is undoubtedly the star, diners can also enjoy lobster and mussels from Holland and France, all prepared to special recipes that enhance the freshness and sweetness of the flesh. 

Grilled Canadian Lobster Garlic Herbs Butter

That freshness is especially evident in the Maine lobsters, which are imported live and allowed to swim around until ordered. A favourite with diners is grilled lobster with garlic, herbs and butter” and comes with a piquant sauce for those who prefer their food a little spicy. Calculated by weight, prices start at Bt1,890 per lobster.

Lobster Roll Truffle Kombu Butter

Another signature menu is the lobster roll, (Bt1,070 for half and Bt1,890 for whole lobster), for which the seafood is marinated in sauce and spices before being grilled and paired with home-made French brioche. It’s served with French fries and salad. The rolls are also available with oysters and Alaskan crab.

 Ice Seafood platter

Friends will enjoy sharing the Ice Seafood Platter (Bt2,850), which comes laden with fresh oysters, clams, Alaskan crab, bouchot oysters and scallops sashimi. If ordered with lobster, the price goes up to Bt4,590.
Other interesting dishes include Hokkaido shell, Wagyu beef, tuna and sea urchin, pasta with shrimp egg cream sauce, seafood with grilled sausage, grilled beef tongue, fettucini with bacon and garlic or with clams and chilli and Louisiana style boiled seafood.

SEAFOOD SPECIALS
The Raw Bar, Thonglor is between Thonglor Soi 14 and 16 and is open daily from 5 until midnight. |Call (02) 713 8335.
The Central Festival Eastville branch is open from 10 to 10 and can be contacted at (061) 661 9822.
There’s also a branch on the fourth floor of The Emporium, also open from 10 to 10. Call (02) 6647544. 
Under the same management is Belon Oyster & Raw Bar at Scene Space on Thonglor Soi 13. It’s open from 5.30 to 1am. Call (02) 7126073.