The timeless Shakespearean quote "the world is your oyster" is coming to life at the Waldorf Astoria Shanghai on the Bund.
Drawing inspiration from this motto, the hotel's sixth restaurant, PIИK OYSTER, located within the Long Bar on the lobby floor of the Waldorf Astoria Heritage Building, will open its doors this Wednesday, September 27.
With only eight seats, the first ever oyster omakase will introduce its exclusive 10-11 course autumn degustation of the freshest oysters from around the world to Shanghai's good life-loving masses.
Long Bar, steeped in a century of history, is renowned for its iconic 34-meter-long bar. In days gone by, the establishment bore witness to a splendid era where whisky, cigars, and oysters were woven into the tapestry of Shanghai's social elite.
Today, PIИK OYSTER seeks to pay homage to this treasured history by presenting the allure of oysters in a contemporary fashion.
The 'pink' in PIИK OYSTER represents the effervescent rosé champagne which harmonizes with many of the dishes on this tasting journey, while the 'oyster' symbolizes the daily, fresh oysters that grace the hotel's bar.
The concept is the creation of Mr. Brian Tong, the Area General Manager of Waldorf Astoria Hotels & Resorts Greater China and Mongolia.
"We aim to celebrate this iconic element that has withstood the test of time," he enthuses, "and make it a new beacon in the culinary landscape of the Waldorf Astoria."
The freshest oyster journey unfolds like a captivating prologue, as diners embark on a fascinating culinary adventure under the guidance of a masterful chef.
Around a counter for eight, patrons will relish the flavors of freshly flown-in oysters sourced from around the world, as well as local oysters which can be viewed in the live oyster breeding farm.
This immersive experience, presented in an omakase style, seamlessly marries oyster cultivation with the artistry of culinary craftsmanship, the chef shucking each oyster on-site.
The dining experience commences with a distinctive Long Bar Ceremony, with guests welcome to connect and mingle, leisurely sipping rosé champagne and reveling in comfort and relaxation, before the chef presents freshly shucked Gillardeau N1 oysters, offering the initial taste of the diverse sea flavors.
Following this, a Pink Mary toast ceremony, inspired by the Long Bar's signature cocktail and complemented by Pacific oysters, ensues.
This is a moment for guests to immerse themselves fully, not only in the flavors of the moment, but also in mutual discovery.
As the gastronomic experience begins, the Oyster Confit takes center stage.
Having been marinated in black and white garlic oil for 48 hours, the oysters see a perfect fusion of garlic's richness, the tenderness of seasonal fish, and the silken texture of oysters.
A Raw Trio presents a captivating threesome of oysters – French oysters with finger lime vinegar, rosé champagne jelly, and crushed pink guava – each adding a unique twist to the freshness of the shellfish.
The Smoky Seabed skillfully combines the smoothness of oysters with the aroma of sea urchin by enhancing each flavor through the art of smoking.
Sea grapes bring a fresh sea breeze to this combination, with their delicate crunch and subtle saltiness that create a harmonious flavor balance.
Crustacean introduces a miniature crab sandwich crafted from crab meat, chopped oyster, avocado, and caviar, nestled in a natural container, elevating the taste buds for a unique culinary odyssey.
From savoring the pristine essence of oysters to delving into the chef's techniques and the exploration of local oysters, the culinary voyage continues.
Pho Consommé pairs homemade oyster rice flour noodles with beef bone marrow soup and garden herbs.
Next comes an à la minute instant Steamy; Dalian oysters combined with the unique flavors of Yunnan matsutake mushrooms, cooked right in front of the guest.
Another dish, the Char-Grilled, allows patrons to savor the freshness of oysters while experiencing the distinct flavor of smoked charcoal.
Paired with the silken creaminess of Rockefeller butter and the savory richness of beef bacon, it introduces a multi-dimensional taste experience.
The final main course presents Nourin И1 + 22, an original creation specially made for PIИK OYSTER, a fragrant jasmine rice, accompanied by crispy tempura silverfish topped with the chef's tailor-made oyster sauce and a steaming bowl of snow crab soup, leaving diners thoroughly satiated.
As the tasting journey nears its Rosey Ending, the pastry chef sets the stage ablaze, while a carefully curated rose dessert trolley brings a sweet finale to the evening.
For more infomation, please call +86 21 63229988.
PIИK OYSTER, The Long Bar, Lobby Level, Waldorf Astoria Shanghai on the Bund, 2 Zhongshan Dong Yi Lu, by Guangdong Lu 地址 中山东一路2号, 近广东路.
[All images courtesy of PIИK OYSTER]