Dinner at ROKChoi's this weekend. Oyster season in full bloom, so we feasted on Kumamoto all night. Delicious. Briny, fresh, with a beautifully delicate texture. Ate fresh salmon alongside, filleted from a whole fish. Incredible colour, tender, and sweetly flavoured. Cold B.C. crab, a Cantonese dish - steamed crab, cooled in the fridge, and dipped in vinegar and ginger slices.
Delicious meal. ROKChoi is our seafood man. More later, on the wines we drank alongside.
Bottom two photos, courtesy of ROKChoi.DF