The Oyster bar x Samui

16/10/2026

“Every Tai Pao clam tells a story of experience, not just luck.” 🌊
Hidden beneath the sandy shores of Thailand’s Andaman Sea, the Tai Pao Clam is a local seafood treasure that takes more than a keen eye to find.
Almost invisible from the surface, these clams require the knowledge and experience of local fishermen, who carefully look for subtle signs in the sand and wait for the right tidal conditions before harvesting.
And the story doesn’t end there.
What makes Tai Pao Clams special is their firm, satisfying texture and naturally delicate sweetness. With simple preparation, their true flavors take center stage, allowing the character of the sea to shine through.
For us, great seafood is about more than freshness. It’s about where it comes from, the people behind it, and the stories that make every ingredient worth exploring.
Discover another hidden gem from Thailand’s Andaman Sea and experience a taste that goes beyond the ordinary at The Oyster Bar x Ramkhamhaeng 164. 🦪
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The Oyster Bar X · Samui
Oyster Specialty & Seafood Bar
Open daily 5 PM – 11 PM · Lamai, Koh Samui
Reserve: 087 389 9989

16/10/2026

No one got sick. The state issued no consumer advisory. A well-known California oyster farm still pulled almost a month of its own harvest.
Hog Island Oyster Co. shared that a hotel septic leak reached a creek feeding Tomales Bay. The state closed the bay to shellfish harvesting as a precaution. The leak was about 15 miles from the farm.
This is what raw-oyster safety looks like when the system works:
1. The state closes first, before anyone gets sick. Certified growing areas have a management plan ready, and oysters filter the water they live in, so a water problem becomes an oyster problem.
2. Every oyster is traceable. Harvest tags record where and when each lot was harvested, so a withdrawal can target exact dates instead of everything.
3. Oysters are cleaned before they leave. Harvested oysters sit in filtered, UV-sterilized seawater for at least 24 hours.
4. The farm went beyond what was required. This isn't a recall. It's a voluntary withdrawal, made before there was any evidence of a problem.
Raw oysters aren't safe because of lemon or hot sauce. They're safe because of systems like this. It's always fair to ask where your oysters came from and when they were harvested.

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We want to share that Tomales Bay is under a precautionary, temporary state closure to shellfish harvesting following a septic leak at a hotel near Olema. No illnesses have been reported to the California Department of Public Health (CDPH), the county, or any growers in Tomales Bay, and the state has not issued a consumer advisory.

The closure is the state’s management plan working as designed. The leak discharged into Olema Creek, a tributary that feeds into the southern end of the bay, was 15 miles from our farm in Marshall. We don’t believe it poses a food safety concern. Even so, we’ve decided to take extra steps by voluntarily withdrawing all shellfish harvested from our Tomales Bay growing areas between September 14 and October 12, 2026. We’ve asked our restaurants and wholesale partners to pull any product they may still have from those dates. Please note, this is not a recall. It’s a precaution, taken out of an abundance of caution.

The health and safety of our customers is our top priority, which is why we’ve chosen to take these additional safety measures. We follow strict food safety practices regularly: every oyster is tagged and tracked from harvest to plate, all harvested oysters are held in tanks with filtered, UV-sterilized seawater for a minimum of 24 hours, and we work with state regulators who monitor water quality across the bay. When the state’s management plan calls for a closure, we follow it, and we’re working with CDPH to keep everyone safe.

In the meantime, our Humboldt Bay farm remains fully operational. Highwaters and Kumamotos from Humboldt will stay on our menus, alongside oysters from partner farms in other certified growing areas.

We’ll keep working closely with CDPH on testing and will only resume harvesting once we’ve been cleared to do so.

Thank you for your continued support.

Questions? Read here https://heyor.ca/pYi2yk for more information or send us a message, we're happy to talk! /

15/10/2026

One more oyster. A little more conversation. 🌙🦪
A platter to share, your favourite drink, and good music in the background. Before you know it, “just a quick dinner” turns into a whole evening together.
Make time for a Thursday like this.
See you tonight. ✨
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The Oyster Bar X · Samui
Oyster Specialty & Seafood Bar
Open daily 5 PM–11 PM · Lamai, Koh Samui
Reserve: 087 389 9989

13/10/2026

THE PAIRING FILES · EP.02
W**e has terroir. Oysters have merroir. 🌊🦪
Same species. Different bays. Different flavours.
Why? Because where an oyster grows helps shape how it tastes.
That sense of place is called “merroir.”
Think of it as the oyster’s coastal signature.
Here are a few things behind it:
• Salinity — influences that first briny impression.
• Temperature — affects how oysters feed and grow.
• Water flow — carries food through their growing grounds.
• Phytoplankton — the microscopic algae oysters feed on.
Season and farming methods play a part, too. The name on the menu is only the beginning of the story.
Want to taste the difference? Ask our team to select three oysters from different growing areas. Try the first bite without sauce and compare the saltiness, sweetness, texture, and finish.
Then comes the pairing: tell us which oyster you liked most, and we’ll help you choose a drink to go with it.
Which is your style — briny and crisp, creamy and rich, or sweet and delicate? Tell us below. 👇
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The Oyster Bar X · Samui
Oyster Specialty & Seafood Bar
Open daily 5 PM–11 PM · Lamai, Koh Samui
Reserve: 087 389 9989

12/10/2026

A little earlier. A few more oysters. 🦪🍸
Oyster O’Clock runs daily from 5–7 PM.
Enjoy 20% off imported oysters and classic cocktails.
Settle in, pick a few varieties, and taste them side by side. Start with a favourite, then let our team suggest something new.
Curious about pairing oysters with sake? Ask us about this month’s Oyster Sake Flight, too.
Come for an early evening catch-up. Stay for another round of favourites.
Walk-ins welcome.
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The Oyster Bar X · Samui
Oyster Specialty & Seafood Bar
Open daily 5 PM–11 PM · Lamai, Koh Samui
Reserve: 087 389 9989

10/10/2026

An oyster takes 2 to 3 years to reach the plate. It can be lost in one event.
This week, a bloom of the mahogany-colored algae Alexandrium monilatum hit the creeks around a Virginia farm and suffocated about 4 million oysters, a loss of roughly $400,000.
Three things worth knowing:
1. An oyster is a mirror of its water. It feeds by filtering seawater all day, so whatever changes in the water shows up in flavor, safety and survival. That's why oysters from different waters taste different, what the French call merroir.
2. The damage outlasts the season. Farms raise several year-classes at once. At about 10 cents per oyster on average, most of the loss was likely juveniles, the stock meant for next year and the year after.
3. When a favorite oyster goes missing or the price moves, the cause can be a small creek on the other side of the world.
When you order raw oysters, it's always fair to ask where they come from. Good sources come from monitored waters that stop harvesting when something's wrong.
If you work in the oyster trade and know whether this affects supply to Asia, tell us in the comments.

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10/10/2026

SAKE, UNEXPECTED. 🍶
Four cocktails. Four discoveries.
At The Oyster Bar X, every ingredient has something to reveal. Sake is no exception.
01 — Rice & Juniper Sake
Japan and Thailand meet through rice. Japanese sake in the glass; Thai Luem Pua rice in the crisp above it. Cooked, shaped, oven-dried and fried, the rice brings crunch against soft foam, while gin leaves juniper on the finish. Two rice traditions, brought together in a sip and a bite.
02 — Osmanthus Sake
Japanese sake meets osmanthus tea cordial and the bold, spirit-forward character of bourbon. The tea leaves its fragrance on the finish, connecting each sip to the next. Served in a chilled bottle with small cups, the presentation keeps sake at the heart of the experience.
03 — Thyme Apple Sake
Apple and thyme bring an orchard-inspired twist to Japanese sake, with apple c***r vinegar and soda. A small addition of bonito and saline draws a thread back to the Japanese kitchen—fruit, herbs and a savory detail in the same glass.
04 — Smoked Tomato Sake
Sake meets tomato, lemon and shiso. Shiso’s distinctive aroma strengthens the Japanese connection, while tomato brings the conversation closer to food. A meeting of kitchen and bar, right at the OBX table.
From Thai rice to fragrant tea, from the orchard to the kitchen—Japanese sake connects every discovery.
325 THB each.
Which encounter would you explore first? 👇
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The Oyster Bar X · Samui
Oyster Specialty & Seafood Bar
Open daily 5 PM – 11 PM · Lamai, Koh Samui
Reserve: 087 389 9989

09/10/2026

“For Pairing with Oysters.” The brewery wrote that. 🦪
Meet IMA — 今代司, from Imayo Tsukasa in Niigata, Japan—a sake developed over three years specifically to accompany oysters.
Bright acidity refreshes the palate between bites, while the rice-derived umami complements the oyster’s flavour.
Another thoughtful detail: its low iron content, which the brewery says helps minimise fishy notes when paired with seafood, keeping the focus on the oyster.
That’s discovery, The Oyster Bar X style.
The same oyster, with a different drink, might reveal something you hadn’t noticed before.
390 THB per glass · 2,190 THB per bottle
Choose your oysters and let us pour IMA alongside. One bite, one sip—tell us what you discover. ✨
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The Oyster Bar X · Samui
Oyster Specialty & Seafood Bar
Open daily 5 PM – 11 PM · Lamai, Koh Samui
Reserve: 087 389 9989

08/10/2026

Who says you have to wait until Friday for oysters and good company? 🦪
Make a little time this Thursday. Bring your favourite person or a friend who loves oysters, order a platter, and discover a few favourites together.
Freshly shucked oysters, good music, and a conversation you don’t have to rush.
Sounds like a good reason to head out tonight. ✨
See you at The Oyster Bar X.
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The Oyster Bar X · Samui
Oyster Specialty & Seafood Bar
Open daily 5 PM–11 PM · Lamai, Koh Samui
Reserve: 087 389 9989

07/10/2026

Love an oyster with a proper bite? Meet Spéciale Lambert. 🦪
New on our raw bar this week, this one has plenty to discover inside its deep, rounded shell.
Before reaching our bar, it spends its final stage in the claires of Marennes-Oléron — shallow coastal ponds where the oysters are refined before harvest.
The result? Generous ivory flesh, a firm, crisp bite and a sweetness that gives you a reason to slow down and chew.
Try your first one without lemon or sauce. Get to know the oyster, then find your pairing.
🍶 Our suggestion: Suminoe. A sip between oysters, and a little time to explore the flavours together.
Ask our Shucker team for Spéciale Lambert on your next visit. Your usual order might have some competition. ✨
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The Oyster Bar x Samui
Oyster Specialty & Seafood Bar
Open daily 5 PM–11 PM · Lamai, Koh Samui
Reserve: 087 389 9989