Much effort has been put into making this oyster sauce, right from the beginning when the oysters are freshly harvested from the open sea. The oysters are then soaked in a filtration tank for 7 days to purge them of all unwanted sand and impurities. The meat is blended and slowly cooked at low temperature for 24 hours for caramelisation to take place.
Homemade by Chef David Yip
David Yip wears many hats – chef, journalist, publisher, food consultant, TV host and F&B entrepreneur. A regular contributor to major dailies such as The Business Times and regional online media such as the Michelin website and C-Trip, David also sets up and operates his own restaurants and teaches gourmet cooking. He frequently travels throughout the region researching Chinese culinary history and conducts lectures and demonstrations, particularly on heritage food. Through these, David has garnered a growing and ardent following amongst the epicurean circle of Singapore.
Almost 85% of this oyster sauce is pure oyster paste with the remaining 15% made up of specially selected oils, herbs, and spices for the “perfume”.