Milky oysters, anyone?

What say you on the issue below?

LUXURIOUS milky oysters, nourished on fresh cow’s milk, are now available at the elegant Jogoya restaurant in Starhill Gallery, Kuala Lumpur.

Plump, juicy and succulent, these molluscs are imported from specially sourced farms in Australia, New Zealand and the United States that cultivate and nourish them with milk.

The resulting texture and taste? Milky, of course!

Do this at home: Head chef Sixtus Bakansing demonstrating a simple recipe using the milky oysters

To allow guests to appreciate the milky flavoured oysters, Jogoya’s chefs have come up with six cooking styles, with three to six recipes in each.

The six series are named BBQ, Asian, Chinese, Sushi, Dim Sum and Iron Panel.

Media members were recently invited to a launch at the restaurant to promote the oysters, followed by a sampling session of the various cooking styles.

Jogoya head chef Sixtus Bakansing said the idea for the oysters series came about after Taiwanese owner Hu Hong Fu noticed how people often queued up just for the oysters.

Spicing it up: Guests with a yen for spicy food would delight in these Spicy Sauce Oyster, in the Asian series.

“He thought it would be a good idea to have a special oyster promotion so guests could discover the many different ways in which they could eat and enjoy the lovely oysters!

“Apart from serving them raw, there are so many things you could do with these molluscs,” Bakansing said.

He said the oysters from the countries varied in size and characteristics due to the breeding environment.

“There are eight kitchens in Jogoya, excluding the bar and dessert kitchens, to whip up the different flavours for guests..

“Each kitchen will feature two to four oyster dishes a day, on a daily rotation,” he added.

For some extra zing: The Fresh Oyster with Wasabi Oil in the Sushi (Japanese) series.

Bakansing later demonstrated a simple, hassle-free recipe for those who wished to cook oysters at home.

During the tasting session afterwards, media members got to sample a variety of the delicacies, like the Steamed Oyster Balls, Oyster Miso Soup and Oyster Chawan Mushi in the Dim Sum series; Fresh Oyster with Nam Jihn Sauce, Fresh Oyster with Ponzu Sauce and Fresh Oyster with Wasabi Oil in the Sushi (Japanese) series; as well as Chinese-Thai Style Oyster, Black Pepper Oyster and Crisp Fried Oyster with Salad Mango in the Asian series.

The Iron Panel series consists of varieties like Oyster Tempura, Oyster with Mashed Potato and Pesto Sauce, and Oyster with Mashed Potato and Mushroom Sauce, among others.

The press members had a field day sampling the different oyster delights and deciding which they liked best!

Jogoya in Kuala Lumpur is the restaurant chain’s first Japanese buffet restaurant outside Taiwan, where it was established in 1990. The chain now consists of seven restaurants .

The outlet’s buffet lunch is priced at RM78++ (11.30am to 1.40pm on weekdays, 11am to 2pm on weekends and public holidays), while buffet dinner is RM88++ (5pm to 9.30pm on weekdays, weekends and public holidays).

The buffet late lunch is RM68++ (2pm to 4.20pm on weekdays, weekends and public holidays), while buffet supper is RM78++ (9.40pm to midnight on weekdays, weekends, and public holidays).