Aw, shucks: these Bois want M’sians to fall in love with oysters

Oyster Bois founder and CEO Edris Qayyyum Abdul Rahman (left) and chief marketing officer Adam Syafiq Saridan want more Malaysians to discover homegrown tropical oysters. (Terence Toh @ FMT Lifestyle)

KUALA LUMPUR: When Malaysians think of eating oysters, many assume they have to visit a swanky hotel buffet or buy imported varieties.

But Oyster Bois chief marketing officer Adam Syafiq Saridan hopes to change that perception. He believes premium, farm-fresh oysters should be accessible to everyone, especially since Malaysia is home to an abundant supply of these shellfish.

“Not many people realise we have plenty of oysters here – in Muar, Kedah, Kelantan and Sabah,” Adam, 29, told FMT Lifestyle.

“We noticed that no one was taking our local oysters, processing them and bringing them directly to consumers. That seemed like a very exciting opportunity.”

To that end, Oyster Bois offers oysters and other seafood shipped directly from its farms in Merbok, Kedah to consumers across Malaysia.

Its signature service is a door-to-door delivery model. Live oysters are first depurated – placed in tanks of clean, filtered water to remove impurities – before being transported from Kedah to the company’s headquarters at Universiti Malaya in Selangor.

There, they are processed, packaged and shucked before being delivered at peak freshness to customers around the Klang Valley every week.

Farmed in the waters of Merbok, Kedah, Oyster Bois’ tropical oysters are delivered live to customers across the Klang Valley. (Terence Toh @ FMT Lifestyle)

Adam explained that most oysters served in restaurants are of the Pacific variety, which are typically imported. They tend to have a brinier, more pronounced saltwater flavour.

Malaysia, on the other hand, is home to tropical oysters, which grow naturally in mangrove ecosystems and estuaries where freshwater meets the sea.

“Malaysian oysters have a more complex flavour. They have creaminess, sweetness and a touch of saltiness. I think that’s our unique selling point,” Adam said.

He hopes oyster appreciation will continue to grow in Malaysia, noting that the shellfish are not only delicious but highly nutritious.

Oysters, he said, are rich in nutrients such as zinc and omega-3 fatty acids, which support hormone production and healthy blood circulation.

Founder and CEO Edris Qayyyum Abdul Rahman demonstrating how to shuck an oyster safely. (Terence Toh @ FMT Lifestyle)

Adam and Oyster Bois founder and CEO Edris Qayyyum Abdul Rahman, 29, then demonstrated how to shuck and prepare oysters.

First, a knife is carefully inserted into the hinge at the back of the shell. Adam recommends using a specialised oyster knife, which is sturdier and safer than a standard kitchen knife.

Done correctly, the process kills the oyster quickly, minimising unnecessary trauma.

There are several ways to enjoy oysters. They can be fried, grilled, baked or poached, but Adam recommends first-time diners try them lightly grilled with mayonnaise or mentai sauce, finished with a culinary blowtorch.

His own preference is to eat them raw. “They’re best enjoyed with accompaniments such as seaweed or sea grapes,” he said, referring to a type of edible alga.

“Some people enjoy eating them with Tabasco sauce or vinegar. It’s not wrong, but I feel that masks their natural flavour,” Adam added.

“If you’re using lemon, suck on a little first before eating the oyster. Don’t squeeze the whole thing over it.”

A quick blast from a culinary blowtorch gives the oyster a lightly charred finish while maintaining its tender centre. (Terence Toh @ FMT Lifestyle)

When buying fresh oysters, Adam recommends choosing those whose shells remain tightly closed. If the shells have already opened, the oysters should be cooked rather than eaten raw.

Likewise, when buying oysters displayed on ice, make sure the ice has not melted. Oysters sitting in contaminated meltwater may have been exposed to harmful bacteria.

Since launching the business, they have supplied about 70,000 oysters to customers. The company currently sells between 300 and 400 oysters a month, although Adam and Edris hope to increase that figure to 1,000. Future plans include supplying hotels and catering events.

Ultimately, the team hopes to open Malaysia’s first halal oyster bar, so everyone can experience the delicate flavours of locally farmed oysters.

“Even if you’re not a seafood fan, I think you should try our oysters at least once,” Adam concluded. “They can even be paired with local flavours like sambal for a uniquely Malaysian twist.”

To learn more about Oyster Bois, visit their website and follow them on Instagram.