In Thailand, a popular way to serve oysters is with fresh and spicy toppings, known locally as hoy naang rom sot (หอยนางรมสด). It is one of my favourite ways to enjoy this seafaring delicacy and a special dish to seek out when you visit Thailand.
Locally farmed oysters in Phuket are flat and taste salty, with a more translucent and pale (almost greenish) coloured flesh compared to your creamier Australian varieties. There is also a lot of confusion over exact species names. Irregardless, they taste delicious but to do them justice you should consume in the proper Thai fashion.
First, ensure you are seated in a convivial environment with water views and sand between your toes, preferably right on the beach. Feel free to wear a sarong or colourful swimsuit.
Order at least half a dozen fresh oysters, which will arrive covered in ice with a separate side dish of colourful toppings that include chilli jam, fresh garlic, fresh chopped chilli, fried garlic, lime wedges and chilli sauce.
Scoop the oyster out of its shell onto a large spoon. Add a generous dollop of chilli jam, which will serve as a glue for stacking the additional ingredients. Add two slices of fresh garlic, fresh chilli (how much depends on how hot you can take it) and modest sprinkling of fried garlic.
Squeeze some fresh lime juice on top before completing your masterpiece-in-a-spoon with a dash of chilli sauce. Then put the whole oyster in your mouth and sit back to savour the taste whilst you take in the beautiful views ahead of you.
Optional: have a sip of a tropical cocktail after your oyster.