Joo Chiat Oyster House: New groovy bar at Katong with fresh oysters and booze

We are no stranger to the plethora of ’gram-worthy cafes that continue to set up shop on our sunny island ever so often.

Joo Chiat Oyster House is one such establishment, with a trendy zip code, intimate vibes and lush bites that make your mouth water.

Despite being the new kid on the block, however, this particular concept has already garnered a reputation for itself. After all, it’s the latest venture by the folks behind Kings Cart Coffee, who are known for their creative concoctions and delectable brunch fare. Joo Chiat Oyster House marks the team’s first foray into the restaurant scene with a non-coffee concept. 

This time, they’ve brought to life a one-stop shop for oyster lovers and cocktail enthusiasts.

Besides creamy smooth oysters that are sure to convert even non-believers, Joo Chiat Oyster House also serves up good ol’ booze that draws inspiration from Singaporean flavours and culture.

Joo Chiat Oyster House is nestled in a particularly hip spot within the heart of Katong —  a stone’s throw away from the famed Peranakan shophouses that draw many tourists — along with a row of popular restaurants and bistros.

Read about Cheeky BeeHoon, a new specialty beehoon spot in Katong.

You won’t miss it either. The eatery stands out, thanks to its vibrant, neon red signage. 

But this place isn’t just your ordinary bar, for it comes with a special twist. It appears to be a quaint, cosy cafe by day, but come evening, the space transforms into a groovy bar, enlivened with reddish hues and funky music beats.

Joo Chiat Oyster House’s menu touts an array of tantalising bites and mains, but the star of the show is undoubtedly the flavoured oysters that are topped with chimichurri, ikura, red wine mignon, and yuzu foam (from S$3.30, minimum order of two pieces per flavour). 

Oysters are specially flown in from Hyogo prefecture in Japan every week, so you can expect premium shellfish, top-tier freshness and the utmost creaminess. The oysters with chimichurri flavouring are our top pick, as the herbaceous dressing adds hints of zest and garlic to the juicy oysters.

If you’re not a fan of raw oysters, there are also baked oysters (from S$4.30, minimum order of two pieces per flavour). This range comes in four selections: Mentaiko, miso butter, garlic chilli and an option to have it baked in cheese. 

You’ll have a tough time deciding which flavour to go for, though. 

We loved the mentaiko-baked oysters; its savoury mentaiko sauce is packed with sheer umami goodness and this in turn elevates the briny taste of the shellfish. 

You’re in for a flamin’ good show, too, as the oysters are torched tableside for that extra razzle and dazzle.

For the main course, there’s the portobello aglio olio (S$21). Tossed with portobello mushrooms, cherry tomatoes and white wine, the aglio olio is adorned with parmesan for an addictive nuttiness and richness. Be warned: The pasta is peppered with chilli flakes and packs a fiery punch.

One nod to our local cuisine is the chilli crab mantou (S$16), which is a winner in our books. It’s creamy, sweet, yet savoury and pairs impeccably well with the fried, fluffy mantou buns. Though simple, it’s a dish that is executed well and one that we would order again.

Other tapas dishes include the Blur Like Sotong fritters (S$14). This features delish fried calamari that is not only crispy, but also accompanied by a housemade kaffir lime mayo. The squid is incredibly tender and succulent — just the way we like it. 

Note that the portion is huge, so we recommend sharing this dish with friends.

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There is also the picture-perfect tako romesco (S$14), which sees a cured octopus leg cooked in a thick romesco sauce, and then embellished with charred capsicums and pistachio nuts. 

While the dish is definitely one for the ’gram, we do think it can benefit from more varied textures and crunch.

Our favourite part of the night is undoubtedly the cocktails, which are heavily inspired by Singaporean culture. 

The highlight of the drink menu is the Solero (S$20), which pays homage to our childhood favourite lime ice cream.

It is a familiar, comforting treat that is wonderfully replicated in this rum-based cocktail. It features a fluffy cloud of tart lime sorbet cream, which marries well with the sweet rum. Looks are absolutely deceiving with this mild-looking drink: Every sip packs a strong boozy punch.

Aunty Rosalyn (S$22) is a vodka-based delight that is inspired by Peranakan culture and its timeless classic flavours. 

Mixed with herbs such as lemongrass and galangal, the drink is a playful homage to a real-life matriarch of the same name.

It encapsulates her feisty and flamboyant personality, for this deceptively demure and simple-looking cocktail is chock-full of spice and aromatics, and packs quite the punch.

Joo Chiat Oyster House also has a plan for the East Coast: The East Coast Plan (S$22). 

The cocktail is a combination of Hendrick’s gin, fresh mint, lime and prosecco. Each sip is a burst of refreshing flavour in your mouth, making it the perfect starter for every meal.

If you’re not one for alcoholic drinks, the coolers are equally worth a try. The butterfly lemonade (S$8) and berries squash (S$9) are must-haves if you enjoy fruity, zesty sodas.

For more ideas on what to eat, check out our guides on Jurong East food places and Woodleigh Mall food options for every budget.

Book a ride to Joo Chiat Oyster House.