Shucked Oyster Bars Review: Oceanic Treasures from Tide to Table

COVER Oysters from Shucked’s Assortment

If you’ve visited any of the major malls in the Klang Valley, there’s a chance you’ve seen or dined at Shucked Seafood & Oyster Bars. Along with their sister restaurant Southern Rock Seafood in Bangsar, Shucked has been serving up top-quality oceanic harvests for years with their very comprehensive menu featuring seafood dishes in preparations spanning the entire world, from Japanese sashimi, to French boullabaisse, English fish and chips, and even local flavours such as the Legendary Laksa mussels.

We had the pleasure of being invited to Shucked at The Gardens Mall to check out some of their highlights.

to start

ABOVE Merdeka Dozen / Around the World Oysters

We kicked off our the seafood spectacular with a dozen of the finest oysters, air-flown in from various parts of the globe. The Merdeka Dozen, also known as the Around the World Oysters, is currently priced at RM167 (usually RM188) till the end of September 2024.

Fun fact #1: Shucked brings in over 10,000 live oysters in five flights a week.

The assortment of oysters consists of two pieces each English Jersey Rock, Irish Tragheanna Bay, Irish Premium and Gallagher Specials, French Fine de Claire, and Australian Sydney Rock. Every one of the exquisite oysters are live until the moment they are shucked for the utmost freshness. We even had the opportunity to shuck some oysters for the first time –– It’s much more challenging than it looks. My favourites were the huge Irish Gallaghers and bouncy Jersey Rocks.

Fun fact #2: Oysters were not always considered a luxury, in fact they were an inexpensive protein source for commonfolk. Learn more about its journey from fad to luxury here.

ABOVE Fruits de Mer

Every self-respecting seafood restaurant showcases the best of their bounty in elaborate towers adorned with a little of everything. Shucked’s version, aptly named Fruits de Mer (RM220), is a show-stopping two-tiered affair.

The upper tier of cold poached shrimp that had the loveliest sweetness and crunch, salmon in its unadulterated and smoked forms, smoked mackerel, and diced potato salad topped with caviar contrasted the brininess of the bivalves that made up the lower tier with its of toothsome textures and hues of vermillion. Talk about a proper showcase!

ABOVE Sashimi Platter | From left: Atlantic Salmon, Loch Duart Scottish Salmon, Petuna Ocean Trout.

Shucked offers three cuts of fish served sashimi-style with soy sauce and a touch of wasabi: Atlantic Salmon, Loch Duart Scottish Salmon, and Petuna Ocean Trout. Fret not, indecisive reader, there is a Sashimi Platter (RM55) that comes with all three, which is what we had.

Despite their relative visual similarities, each fish has its own identity. Starting with the Atlantic, the salmon flesh is firm and milder in flavour. Moving up to the Loch Duart, the flavour and omega-3’s are ramped up due to the nigh-untouched natural environments these salmon grow in. Lastly, our favourite of the selection is the Petuna Ocean Trout, also very appropriately nicknamed “Wagyu of the Sea” with its extremely soft and silky melt-in-the-mouth texture and richness that coats the palate.

Fun fact #3: Scottish salmon such as the Loch Duart is rarely found in Malaysian restaurants, with Shucked and Southern Rock being among the only establishments that bring in this exclusive fish. Like most, if not all sashimi, the Scottish salmon is dispatched following ikejime specifications.

ABOVE Momotaro Tomatoes with Anchovies

Next on the table was the vibrant Momotaro Tomato salad with Anchovies (RM27), which came highly recommended. The sweetness of the fresh tomatoes was complimented by briny Spanish anchovy fillets and a simple finish with olive oil –– A very welcome refreshing bite in between the indulgent seafood dishes.

ABOVE Glass of Cloudy Bay (RM60 by the glass)

ABOVE Gambas Pil-Pil

Sea prawns, sliced garlic and olive oil take centerstage in the Basque-Spanish tapas Gambas Pil-Pil (RM45). Succulent prawns with a delicate char soak up the infused oil, taking on new dimensions of savouriness. The crusty brown bread that was served alongside the prawns also benefited from a dunk in the oleaginous pool.

entrées

ABOVE Mussels Marinière

Mussels are served in one of three preparations, and we had the white wine and cream-based Marinière (RM88). While the presentation is not the cleanest, it is very indicative of the best way to enjoy these mussels –– slurping up the soft meat with the shells as spoons for the sauce. Very hearty, very generous with the wine, and very good for dunking in more of that crusty bread.

ABOVE Grilled Rainbow Trout

Unexpectedly, the whole Grilled Rainbow Trout (RM78) was one of the highlights this dinner. The fish was super fresh, and grilled to the perfect doneness –– crisp skin, soft pink meat that flakes at the gentlest of prods. The fish was served with chips, marmite sauce, and a rather interesting herbaceous dressing that complimented the fish very well. We wholly loved this dish.

ABOVE Fish & Chips

Ah, the classic Fish & Chips (RM42, Barramundi). Firm, flakey white fish was thinly encrusted in a crisp golden batter. The fish tasted slightly mineral, but in the best way possible. A good fish and chips is made up of two very integral components, as its name suggests. The chips here were crispy and medium-cut. Sean proclaimed his excitement and approval of this plate.

Fun fact #4: Both Shucked and Southern Rock Seafood have an ongoing lunch promotion for Fish & Chips at only RM19.90; Available at all outlets.

ABOVE Seafood Risotto

Ending with our protein-rich adventure, we finished with a carb-laden Seafood Risotto (RM55) made with a rich crustacean broth. The rice grains were firm with an al dente texture, not for everyone but very true to its origins, and soaked up all that oceanic flavour. Very umami. Risotto was topped with strips of squid, shrimp and mussels.

sweet

ABOVE Piña Colada Sundae

Dessert came in the form of an ice cream sundae inspired by the Piña Colada (RM20). It arrived looking like a humble textbook sundae, scoops of white ice cream with chocolate sauce and a bright red cherry on top. But boy, upon the first spoonful, this packs a boozey punch. The entire sundae is laced with a Malibu rum drizzle that was both joy-inducing and mildly concerning at the same time. I approve!

Last but certainly not least, a shoutout to the extremely hospitable team at Shucked. Johir and his colleagues went out of their way to make our dinner and exceptional experience, from teaching us how to shuck live oysters to ensuring out table was full but never messy, and having cheerful expressions all throughout the evening.

Overall, it was an enjoyable evening at Shucked. Some menu highlights were

Fun fact #5: ⁠Southern Rock Seafood has an online fishmonger where you can order seafood from all around the world (first-time customers can get a 10% discount with the code SRS10). Shop for the freshest seafood, click here to visit the fishmonger site.

Thank you Shucked for having the Nacre team over for this delightful meal.