Named for the oyster it might be, but there’s a fair bit more than seafood going on at the Banyan Tree’s plush signature restaurant. Start in style with a serve of caviar (they have three different types on the à la carte menu) before shucking into a selection from the rotating, seasonal oyster offer.

Bigger plates here are certainly on the experimental side — a Wagyu beef tongue starter, for example, is served with banana heart salad and roasted sesame dressing (MOP198), while a monkfish cheek “clambake” (MOP328) is lifted with lemongrass and Sichuan pepper, and served alongside a brown lentil stew and collard greens. There’s also a hearty grill offer, too, the dry aged, grass fed, 12 ounce USDA New York striploin (MOP598) being one of the short but clever menu’s signature dishes.

Must-try dish: Indulge with the seafood royale platter (MOP598), which includes Canadian lobster, Alaskan king crab, Caledonian blue prawn and, of course, oysters.