The Oyster Cart Founder Adam Loo on Singapore’s Favourite Fresh Oyster Experience

The Oyster Cart has been one of the leading purveyors of on-site oyster shucking and delivery services since 2013. The Oyster Cart caters to a range of events — from intimate at-home dinner parties to conference events with attendees that run into the thousands. The Oyster Cart aims to deliver a unique event experience that guests won’t soon forget by offering only the finest and freshest oysters for a fuss-free indulgence, paired with a service standard that is inimitable. Founder Adam Loo shares the story behind this unique concept, the brand’s commitment to freshness and sustainability and what lies ahead for this beloved purveyor of premium oysters.

As a Singapore-based brand, what inspired the creation of The Oyster Cart

The Oyster Cart began with a simple idea: to bring fresh oysters and an unforgettable experience straight to people — wherever they were. Back in 2013, live oyster shucking at private events was virtually unheard of in Singapore. I started with a small pushcart, retrofitting an IKEA trolley into a mobile oyster station.

The inspiration came during a backpacking trip through Europe, where I saw vendors paddling oysters from carts along the streets. That image stuck with me, and when I returned, I decided to recreate that magic here — and name the company The Oyster Cart.

Starting out was a mix of fun and hustle. I cycled around neighbourhoods, handing out flyers and introducing the concept. What began as a side hustle has grown into a full-time pursuit — bringing oysters to events, offering same-day delivery, and now hosting dine-in experiences.

What are the main types of oysters found in nature?

There are five main oyster species commonly consumed worldwide: Crassostrea gigas (Pacific), Crassostrea virginica (Eastern), Ostrea edulis (European Flat), Crassostrea sikamea (Kumamoto), and Ostrea lurida (Olympia). Each species brings unique textures and flavours, which vary even further depending on their environment — much like wine grapes expressing terroir.

Where do oysters get their flavour or “merroir” from?

Oysters take on the characteristics of their growing environment — salinity, mineral content, water temperature, algae, and tidal movement. This distinct flavour profile is called merroir — the marine equivalent of terroir. That’s why the same species can taste completely different when grown in France, Japan, or Ireland.

What types of oysters are most commonly used by The Oyster Cart?

We predominantly serve Crassostrea gigas (Pacific oysters) from France and Ireland, selected for their versatility, clean finish, and broad flavour appeal. For discerning clients, we occasionally feature Ostrea edulis (European Flats), prized for their bold brininess and deeper complexity. Seasonal varieties are also rotated throughout the year to highlight unique merroirs and farming practices from around the world.

Our selection isn’t based solely on origin or species — it’s also shaped by continuous feedback from our customers. Many of them have exceptionally refined palates, and their preferences play a key role in guiding our curation. In that sense, the oysters we serve are not only a reflection of the farms we trust, but also of our clients’ exquisite taste.

Importantly, we never use frozen oysters. A good oyster should always be served live. Freshness is non-negotiable — and it’s a standard we uphold in every piece we serve.

How long can oysters remain fresh after harvesting?

Live oysters can stay fresh for up to seven days from harvest when stored properly in a cool, humid environment. Once shucked, freshness depends on technique. A properly shucked oyster — with the shell intact, meat unpunctured, and brine retained — is best consumed within 3 to 4 hours. That’s why we always shuck to order, even for deliveries.

What are the nutritional benefits of eating oysters?

Absolutely. Oysters are incredibly nutrient-dense. They’re low in calories and high in protein, zinc, vitamin B12, iron, and omega-3 fatty acids. They’ve earned their reputation as a superfood — delivering indulgence and health benefits in one shell.

How would you describe the flavour profile of an oyster? What tasting notes should one expect?

A great oyster starts with a clean burst of ocean brine, followed by layers of flavour — sweetness, nuttiness, minerality, or even hints of cucumber or melon, depending on its origin. Texture matters too — from plump and creamy to crisp and snappy. Every oyster is a little snapshot of the sea it came from.

How do you maintain consistent quality standards at The Oyster Cart?

We work exclusively with farms that have excellent safety records and traceability. We also prefer partnering with family-owned farms that take pride in the oysters they produce. Every batch is inspected upon arrival, and our team is rigorously trained in hygiene, cold-chain management, and professional shucking. For shucked oysters, we’re uncompromising — if something isn’t perfect, we discard it. We only serve oysters we’re proud to put our name on.

Is there an ideal method or etiquette when it comes to eating oysters?

Raw, freshly shucked, and ideally unadorned — perhaps with a touch of lemon or a splash of mignonette. But we always encourage our guests to try the first oyster plain, to appreciate its pure flavour. And always chew — slurping is only half the story; chewing unlocks the oyster’s full character.

Which beverage do you believe best complements the flavours of oysters — a crisp white, sake, or perhaps Champagne?

Champagne is the timeless classic — its acidity and bubbles beautifully complement an oyster’s richness. That said, a crisp Muscadet or a dry Junmai Ginjo sake can also pair exquisitely, depending on the oyster and the mood. It’s all about balance and harmony.

Given that your oysters are sourced from Europe, how do you uphold sustainability and biodiversity throughout your supply chain?

We work with farms that practise responsible aquaculture — no chemical feeds, minimal ecological disruption, and strong commitments to biodiversity. Oysters themselves are regenerative filter feeders: they clean the water and help restore marine ecosystems. For us, sustainability isn’t a trend — it’s the foundation of what we do.

Looking ahead five years, where do you see The Oyster Cart, and what key milestones do you plan to reach?

We’re aiming to grow beyond Singapore through strategic regional partnerships. At the same time, we’re developing more oyster appreciation experiences — like guided tastings and pairing sessions — to help people better understand merroir, seasonality, and the craftsmanship of shucking. Our goal is to build a deeper connection between people and the story behind every oyster.

Tell us more about your online oyster ordering service available to customers in Singapore.

Yes! Our website makes it easy to pre-order oysters for same-day or next-day delivery, or self-collection. Each order is freshly shucked just before dispatch, carefully packed, and delivered chilled — ready to enjoy. Whether it’s for a celebration or just a quiet indulgence, we make oyster enjoyment seamless, fresh, and fuss-free.

Which oyster variety is your personal favourite?

That’s like choosing a favourite child — but if I had to name one, it would be Louët-Feisser oysters from Carlingford, Ireland. They strike a perfect balance of salt and sweetness, with a nuttiness and that signature adductor crunch I personally love. Elegant, consistent, and deeply satisfying.

If you could name one mentor who has shaped your career, who would it be?

Mr. Robin Pho — a mentor whose heart is truly bigger than the ocean. His generosity, environmental leadership, and commitment to uplifting the community have left a lasting impression on me. He’s offered invaluable advice and opened many doors over the years. I deeply respect his values, both in business and in life.

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