Memoirs of wet markets and oyster omelettes

Memoirs of wet markets and oyster omelettes

So my camera man and guide/translator then take me on another journey, a journey for The Semi-Naked chef in to the world of oyster and omelette – here comes Memoirs of wet markets and oyster omelettes – enjoyed in ChinaTown wet market with Spencer and Emily Campbell – aka camera man and guide/translator respectively. Dear me. Here we go again.

Now I have had live oysters and to be honest with a wee squirt of lemon, a sprinkle of salt and black pepper served with some bubbles or a beer I actually quite like them. Similar to me and fish – de-scale it, wipe its bum and I’ll eat most raw (just not oily fish), but cook it and see you later. I don’t know why. The other really strange thing is that I can cook fish, I think to a very good standard and variety, without actually tasting it because I don’t like it. Kind of weird right.

This is taking place at ChinaTown Wet Market at 7am, and was consumed at Super Mummy. I felt like wearing a cape and putting my pants over my trousers after one bite as well. Ooooohhhh. So check the video first and then read on my friends.

Here comes yet another big challenge – cooked oysters, a first.

What is that great big lump of grey shiny stuff bottom left. Looks scary, looks daunting – let’s have a closer look at that bugger.

Holy mother of oysters – not quite sure whether to lay my head on it and have a sleep or try to eat it. Well what did my camera demand? Yep you got it folks, it was indeed the latter. Now we have some video of this but here is the act before. My chopstick skills as The Semi-Naked Chef are usually quite good, but I kept dropping this, maybe on purpose or maybe because my hands were shaking so much ha ha.

And down the hatch she goes. I added a big dollop of chilli paste to try to help but it was still like chewing a huge, fishy, salty marshmallow. I really did struggle to get this bad boy down, and make it stay down – I think as you’ll see from the video above. It literally hit my tongue and went BOOM – FISH. Oh my gosh. Back to – don’t forget its 7am after a rather long booozy night before. All I can hear through the pain is the giggles of my camera man and guide/translator. Luckily a rather strong coffee was at hand to help some slide effect and taste removal. But I will say that taste was there pretty much all morning. Wow. Memoirs of wet markets and oyster omelettes will not be one The Semi-Naked Chef forgets in a long long while.

Memoirs of wet markets and oyster omelettes from The Semi-Naked Chef – ENJOY!!!

(PS – again another memoir I truly did not like as I think you’ll see)

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Brian Kennett

Father of 3. All my kids are mixed, with English-Japanese, and English-Filipino - a recipe in the making there. I have been cooking since a small lad, as guided by my Nan and my Mum - gradually that morphed through exposure to Thai cooking from a lovely lady called Da in Margate. I used to hang out in her restaurant and watch the techniques. So the 1+1= greater than 2 occurred - Mum/Nan/Da - off I went in to the world of Asian cuisine. Moving to Asia in early 2000's clearly has brought that on somewhat - we travel continually, and eat locally and therefore have exposure to more and more new things. I have lived my dream and written a cook book whilst here, an amazing experience and all for a good cause too as I raised a lot of money for charity. My blog is now hopefully turning in to book number 2. Watch this space. I hope you enjoy my passion.