By day, 328 Joo Chiat is Kings Cart Coffee, a cafe that offers brunch, coffee and creative coffee-based beverages until its 5 pm closure. In recent days however, the place stays open till night. Lights dim to a reddish hue, the music beats get more punchy, and the same address transforms into a trendy bar that serves oysters, tapas and cocktails.
The transformation of Kings Cart Coffee Factory into Joo Chiat Oyster House.
Welcome to Joo Chiat Oyster House, the latest venture by the folks behind Kings Cart Coffee. This oyster bar is a retro-vintage inspired watering hole that shows how a single setting can lend itself to two very different concepts.
Banishing my latte instincts and awakening my alcoholic ones, I arrive in eager anticipation of another personal favourite – oysters. The ones here are flown in weekly from Hyogo Prefecture in Japan. And, may I add that they are very creamy. You can take your pick from naked, flavoured or baked varieties (minimum orders of two pieces per flavour) and pair them with the numerous cocktails, many of them inspired by Singapore’s heritage.
Many cocktails here are local-inspired – and notice the ‘red lights’. Think red light district that the area used to be known for. Photo © Fen Chia
While ‘naked’ oysters are available (S$3.50 per piece, S$3.30 per piece for half a dozen and S$3.10 per piece for a dozen), try some of the flavoured ones for that extra kick. They come in toppings like Chimichurri, Red Wine Mignonette, Salsa and Yuzu Foam (S$3.90 per piece, S$3.60 each for half a dozen and S$3.30 each for a dozen).
I liked the Chimichurri, where the fresh savoury herbs brought out the freshness of the briny oysters, while red wine mignonette served as a a sweet contrast and also added some tang from the vinegary shallots. If you are a raw seafood aficionado, go all out for the ikura topping but that will set you back quite a bit more (S$8.90 per piece, S$8.60 per piece for half dozen and S$8.30 per piece for a dozen).
Photo © Joo Chiat Oyster House
For those who do not take raw, rest assured that baked options are available (S$4.90 each, S$4.60 each for half dozen and S$4.30 each for a dozen). Toppings include mentaiko, miso butter, garlic chilli or cheese. These are flambéed at the table to serve. While the garlic chilli got, well, mainly hotter heated up, the mentaiko and miso butter were ideal for torching, getting smokier and more fragrant though losing a bit of their heft.
Between the oyster types, I would recommend the flavoured if you take raw, for it fully preserves the full plumpness of the Hyogo variety, which are much larger and have a juicier mouthfeel compared to the European Fine de Claire variety.
Baked oysters are torched tableside. Photo © Fen Chia
Photo © Fen Chia
Not into oysters? Rest assured that Joo Chiat Oyster House still serves up a wide range of group-friendly finger food, besides the cocktails, which already make a worthy stop. Indulge in friendly bar grub with a fusion touch, such as the Blur Like Sotong Fritters (S$6) which are served with housemade lemon mayo, while its tentacled cousin, Tako Romesco (S$14), comprises cured octopus leg in a romesco sauce topped with crunchy pistachio nuts.
Blur Like Sotong Fritters (S$6), with a kaffir lime mayo.
Tako Romesco (S$14), cured octopus leg with capsicum and pistachio. Photo © Joo Chiat Oyster House
I found the Chili Crab and Mantou (S$16) hard to resist, and continued to spoon up the iconic Singapore sauce even after the fried mantou were all finished. Add the Crisp Charred Broccoli (S$10) and the Portobello Aglio Olio (S$21) that provide the bulk that helps to buffer your alcohol consumption (much needed as I had three cocktails!). I felt though that the pasta portion could have been larger as an intended ‘mains’, as listed in the menu.
The Chilli Crab and Mantou is hard to resist. Photo © Joo Chiat Oyster House
Crisp charred broccoli (S$10).
Portobello Aglio Oglio (S$21).
Meanwhile, the tipples were quirky and creative in its Singapore influences, and all-round very easy to drink. The East Coast Plan (S$22) comprising Hendrick’s gin, lime, mint and Prosecco is a charming ode to a gaffe in local politics that East Coast dwellers will recall fondly with a chuckle. It was refreshing and light, and was the recommended pairing to go with the flavoured fresh oysters.
East Coast Plan (S$22), made of Hendrick’s gin, lime, mint, prosecco.
Aunty Rosalyn (S$22) pays tribute to Peranakan culture with its galangal and lemongrass aromatics in vodka, while the Solero (S$20) is a sweet rum-based concoction that brings back childhood memories of the Solero lime-vanilla ice cream. Aunty Rosalyn is recommended pairing with the baked oysters, while the refreshing lime in Solero can be a palate cleanser for the fried finger food.
Aunty Rosalyn (S$22), with vodka, lemongrass and galangal.
Solero (S$20), inspired by that childhood lime-vanilla flavoured ice cream.
For the Kings Cart Coffee regulars still hoping to quell their coffee cravings at this time, it comes as no surprise that there are a number of coffee cocktails, on top of standard drinks and classics like the Singapore Sling, together with non-alcoholic coolers, such as the Berries Squash (S$9), made of blueberries, lime, soda water and rosemary.
Berries Squash (S$9), lime, blueberries, topped with soda water and rosemary.
The menu at Joo Chiat Oyster House for both food and drinks is indeed extensive, though seating spaces are not. Tip: head there early to catch Happy Hour from Mondays to Saturdays, 5pm to 7 pm when S$10 gets you house pours of gin, vodka, rum, whiskey or bourbon, or house red, white and bubblies if you’re not into hard liquors.
For more information, check out its website.
Joo Chiat Oyster House
328 Joo Chiat Road
#01-05
Singapore 427585
Tel: +65 88148445
Opening hours: Closed on Sundays; Mon to Sat – 5pm to 10pm
