About

The Oyster Bar Bangkok

The Oyster Bar Bangkok

2009

When It All Began

A casual restaurant to enjoy superb seafood, pleasantly presented and perfectly prepared.

The impact of the Covid-19 pandemic has forced our restaurant to temporarily suspend counter service.
We continue to operate this website that provides recipes and detailed information on seafood species.
Please accept our gratitude for your consideration and concern! Kindly regards,

Miyuki Suriya

Miyuki Suriya

  • BSc Faculty of Agro-Industry, Prince of Songkla University, Thailand 2005.
  • BSc Le Cordon Bleu- Academy of Culinary and Hotel Management, Thailand 2009.

Hi there! I’m Miyuki, Culinary Director at The Oyster Bar Bangkok. I have been passionate about researching aquaculture and seafood since the 2000s.

In 2009, after graduating from the classical culinary arts course at Le Cordon Bleu, I became a chef, and also start writing recipes from there.

Theoysterbarbangkok.com is geared towards home cooks as well as culinary professionals. Hopefully, you’ll find some value in the recipes and information I provide!
Kind regards,