Drawing inspiration from Okinawa cuisine, Danny Wong Yuk-yung has devised his own mix of herbs that go so well with fresh oysters.

"I'm a big oyster fan, so I like to seek the perfect recipes for grilled oysters in my free time," said the restaurant owner, whose signature dishes include charcoal- grilled oysters with black truffle sauce, matsutake shreds and sea salt. It costs HK$68 to HK$98 for six pieces.

"I also concocted an oyster soup made by boiling pork bones, chicken and small oysters for six hours until everything dissolves into the stock. It's sweet and rich, plus we add a big Hiroshima oyster into the milky soup before serving it to our guests," he added.

Other seafood items on offer include prawns, lobsters as well as razor and other sorts of clams.

The oyster soup costs HK$18 while other skewered delights are priced from HK$8 for a cob of corn, HK$13 for a chicken wing and HK$28 for an abalone.

Those who fancy a cold beer to accompany barbecued food can try the teppanyaki brunch at Sheraton Hong Kong Hotel and Towers' Unkai (Tel: 2369-1111).

Along with free-flowing Sapporo draft beer, the brunch features as much fresh Atlantic salmon, giant Hokkaido scallops, lamb chops and free-range chicken as you can eat. The HK$428 price tag includes a slice of foie gras.

"Teppanyaki is an experience as diners get to feast their eyes on the chef's cooking skills," said chef de cuisine Oshitanai Takaho. "I like the Australian wagyu beef sirloin roll the most as you can smell its intense flavor while it's being cooked."

The brunch also comes with tuna and salmon sushi, miso soup and yuzu sherbet. It is served from noon to 2.30pm every day, and advanced bookings are required.

Sashimi fans can feast on a clock- shaped dish at Langham Place's Tokoro Robatayaki and Bar (Tel: 3552-3330).

The platter - its latest creation - offers 12 kinds of sashimi imported from Japan, starting with avocado and mayonnaise tomato sauce at one o'clock. It moves on to oyster with ponzu sauce, octopus with sliced onion and a homemade vinegar sauce, beef tataki with a garlic sauce, prime tuna belly with a green tea wasabi sauce, and sea urchin with salmon roe.

"I recommend you eat clockwise as each dish teases and tantalizes the palate and gradually builds up the crescendo of taste," said executive chef Paul McLoughlin. "It's an interesting way to show the different and delicate nuances of each fish and seafood dish as they all have fresh and stimulating flavors."

The sashimi clock ticks off for lunch and dinner and costs HK$307.