For many expats living in Vietnam, enjoying oysters can feel like more than just dining — it’s about reconnecting with the authentic taste of home. But how exactly do Canadian oysters, grown in the icy waters of British Columbia, make their way to Saigon’s oyster bars or Hanoi’s hotel kitchens? The answer lies in a unique farm-to-table journey led by CFVN.
Raised in Pristine Waters
Canadian oysters thrive in cold, mineral-rich bays where tides and currents naturally filter the water. At family-run farms in British Columbia, oysters grow slowly, developing firm meat, deep cups, and a clean, briny flavor that chefs and oyster lovers trust worldwide.
Certified for Safety and Quality
Every oyster harvested for CFVN carries CFIA certification, Canada’s highest standard of food safety. This means expats and professionals in Vietnam can enjoy oysters with the same confidence as if they were dining on Vancouver Island.
Delivered with Care
From harvest to transport, CFVN maintains a strict cold-chain system. The oysters never break temperature control, ensuring they arrive in Vietnam as fresh as the day they left Canadian waters. Whether destined for a five-star hotel buffet or an oyster platter in Thảo Điền, the quality remains consistent.
On Your Table in Vietnam
Today, expats and chefs alike can enjoy oysters such as Baynes Sound, Fat Bastard, Black Wings, and Champagne in restaurants, hotels, and private events across Vietnam. Each bite carries the journey of thousands of kilometers — from cold northern seas to warm Vietnamese hospitality.
For those seeking a taste of home, or professionals who demand reliable, premium seafood, CFVN makes farm-to-table more than a concept. It’s a promise delivered with every oyster.
Edited by: CFVN Editorial Team – Inspired by over a decade of bringing the taste of Canada’s cold waters to Vietnam.
