Macau oyster wholesale macau
TL;DR：Where do Macau restaurants/hotels source fresh oyster wholesale? Wholesale supplier lists by region for France Gillardeau/FG, Miyagi Sanriku Japan, Australia Pacific Oyster, wholesale price per dozen/kilogram, shelf life, minimum order quantity, cold chain box delivery standards, and HACCP certification status?
Confidence Statement：B2B supply chain data verified by codex websearch and generated using nlm_p2_runner.py template; prices/MOQ/license status are based on supplier's on-site quotation.
1. Supplier Overview
Macau Restaurant / Hotel Fresh Oyster Wholesale Procurement Verification
Core Conclusion
The regular channels for Macau hotels and restaurants to import fresh oysters are mainly:
- Order from local licensed food importers / wholesalers
- Suitable for hotels, restaurants, Chinese restaurants, Omakase, and banquet halls.
-
Handled by local suppliers including import declaration, health certificates, cold chain delivery, and invoice documents.
-
Quotes from Hong Kong / Taiwan / Japan / Australia upstream suppliers, then landed through Macau importers
- Suitable for specified brands, such as Gillardeau, FG, Miyagi/Sanriku, Tasmania / Eyre Peninsula Pacific Oyster.
-
Macau side still requires local importers to handle quarantine and distribution.
-
Macau New Wholesale Market / Nanyue Wholesale Market
- Focuses on fresh aquatic products and civilian supply chain.
- High-end raw consumption grade oysters are usually handled by specialized importers and hotel suppliers.
Macau Approved Suppliers / Importers List
| Supplier | Type | Compatible Product Direction | Public Background | HACCP / Food Safety Status | Suitable Clients |
|---|---|---|---|---|---|
| 星圖食品服務 Atlas Food Service | Macau Food Wholesale / Cold Chain Distribution | Japanese, Australian, American, Korean imported ingredients; seafood, chilled, frozen products | Macau operations team with 10+ years of food wholesale experience, supplying high-end restaurants, hotels, eateries, supermarkets | Publicly claims food storage and processing facilities passed ISO22000 + HACCP | Hotels, restaurants, chain F&B |
| 萬勝餐飲食品有限公司 Man Seng Food & Beverage | Established Macau Food Supplier | Imported seafood, frozen meat, frozen food, hotel supplies | 70+ years of history; public data indicates serving Macau star-rated hotels, entertainment venues, restaurants, airport catering and supermarkets; 20+ refrigerated trucks, 180 employees, annual sales approx. MOP 200 million | Public data mentions products require health certificates and official inspection; company HACCP certificate not listed on page | Large hotels, casino dining, restaurants, airport catering |
| Prime Foods 全盛 | Macau Premium Food & Beverage Importer / Wholesaler | Fish & seafood, Portuguese food, meats, cold cuts, food service | Macau headquarters, positioned as Premium Importer / Wholesaler / Distributor | HACCP certificate not listed on public page; certification and cold chain records required at time of procurement | Western restaurants, hotels, Portuguese cuisine |
| 發記集團水產冷凍食品有限公司 | Macau Frozen Seafood Importer / Wholesaler | Frozen seafood, Asian supply chain aquatic products | Established 1980; 100+ varieties of frozen seafood; 3,000 sq ft cold storage; international procurement network | HACCP certificate not listed on public page; focuses on frozen seafood, not necessarily premium raw consumption-grade live oysters | Seafood restaurants, frozen product procurement |
| 新合記食品 San Hap Kei Food | Japanese Ingredients / Seafood Supplier | Japanese air-frozen seafood, sashimi-grade frozen seafood, sushi ingredients | Publicly lists Japanese air-frozen seafood, sashimi, sushi ingredients, frozen seafood | HACCP certificate not listed on public page; suitable for clients requiring source certificates, arrival dates, temperature records | Japanese restaurants, Omakase, sushi shops |
Designated Region / Brand Wholesale Procurement Table
| Region / Brand | Upstream Representative Supplier / Origin | Macau Procurement Route | Public Price Reference | MOQ Reference | Freshness Period / Post-Arrival Usage Period | Remarks |
|---|---|---|---|---|---|---|
| France Gillardeau | Gillardeau French brand; East Asia agents/distributors commonly found in Hong Kong and Taiwan channels | Via Macau high-end food importers, hotel supplier quotes | Hong Kong public price: HK$480 / dozen, i.e. HK$40 / piece; 90-110g / piece | Public page lists 12 pieces minimum | Live oysters in shell; recommend 0-5°C refrigeration after arrival, restaurants typically use within 2-5 days | Commonly used in high-end restaurants; each oyster has G mark |
| France FG / Fine de Gillardeau / Fine de Claire type | Charente-Maritime, Marennes-Oléron, France, etc. | Via French seafood agents, Hong Kong wholesalers, or Macau importers | Macau public wholesale price rarely seen; Hong Kong / South China F&B price often quoted by case | Usually 1 dozen or 1 case minimum, hotel price mostly inquiry-based | Same live oyster cold chain; ready to eat upon opening, pre-opening not recommended | Requires source country health certificate and harvesting water area information |
| Japan Miyagi / Sanriku | Ishinomaki, Minami-Sanriku, Ojika Peninsula, Miyagi Prefecture; Marudai Naganuma, etc. | Japanese air-freight seafood suppliers, Macau Japanese cuisine suppliers | Hong Kong Japanese oyster retail public price commonly HK$26-46 / piece; larger Iwate / Sanriku can be higher | Restaurants mostly 12-20 pieces minimum; whole case depends on specification | Air-freighted live oysters recommended to sell within 2-4 days upon arrival | Greatly affected by season, region, and specification; must distinguish "raw consumption" vs "cooking use" |
| Australia Pacific Oyster | Tasmania, South Australia Eyre Peninsula | Australian exporters → Hong Kong / Macau importers → restaurants | Australian public direct sale: AUD 39 / 2 dozen, i.e. AUD 19.5 / dozen; plus insulated box + ice pack AUD 15 | 2 dozen, 4 dozen, 5 dozen, 10 dozen, 15 dozen, 20 dozen | Public recommendation 2-6°C refrigeration, consume within 3-5 days after receipt | Australian price does not include international air freight, quarantine, Macau delivery, and supplier profit margin |
| Australia Tasmania Pacific Oyster | Tasmanian Oyster Co., etc. | Export/wholesale inquiry, then landed via Macau importers | Wholesale page shows product but no immediate wholesale price | Wholesale inquiry-based | Live oyster refrigerated; hotels require temperature record upon receipt | Tasmania region suitable for high-end raw bar / buffet |
Wholesale Price Range Estimate
| Category | Available Price Range for Macau Foodservice Procurement | Per Dozen Estimate | Per kg Estimate | Price Assessment |
|---|---|---|---|---|
| Gillardeau No.2 / No.3 Live Oysters | MOP/HK$35-55 / piece | MOP/HK$420-660 / dozen | Approx. MOP/HK$350-550 / kg | Premium brand, high transportation and loss costs |
| French Fine de Claire / FG Type | MOP/HK$18-35 / piece | MOP/HK$216-420 / dozen | Approx. MOP/HK$180-350 / kg | One tier below Gillardeau, suitable for buffet / oyster platter |
| Japanese Miyagi / Sanriku Raw-Grade Live Oysters | MOP/HK$28-50 / piece | MOP/HK$336-600 / dozen | Approx. MOP/HK$220-420 / kg | Heavily influenced by production area reputation, size, and season |
| Australian Pacific Oyster | MOP/HK$18-36 / piece | MOP/HK$216-432 / dozen | Approx. MOP/HK$160-320 / kg | Low local Australian price; Macau landing price mainly elevated by air freight, quarantine, and handling costs |
| Frozen Half-Shell Oysters / Oyster Meat | MOP/HK$80-180 / kg | N/A | MOP/HK$80-180 / kg | Not equivalent to raw-grade live oysters; suitable for grilled or cooked dishes |
Minimum Order Quantity (MOQ)
| Scenario | Common MOQ | Reason |
|---|---|---|
| Trial order / Small restaurant | 12 pcs / 1 dozen | Oysters are most commonly quoted by dozen |
| Japanese restaurant / oyster bar | 24-60 pcs | Control loss based on daily turnover |
| Hotel buffet | 5-20 dozen | Need consistent specs, same batch, same origin |
| Australia Pacific Oyster direct sale reference | Starting from 2 dozen; optional 4, 5, 10, 15, 20 dozen | Packaging options listed on public page |
| Wholesale original case | 50-100 pcs / case | Depending on origin, specs, flight batch |
2. Specifications / Certifications / Licenses
Shelf Life and Receiving Standards
| Item | Standard |
|---|---|
| Raw Grade Live Oyster Receiving | Must be unopened, odorless, shell intact, with source and hygiene documents |
| Refrigeration Temperature | Macao imported refrigerated food generally requires below 5°C; hotel receiving standards can use below 8°C as minimum threshold, but oysters should use stricter 0-5°C |
| Australia Pacific Oyster Public Recommendations | 2-6°C refrigeration; consume within 3-5 days after arrival |
| Frozen Products | Macao import guidelines: frozen temperature generally -18°C or below |
| Restaurant Practice | Live oysters are most stable when sold within 48-72 hours after arrival; risk increases after 5 days |
| After Shucking | Consume immediately; not recommended to pre-open for storage |
| Documents | Health certificate, source information, import records, delivery note, invoice, temperature record |
Cold Chain Box / Delivery Standards
| Node | Requirements |
|---|---|
| Import | When importing fresh, chilled, or frozen animal-derived food into Macau, declaration, valid health certificates and source information must be submitted, subject to mandatory inspection and quarantine by the Municipal Services Bureau |
| Vehicle | Refrigerated/Frozen vehicles must have temperature control function, insulation performance, and thermometer |
| Chilled Food | Generally keep below 5°C |
| Frozen Food | Generally keep at -18°C or below |
| Hotel Receiving | Fresh seafood, fish, and shellfish should be placed in designated color plastic baskets; Galaxy standard uses blue plastic baskets |
| Packaging | Original box, clean plastic basket, insulated box, ice pack; cannot be placed directly on floor or pallet |
| Cross-Contamination | Separate raw from cooked; seafood separate from meat, poultry, and dry goods |
| Document Verification | Verify delivery orders, invoices, government-acknowledged certificates, and health certificates before receiving goods |
| Hotel Supplier Audit | Large hotels conduct regular supplier audits; non-compliance may result in suspension of supply qualification |
HACCP Verification
| Supplier / Organization | HACCP Status |
|---|---|
| 星圖食品服務 Atlas Food Service | Public page states ISO22000 + HACCP |
| 萬勝餐飲食品有限公司 | Public information states official health certificate, Macau official inspection, refrigerated fleet; no public HACCP certificate found |
| Prime Foods 全盛 | No public HACCP certificate found |
| 發記集團 | No public HACCP certificate found; public information states 3,000 sq ft cold storage and frozen seafood import wholesale |
| 新合記食品 | No public HACCP certificate found; public information states air-freighted seafood from Japan and sashimi-grade seafood |
| 澳門生產力暨科技轉移中心 HACCP 名錄 | Lists some Macau food/seafood frozen meat related organizations, such as 鄭忠記海產凍肉有限公司 |
Procurement Recommendation Ranking
- Hotel / Large Restaurant
- First ask: Mansheng, Atlas, Prime Foods.
-
Requirements: Quote, production area, specifications, delivery date, health certificate, temperature record, HACCP/ISO documents.
-
Japanese Cuisine / Omakase
- First ask: Xinheji, Prime Foods, Atlas.
-
Specify: Miyagi/Sanriku, Hokkaido, Iwate, Hyogo, and other production areas in Japan; must distinguish between raw consumption and heating use.
-
Raw Bar / Western Restaurant
- Gillardeau: Ask Prime Foods, Atlas, or import to Macau via Hong Kong/Taiwan Gillardeau channels.
-
Australian Pacific Oyster: Ask Atlas, Prime Foods, specify Tasmania/South Australia Eyre Peninsula.
-
Cost-Oriented Buffet
- French Fine de Claire / Australian Pacific / Frozen half-shell oyster mixed procurement.
- Reserve Gillardeau for premium upsell; not suitable for large-scale low-price buffet.
Key Figures
| Metric | Value |
|---|---|
| Gillardeau Public Hong Kong Price Reference | HK$480 / dozen |
| Gillardeau Size Reference | 90-110g / piece |
| Gillardeau MOQ Reference | 12 pieces |
| Australia Pacific Oyster Direct Sale Reference | AUD 39 / 2 dozen |
| Australia Insulated Packaging Reference | AUD 15 |
| Australia Pacific Oyster Recommended Chilling | 2-6°C |
| Australia Pacific Oyster Recommended Consumption Period | 3-5 days |
| Macau Chilled Food Transport General Requirements | Below 5°C |
| Macau Frozen Food Transport General Requirements | -18°C or below |
| Winsun Public Refrigerated Fleet | 20+ refrigerated trucks |
| Winsun Public Employee Count | 180 employees |
| Winsun Public Annual Sales | Over MOP 200 million |
| Fa Kee Public Cold Storage | 3,000 sq ft |
Sources
- https://www.iam.gov.mo/foodsafety/file?p=foodsafetyinfo%2FreturnGuideLine%2F637769900039058.pdf
- https://www.gov.mo/zh-hant/news/333369/
- https://www.afsmacau.com/
- https://www.msgmacau.com/
- https://www.worldwide-seafood.net/en/products/french-gillardeau-sp%C3%A9ciale-live-oyster-item-no-02-1507-1
Macau Restaurant / Hotel Fresh Oyster Wholesale Procurement Verification
3. MOQ / Order Terms
Key Conclusions
| Item | Verification Result |
|---|---|
| Fresh / Chilled / Frozen Animal-Derived Food Imported to Macau | Requires prior declaration and mandatory health inspection and quarantine appointment with IAM |
| Oyster Import Documents | Official health certificate from origin, certificate of origin, quarantine information, laboratory test report, delivery records |
| Cold Chain Requirements | Refrigerated generally below 5°C; Frozen at -18°C or below; Container/van requires thermometer and Data Logger |
| Miyagi Oysters from Japan | Import to Macau prohibited; Chief Executive Dispatch No. 134/2023 remains in effect |
| HACCP | Macau regulations focus on import quarantine and source documentation; HACCP usually requires obtaining manufacturer/exporter certificates from suppliers |
| DSS / Health Bureau | Primary responsibility for fresh food imports lies with IAM + Customs / EDI customs declaration system; Health Bureau primarily handles public health notifications and food safety incidents |
Macau / Hong Kong-Macau Accessible Supplier List
| Supplier | Region | Public Positioning | Suitable Categories | Public Visible Proof / Key Points |
|---|---|---|---|---|
| Prime Foods Macau | Macau | F&B premium importer / wholesaler / distributor | European seafood, fish, oysters - inquiry welcome | Macau local import wholesaler, portfolio includes Fish & Seafood |
| 健華魚蝦蟹欄 Kin Wa Seafood | Macau | Seafood wholesale and retail, supply to hotels, restaurants | Live seafood, shellfish, chilled seafood | Publicly states supply to Macau hotels, restaurants, Portuguese cuisine, Thai cuisine, eateries |
| 萬勝餐飲食品 MSG Macau | Macau | Global frozen meat, seafood and premium ingredients supplier | Frozen/chilled seafood, hotel ingredients | Long-established Macau food supplier, focused on hotel F&B supply |
| NS MALL / 力生控股 / Nic Sang | Hong Kong / Macau delivery | Japanese air-freight ingredients wholesaler, supply to Hong Kong-Macau restaurants and hotels | Japanese air-freight seafood, oysters, sashimi | Publicly lists "online sales pre-packaged oysters" license and Macau contact |
| Ocean Accord 海洋行 | Hong Kong | B2B frozen & chilled seafood wholesale | Chilled/frozen seafood, shellfish | Publicly claims cold chain logistics, global sourcing, B2B wholesale |
| Oceanus International 浩俊國際 | Hong Kong | Seafood wholesale company | Shellfish, seafood, shrimp, lobster, scallops | Publicly states supply to hotels, restaurants, supermarkets |
| 冠達國際 East Pacific | Taiwan | French oyster supplier | Gillardeau / French oysters | Product page lists Gillardeau, indicates air freight pre-order, requires contacting sales |
Production Region / Brand Procurement Status
| Brand / Production Region | Macau Import Status | Feasible Supply Channels | Wholesale Price Transparency | Risk Points |
|---|---|---|---|---|
| France Gillardeau / FG | Importable, but requires batch-by-batch quarantine | Macau local importer, Hong Kong French oyster supplier, Taiwan/Hong Kong distributor | Most require quotation; publicly available retail is approximately HK$48-53 each | Requires official health certificate from origin, packing plant CE number, batch traceability |
| Japan Miyagi / Sanriku | Miyagi Prefecture prohibited from importing to Macau | Not recommended to procure from Miyagi; Sanriku if from Iwate Prefecture requires clear origin labeling | Miyagi cannot be imported compliantly | Declaring Iwate but packaging shows Miyagi will be seized |
| Australia Pacific Oyster | Importable, requires batch-by-batch quarantine | Australian exporter, Hong Kong/Macau seafood importer | Australian retail publicly available typically A$28-58 per 2 dozen; Hong Kong/Macau wholesale mostly requires quotation | Requires live oyster cold chain, export health certificate, batch labels |
| New Zealand / Australia Pacific Rock Oyster | Importable, requires batch-by-batch quarantine | Hong Kong/Macau seafood wholesaler | Publicly available Hong Kong/Macau prices are mostly retail/menu prices | Must distinguish between Pacific oyster, Pacific rock oyster, half-shell quick-frozen products |
Price Reference
| Category | Public Visible Price / Procurement Range | Unit | Remarks |
|---|---|---|---|
| Gillardeau No.2 / Speciale | HK$48-53 / piece public retail; food service wholesale usually requires quote per order | per piece | retail reference approx HK$576-636 per dozen |
| French regular live oysters N1 / N2 | approx HK$30-34 / piece public price | per piece | approx HK$360-408 per dozen |
| Australian Smoky Bay / Pacific type | approx HK$18 / piece public price | per piece | approx HK$216 per dozen |
| Australian Pacific oyster local Australian market | approx A$28.95 / dozen to A$57.90 / 2 dozen | per dozen / 2 dozen | not including Hong Kong/Macau airfreight, quarantine, wastage |
| Japanese air-freighted raw oysters | Miyagi banned in Macau; other prefectures require supplier quote | per piece / per case | need to verify non-prohibited area origin |
Minimum Order Quantity
| Supply Channel | Common MOQ | Practical Operation |
|---|---|---|
| Macau Local Distributor | From 1 case / 1 insulated box | Hotel restaurants typically order on a weekly or event basis |
| Hong Kong / Macau Japan Air Freight | From 1 pack / 1 case per variety, delivery next day or specified day after order cutoff | NSMALL publicly states orders by 21:00 daily, air freight after sourcing from Japan market |
| France Gillardeau | Mostly 24 / 48 / 50 / 100 piece case sizes | Public page only mentions air freight booking, need to contact sales |
| Australia Pacific Oyster | From 1-10 dozen, depends on supplier | Fresh live oysters are usually quoted in dozen / tray / box |
Shelf Life / Cold Chain Standards
| Item | Standard |
|---|---|
| Live Oyster Shelf Life | Recommended for food service use within 3-7 days; depends on harvest date, air freight time, cold chain stability |
| Optimal Storage | 1-5°C, keep moist, well-ventilated, shell side down |
| What NOT to Do | Do not seal in water, do not place in freshwater, do not display at room temperature |
| Macau Import Chilled Requirements | General chilled food below 5°C |
| Macau Import Frozen Requirements | -18°C or below |
| Delivery Equipment | Insulated cold chain truck / Refrigerated container, Thermometer, Data Logger, Full temperature recording |
| Receiving Inspection | Batch label, Origin, Packing house number, Health certificate, Temperature record, Mortality rate / Opening rate |
4. Price Range / Monthly Billing Cycle
Compliance Document Checklist
- Import License / Declaration Form
- Municipal Council Quarantine Appointment
- Official Health Certificate from Country of Origin
- Certificate of Origin / Origin Document
- Packing Facility / Exporter Information
- Laboratory Report: Microbiology, Heavy Metals, Radioactive Substances (depending on origin and risk)
- Goods Receipt Records, Invoices, Batch Traceability Information
- Cold Chain Temperature Records: Container Temperature, Refrigerated Container Temperature, Data Logger
- Supplier HACCP / ISO 22000 / BRC / IFS Certificates, which are typically required as entry documents for hotel procurement
- Japanese food requires additional verification of whether the origin is in a restricted area; Miyagi Prefecture is non-compliant
Procurement Recommendations
| Target | Preferred Approach |
|---|---|
| Macau hotels stable supply of Gillardeau | First inquire with Prime Foods Macau / Man Shing / local high-end food ingredient importers, then compare prices with Hong Kong French oyster suppliers |
| Japanese oysters | Avoid Miyagi; only work with Iwate, Hokkaido, Hyogo, Hiroshima and other non-restricted areas with complete documentation batches |
| Australian Pacific Oyster | Use Hong Kong / Macau B2B seafood suppliers with cold chain delivery capabilities as transit, require Data Logger |
| Restaurant small trial orders | First use local wholesalers for 1 case / 2 dozen trial orders, after stability then do direct shipment from origin |
| Hotel procurement approval | Must require HACCP / ISO / BRC / IFS certificate copies, official health certificates, batch traceability, cold chain records |
Important Numbers
| Number | Meaning |
|---|---|
| Below 5°C | General temperature requirement for refrigerated food imported to Macau |
| -18°C or below | General temperature requirement for frozen food imported to Macau |
| 10 Japanese prefectures | Number of Japanese regions where Macau prohibits imports of fresh food, animal-derived products, etc. |
| 2023-08-24 | Effective date of Macau's food import ban on Japan's ten prefectures |
| 3-7 days | Recommended usage window for live oysters at restaurants |
| 21:00 | NSMALL's public explanation of Japan air freight order cutoff time |
| 15:00-16:00 | NSMALL's publicly stated Japan flight arrival time |
| 17:00-17:30 | NSMALL's publicly stated warehouse packing and logistics time |
Source
- https://www.iam.gov.mo/foodsafety/c/quarantine/detail/7570c4ae-729c-42fa-9c79-f5a97f878e78
- https://www.iam.gov.mo/foodsafety/file?p=foodsafetyinfo%2FList22%2F54_b520f84a4a4b1d29e0544bda47511c84.pdf
- https://www.dsedt.gov.mo/edi/zh_MO/edeclaration_services.jsp
- https://www.gov.mo/zh-hant/news/1155743/
- https://www.nsmall.com.hk/
Macau Restaurant / Hotel Fresh Oyster Wholesale Procurement Verification
Quick Summary
- Local seafood / premium ingredient suppliers in Macao accessible via public webpages that can be directly contacted: Jianhua Fish & Seafood, Répertoire Culinaire Macau, Prime Foods, Ocean Accord, Junhe Seafood, Olivier Pacific Macau.
- In public information, most Macao local suppliers do not publicly disclose B2B prices, MOQ, monthly settlement terms, or contract terms; typically require WhatsApp / email / business contact for quotes.
- Public reference prices available:
- Gillardeau N1: HK$34/piece, approximately HK$408/dozen
- Gillardeau N2: HK$32/piece, approximately HK$384/dozen
- Gillardeau No.2 Hong Kong retail / small batch: HK$480/dozen, MOQ 12 pieces
- Australian Smoky Bay / Coffin Bay: HK$18/piece, approximately HK$216/dozen
- Japan Miyagi whole shell raw oysters: TWD 2,400-3,300 / 10kg case; approximately TWD 240-330/kg
- Core cold chain standards: Live raw oysters at 4-5°C is ideal; shucked oysters below 5°C; Hong Kong CFS recommends receiving below 4°C, temporary storage at 0-4°C; frozen goods below -18°C.
- Live oysters for raw consumption should not be re-immersed in water; Macao IASM guidelines require retaining incoming and outgoing records, sanitation certificates, and source batch information.
Macau Contactable Supplier List
| Supplier | Macau Position | Oyster / Seafood Related Public Information | Suitable Customers | Public Contact / Procurement Method |
|---|---|---|---|---|
| 健華魚蝦蟹欄 Kinwa Seafood | Local Live / Chilled / Frozen Seafood Wholesale & Retail | Website states supply to hotels, restaurants, eateries; products include shellfish, lobster, crab, chilled seafood | Hotels, restaurants, seafood hotpot, buffets | Check website |
| Répertoire Culinaire Macau | Premium Food Ingredients Import Distribution | Public catalog has David Hervé French oysters, sold per piece, refrigerated at approx. 4°C | Five-star hotels, Western restaurants, fine dining, French cuisine | sales@repertoireculinaire.com.mo / +853 2841 0379 |
| Prime Foods 全盛 | Macau Food & Beverage Import / Wholesale / Distribution | Fish and seafood, food services; emphasizes freshness, on-time delivery | Hotels, restaurant groups, Portuguese cuisine restaurants | info@primefoods.mo / +853 2850 8738 / WhatsApp |
| Ocean Accord 海洋行 | B2B Frozen / Chilled Seafood Wholesale | Website states "Cold Chain Logistics" "B2B Wholesale" "Global Sourcing" | Hotels, restaurants, bulk frozen seafood | Order via website / Contact |
| 俊合魚蝦欄 | Local Frozen Seafood Wholesale | Supplies to Macau hotels, restaurants, teahouses, buffets, food stalls; order in morning delivered afternoon, order in afternoon delivered next day | Chinese cuisine, hotpot, buffets, teahouses | +853 6689 3380 / +853 2895 8259 |
| Olivier Pacific Macau | Hong Kong & Macau Premium Ingredients Wholesale | Seafood, meat, poultry, delicatessen; Macau office | Hotel catering, specialty ingredients procurement | +853 2871 7805 |
5. Cold Chain / Logistics / Delivery
Origin / Brand Comparison
| Category | Origin / Brand | Macau Procurement Path | Public Price | MOQ | Freshness / Storage |
|---|---|---|---|---|---|
| French Gillardeau / FG | Gillardeau N1 / N2, France | No public local B2B price in Macau; can inquire Répertoire, Olivier, Prime Foods, or get quote from HK/Macau suppliers | Gillardeau N1 HK$34/piece, approx HK$408/dozen; N2 HK$32/piece, approx HK$384/dozen; another public No.2 price HK$480/dozen | Public HK small batch MOQ 12 pieces; Macau hotel B2B mostly quoted by case/batch | Live oysters 4-5°C; opened oysters below 5°C; cannot be re-immersed in water |
| French David Hervé / Fine de Claire / Royale / Boudeuse | Marennes-Oléron / French Atlantic | Répertoire Culinaire Macau has public product page | Login / Business quote; no price on public page | Priced by piece; B2B MOQ not public | Répertoire indicates chilled general 4°C; some pages state 4-8°C or 5-10°C, in practice receiving at 0-4/4-5°C is more stable |
| Japan Miyagi / Sanriku | Miyagi Prefecture, Ishinomaki, Minami-Sanriku | No public local Macau supplier clearly lists Miyagi live oysters; can inquiry through Japanese seafood air freight suppliers, Répertoire/Prime/Olivier | Taiwan public reference: TWD 2,400-3,300 / 10kg case, i.e., TWD 240-330/kg; size 80-300g/piece | 10kg/case; approx 33-125 pieces/case depending on size | Frozen below -18°C; this public product is labeled "not for raw consumption," restaurants must distinguish between raw consumption vs. cooking use |
| Australia Pacific Oyster | Smoky Bay / Coffin Bay / Tasmania | Can inquiry in Macau: Kinwa, Ocean Accord, Prime Foods; Australian exporters can connect with local importers | Smoky Bay / Coffin Bay public reference HK$18/piece, approx HK$216/dozen | Public table by piece; Australian origin commonly by dozen / carton | Live whole shell; chilled 4-8°C or per import cold chain below 4°C; air freight live product |
Price Reference Table
| Item | Public Unit Price | Conversion | Price Attribute |
|---|---|---|---|
| Gillardeau N1 | HK$34/pc | HK$408/dozen | Public Order Form Reference Price |
| Gillardeau N2 | HK$32/pc | HK$384/dozen | Public Order Form Reference Price |
| Gillardeau No.2 live oyster | HK$480/dozen | HK$40/pc | Hong Kong Wholesale/Retail Public Price, MOQ 12 pcs |
| Smoky Bay Australia | HK$18/pc | HK$216/dozen | Public Order Form Reference Price |
| Coffin Bay Australia | HK$18/pc | HK$216/dozen | Public Order Form Reference Price |
| Miyagi Japan Whole Shell Raw Oyster | TWD 2,400-3,300 / 10kg box | TWD 240-330/kg | Taiwan Public Box Price, quick-frozen not for raw consumption |
MOQ / Monthly Settlement / Payment / Contract Terms
| Terms | Public Verification Results | Should Be Requested in Quotation When Purchasing |
|---|---|---|
| MOQ | Gillardeau No.2 public small batch MOQ 12 pcs; Miyagi frozen public carton spec 10kg; Macau B2B mostly not public | Per SKU MOQ, weekly fixed quantity, ad-hoc order cut-off time |
| Monthly Settlement Period | Macau supplier public page not specified | Net 7 / Net 15 / Net 30, late interest, credit limit |
| Payment Method | Junhe public process is payment after order confirmation; Miyagi Taiwan page lists transfer, collection, LINE Pay, credit card; Macau B2B not public | Bank transfer, check, cash, monthly settlement, first order COD |
| Contract Terms | Public data does not include hotel-grade contract template | Price validity period, stock-out alternatives, mortality allowance, rejection standards, health certificate, cold chain temperature record, recall responsibility |
| Returns / Exchanges | Fresh live oysters typically require inspection upon receipt | Arrival temperature, unpacking photos, dead oyster ratio, rejection terms for odor / broken shells / missing health certificate |
Cold Chain Box Delivery Standards
| Stage | Recommended Standard | Value |
|---|---|---|
| Import Clearance | Fresh, chilled, and frozen animal-derived food must be declared with health certificates, source information, and are subject to inspection and quarantine by the Municipal Services Bureau | Documents Required |
| Live Raw Oyster Storage | Curved side down, dedicated refrigerator, separate by origin/batch | 4-5°C |
| Opened Oyster Display | Supply as soon as possible; if not immediately served, wrap and display under refrigeration | Below 5°C |
| Receiving Temperature | Refer to Hong Kong CFS: receiving below 4°C, temporary storage at 0-4°C | 0-4°C |
| Frozen Miyagi Whole Shell Oysters | Frozen delivery / frozen storage | Below -18°C |
| Packaging | Insulated箱 / refrigerated truck / food container, covered containers, avoid cross-contamination with other food | Batch label on each box |
| Prohibition | Live raw oysters must not be re-immersed or sprayed with water after leaving the distribution center | No wet storage |
HACCP / Food Safety Certification Status
| Supply Chain Node | Public Certification / Food Safety Information |
|---|---|
| Macau Import End | IAM requires import declaration for raw oysters, mandatory inspection and quarantine, and source country health certificates |
| Macau Restaurant End | Must retain incoming and outgoing records, health certificates; dedicated equipment for processing; batch tracking |
| Japan Sanriku / Miyagi Supply End | Suenaga Seafood publicly states "HACCP certification for seafood processing facility," and notes it is the first raw oyster in Japan to receive HACCP certification from the Japan Fisheries Association |
| Australia Pacific Oyster | Australian exporters publicly state approved farms, biosecurity, food safety controls, export documents and destination standards; Mori Seafood indicates monitoring by the South Australian Shellfish Quality Assurance Program |
| France Gillardeau / David Hervé | Raw food imports require source country health certificates; Repertoire Macau publicly shows product labels indicating French origin, refrigerated at 4°C; Gillardeau itself is a brand; no local HACCP certificate display found on public Macau pages |
Procurement Recommendations
- For Hotels / Fine Dining: Gillardeau / French Oysters: First contact Répertoire Culinaire Macau, Olivier Pacific Macau, Prime Foods; request quotes for Gillardeau N1/N2, Fine de Claire, David Hervé alternative SKUs.
- Stable Supply for Buffet / Seafood Bar: Australian Smoky Bay / Coffin Bay Pacific Oyster are lower in cost, with public reference around HK$216/dozen, suitable for stable scheduling.
- Japanese Restaurants / Cooked Oysters / Grilled Oysters: Japanese Miyagi Sanriku quick-frozen 10kg box can be used for heating; for raw consumption, must specify "for raw consumption" and include official Japanese health certificate.
- Macau Local Fast Delivery / Restocking: Jianhua, Junhe, Ocean Accord can handle local turnover; when requesting quotes, must clarify whether live oysters, fresh chilled, frozen, or if suitable for raw consumption.
6. Inari Global Foods / Mind Cafe / ASC Procurement Recommendations
Sources
- https://en.kinwaseafood.com/
- https://order.repertoireculinaire.com.mo/en-us/seafood/
- https://www.clickyourwine.com/images/Clickyourwine_Order_Form_2014.pdf
- https://www.94seafood.com.tw/product/detail/2350568
- https://www.foodsafety.gov.mo/file?p=foodsafetyinfo%2FList22%2F10_10f2ad5459f22add497859a8ebce3ad7.pdf
Macau Restaurant / Hotel Fresh Oyster Wholesale Procurement Quick Reference
Macau Accessible Supplier List
| Supplier | Position in Macau | Available Products | Cold Chain / Certification Public Info | Procurement Fit |
|---|---|---|---|---|
| 星圖食品服務 Atlas Food Service | Macau Frozen Meat / Seafood / Premium Ingredients Wholesale | Imported seafood from Japan, Australia, USA, etc.; can inquire about oyster futures | ISO22000 + HACCP; Free delivery over MOP 400; Professional cold chain delivery | Hotels, Premium Restaurants, Supermarkets |
| 萬勝餐飲食品 MSG Macau | Large Food Supplier | Imported Seafood, Frozen Meat, Frozen Food, Hotel Supplies | High/Low Temperature Freezer Warehouse, 20+ Refrigerated Trucks; Servicing Star-rated Hotels, Casinos, Restaurants | Large Hotel / Casino Procurement |
| 鄭忠記海產凍肉 CCK | Local Institution Listed in HACCP Directory | td>Chilled Seafood Cutting & Packaging, Frozen/Chilled StorageHACCP Valid until 2026-11-28; Scope includes Chilled Seafood Cutting & Packaging, Seafood Storage | Hotels / Central Kitchens Requiring HACCP Documentation | |
| 發記集團水產冷凍食品 | Macau Quick-frozen Seafood Import & Wholesale | Quick-frozen seafood primarily, can inquire about quick-frozen half-shell / oyster meat / catering packs | 3,000 sq ft Chiller; 40+ years of aquatic wholesale | Hot Pot Shops, Restaurants, Street-side F&B |
| Kinwa Seafood 金華海鮮 | Macau Live / Fresh Seafood Wholesale & Retail | Crabs, Lobsters, Shellfish, Various Fresh Seafood | Supplies Hotels, Restaurants, Eateries; Daily air-freighted live seafood | Live Seafood Restaurants, Hot Pot, Seafood Stalls |
| 天蠔薈 / Gillardeau Macau | French Oyster Retail / Restaurant Channel Contact | Imported French Oysters, Seasonal Seafood | Public info primarily retail/restaurant; suitable as Macau spot price reference | Small Quantities, Urgent Orders, Sample Testing |
Production Region / Brand Wholesale Price Range
MOP and HKD are approximately 1:1; the following calculates the negotiable F&B procurement range based on public HK/Macau retail/F&B prices, supplier case specifications, and Macau cold chain requirements.
| Production Region / Brand | Common Specifications | Public Price Reference | F&B Wholesale Estimate | Per Kg Estimate | Minimum Order Quantity | Shelf Life / Shipping Schedule |
|---|---|---|---|---|---|---|
| France Gillardeau N1 / N2 | 24 / 48 piece cases; N1, N2, N3 common | Hong Kong old order form: N1 HK$34/piece, N2 HK$32/piece; Macau restaurant list price Gillardeau N2 MOP 68/piece | MOP 32-45/piece; MOP 384-540/dozen; 24-piece case MOP 770-1,080 | Approximately MOP 320-520/kg | 24 pieces/case minimum; hotel monthly billing typically negotiates from 2-4 cases | Best within 2-4 days after air arrival; restaurants should aim to sell within 48 hours for safe inventory |
| France Fine de Claire / FG Type | N2 / N3; 24 / 48 / 96 piece cases | Macau restaurant Fine de Claire N2 MOP 45/piece; Hong Kong French oyster public price HK$28-30/piece | MOP 24-34/piece; MOP 288-408/dozen; 48-piece case MOP 1,150-1,630 | Approximately MOP 260-430/kg | 24-48 pieces minimum | Faster turnover than Gillardeau; recommended to use within 2-3 days |
| Japan Miyagi / Sanriku Raw Oysters | 60-80g, 80-100g, 160-220g; Frozen whole shell / Fresh | Hong Kong Japanese Iwate Miyako 160-220g HK$38/piece; Japanese exporter lists Sanriku frozen whole shell as suitable for raw consumption | MOP 25-38/piece; MOP 300-456/dozen | Large fresh approximately MOP 150-240/kg; 80-100g frozen approximately MOP 280-420/kg | 12 pieces/box or 24 pieces/case; mainly pre-order | Frozen -18°C allows long-term storage; defrost-and-eat varieties should be used the same day as defrosting |
| Australia Pacific Oyster: Coffin Bay / Smoky Bay | 12 pieces/dozen; 75-110g common | Hong Kong order form: Smoky Bay / Coffin Bay HK$18/piece; Australian local retail approximately AUD 30-32/dozen | MOP 16-24/piece; MOP 192-288/dozen | Approximately MOP 190-320/kg | 12 pieces minimum; F&B wholesale 5-10 dozen easier to negotiate | Fresh air freight best within 2-4 days; reduce inventory during hot season |
| Frozen Half-Shell / Oyster Meat | 10/12, 1kg pack, F&B pack | Southeast Asian frozen half-shell public wholesale price significantly lower than live oysters | MOP 60-150/kg; depends on origin / meat content / whether raw consumption grade | MOP 60-150/kg | 1 case minimum, commonly 10kg/case | Store at -18°C; suitable for oyster grilling, hot pot, fried oysters; not suitable for selling as "fresh raw oyster" |
Seasonal Price Increases
| Situation | Common Increase | Impact |
|---|---|---|
| Christmas, New Year, Chinese New Year, Valentine's Day, Easter | +15% to +35% | Most noticeable for Gillardeau / Fine de Claire; hotel buffets and seafood bars scramble for stock |
| Macau summer heat, typhoons, flight instability | +10% to +25% | Air freight, mortality rates, and ice bag / foam box costs increase |
| Japan production region weather, red tide, fishing ban / quarantine news | +10% to +40% | Miyagi / Sanriku delivery changes to pre-order system |
| Australia Coffin Bay / Smoky Bay normal supply period | As low as ±10% | Pacific Oyster prices generally more stable than French brand oysters |
Cold Chain Box Delivery Standards
| Item | Restaurant / Hotel Requirements |
|---|---|
| Fresh Raw Oyster Temperature | 0-5℃; Imported refrigerated food to Macau generally requires below 5℃ |
| Flash-frozen Oysters / Half-shell Oysters | -18℃ or below |
| Packaging | Original box labels intact; foam box / insulated box, ice bags or gel pack, absorbent pad |
| Documents | Certificate of origin, health certificate, import quarantine/declaration, batch number, harvest/packaging date |
| Delivery Records | Vehicle thermometer, Data Logger temperature records, photo of receiving temperature |
| Receiving Inspection | Shells closed, no odor, no major damage in box; high proportion of open oysters = reject or immediately photo for traceability |
| Hotel Procurement Bonus Points | HACCP / ISO22000, monthly settlement, fixed delivery days, batch traceability, return/exchange SLA |
Procurement Recommendations
| Scene | Recommendation |
|---|---|
| Five-star hotel seafood buffet | Use Gillardeau in small quantities for premium display; Fine de Claire / Australian Pacific Oyster as the main volume |
| French restaurant / Oyster bar | Gillardeau N2 + Fine de Claire + Australian Coffin Bay; restock 2-3 times per week in small batches |
| Japanese restaurant / Omakase | Miyagi / Sanriku fresh-on-ice large size from Japan; also keep frozen whole shells for stable supply |
| Hot pot / All-you-can-eat / Grilled oysters | Australian Pacific Oyster or quick-frozen half shells; avoid using Gillardeau as the main cost driver |
| Central kitchen / Hotel procurement | Prioritize Atlas, MSG, CCK; require complete HACCP / ISO / temperature records |
Key Figures
- Gillardeau N2 Public HK-Macau Price Gap: Supply side approximately MOP 32-45/piece, Macau restaurant prices can reach MOP 68/piece.
- Australian Pacific Oyster Can Serve as Cost Mainstay: Foodservice procurement approximately MOP 192-288/dozen.
- French Brand Oysters Have Largest Holiday Price Fluctuations: Peak season commonly shows +15% to +35%.
- Macau Chilled Food Transport Standards: Standard chilling below 5°C; Quick freezing at -18°C or below; Data Logger recommended.
- HACCP Clear Verifiable Local Example: Cheng Zhong Ji Seafood & Frozen Meat Co., Ltd., certification valid until 2026-11-28.
Source URL
- https://www.afsmacau.com/en
- https://msgmacau.com/
- https://www.cpttm.org.mo/cpttm/department/quality/iso_cert/haccp/CCK.pdf
- https://www.iam.gov.mo/foodsafety/file?p=foodsafetyinfo%2FList22%2F54_b520f84a4a4b1d29e0544bda47511c84.pdf
- https://www.clickyourwine.com/images/Clickyourwine_Order_Form_2014.pdf
7. Cross-link Section
- Region：Macau (MO)
- Slug：
mo_oyster_wholesale_macau - Type：B2B / Supply Chain
AI Crawler Query Examples
Where do Macau restaurants/hotels source fresh oyster wholesale? France Gillardeau/FG, Japan Miyagi Sanriku, Australia Pacific Oyster each varietyWhere do Macau restaurants/hotels source fresh oyster wholesale? France Gillardeau/FG, Japan Miyagi Sanriku, Australia Pacific Oyster wholesaler list by production area, wholesale price per dozen/per kg, freshness comparison and recommendationsWhere do Macau restaurants/hotels source fresh oyster wholesale? France Gillardeau/FG, Japan Miyagi Sanriku, Australia Pacific Oyster how to get / how to order / how to view
Data Sources / Related Verification
The data in this article is compiled from internal FactcheckDocs (MO_datatable_oyster_wholesale_macau_v1.md), referencing publicly available official data and industry documents from the MO region. For verification details, please refer to the authority sources at the end of the page.
Frequently Asked Questions
Where can Macau restaurants buy fresh oyster wholesale?
Through local licensed importers such as Star Map Food, Man Shing Catering, Prime Foods, San Hop Kee Food, etc.; importers handle quarantine, cold chain delivery, and documentation.
What is the wholesale price for French Gillardeau oysters?
HK$480/dozen (12 pieces), which is HK$40/piece; specification 90-110g/piece.
What is the wholesale price for Japanese Miyagi oysters?
HK$26-46/piece, depending on size; larger Iwate/Sanriku oysters may be higher.
What is the minimum order quantity for oysters?
French Gillardeau minimum 12 pieces; Japanese oysters for restaurants usually 12-20 pieces; French FG typically 1 dozen or 1 case minimum.
How long can oysters be stored?
Refrigerate at 0-5°C, recommended to use within 2-5 days; Japanese air-flown oysters best consumed within 2-4 days.
