A sinner’s delight. A special sweet potato and rice flour are splashed on a pan and eggs are cracked over. The final result is a crispy gummy, eggy pancake flavoured with mild fish sauce and topped with fresh, quick seared juicy oysters. Today, fine oysters from Korea and even New Zealand have found their way into the dish due to demand and affluence.
Or Luak / Or Jian (Fried Oyster Egg)
Hup Kee Fried Oyster Omelette
500 Clemenceau Ave North #01-73, Newton Food Ctr (Map) 6pm – 12am Mon & Sun
This is another old name in local street food that had obtained its cred from the now defunct Orchard Road Gluttons Square. Every hawker from that charming old spot, that still stands today, is an icon of sorts. They offer a crispier version, where the sweet potato batter is mixed well with eggs and then fried in a cast iron pan, with softly crispy touches. The batter is already well flavoured and the finishing sensation, when you bite it, is the soft batter with an eggy exterior. The Korean oysters are seared with a splash of fish sauce before they are topped over. The sharp, spicy and tangy chilli sauce just seals the deal here. If you like, and if they have the time, ask them to do it the gooey old fashioned style of the 60s where more batter is used and it comes soft and gummy and intensely flavourful and very moist.
Lim’s Fried Oyster
116 Jalan Besar #01-32, Berseh Food Centre (Map) 6pm – 12am
Mon & Tues
They are the coolest senior hawkers we know. This couple will saunter down to the shop and open only by 6pm or so and shutter up before the moon is up above. Their style of oyster
omelette is pretty much the style our forebears enjoyed in the past – eggy, starchy, crispy edged and tossed in that pan with a special own-made concoction that makes it so difficult to stop eating. Sure, it’s oily, but if you want this sinful dish, go the whole hog… sin in style. They use only Korean oysters and it’s plump and juicy and when you dip it in their tangy and sharp lime chilli, it’s a social media moment you
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