Oyster Omelette

There are two types of Oyster Omelettes. The Orh Jian or Orh Luak which is the type where a sticky starch is added to the eggs to make it sticky and crispy, and there is Orh Nerng which is omelette without the starch. The beauty of the Orh Luak is the fact that the starch adds a sticky and crisp contrast to the oyster. On the other hand, with the Orh Nerng, you get to enjoy the taste of the fluffy, tender eggs with the oysters which is also very shiok.

The flavour comes basically from eggs, oil, oyster and fish sauce and I feel a good oyster omelette should not even need to be bathed in chilli to taste good. But even if you prefer it with chilli, the chilli sauce here is well balanced and has the right amount of sourness to cut through the oil. The texture on the other hand is a bit more complex. There's got to be just the right balance of crispy starchy bits, crispy brown egg bits, chewy starchy bits and sticky starchy bits. And of course it is a given that the oysters must be fresh.

So, here are some stalls you should visit to try this delicious dish!

Tong Siew (Stall 26)

Their oyster omelette is a rather straightforward dish and is essentially a plain omelette that is topped with oysters which have been fried with a rather nice chilli paste. Not many places actually make them this way. Its not too oily, unlike the usual Orh Jian and is a nice little side dish to order at this hawker centre.

• Cambridge Road Food Centre
• Opening Hours: 12.30pm to 11.30pm, Closed on Tuesdays

Ah Chuan Oyster Omelette (A MUST VISIT)

This is the most satisfactory Oyster Omelette among all the stalls. The oysters are big, juicy and fresh and the texture of the dish is just perfect. It would be even better is if he fried it in pork lard!

• Toa Payoh Lor 7 Food Centre, Stall #01-25
• Opening Hours: 3pm to 8pm, closed on Tuesdays

Ah Hock Oyster Omelette

The owner is yet another Teochew Ah Hia who insists on using the best oysters from Korea, the best sweet potato flour from China, the best eggs from Swee Choon Egg farm in Choa Chu Kang, everything must be grade A. The only thing that he does not do himself is the lard, but he insists that he gets only the best ready  made lard available. This stall fries several styles of oyster omelette. You must try the Orh Neng (Oyster Egg) which is fried without the sweet potato flour. This one was amazingly more shiokadelicious than the Orh Luak! It is wetter then Orh Luak and the fried eggs soaking in the juice created by the oysters, chilli and lard is absolutely (and literally) to die for.

• Blk 90 Whampoa Dr #01-54, Whampoa Hawker Centre
• Opening Hours: 11am to 12am, Closed Wed

Simon Road Oyster Omelette

The thing that sets his Oyster Omelette apart from the others is his way of frying the sweet potato starch into a wafer like crisp. 

In order to get the potato starch to that level of crispiness, it needs to be fried for an extended time in hot oil. The way he does this is to tilt his flat pan so that the egg and starch mixture is slowing cooking in a pool of oil while he uses the other side of the pan to prepare individual portions and finish the dish. There is always a burst of flames during the cooking process. That is when he adds the oysters to the far side of the pan. The oyster juices mix with the oil, causing the oil to spatter and catch fire. This gives the oyster a really nice and smokey flavour!

• 965 Upper Serangoon Road, Mee Sek Coffeeshop
• Opening Hours: 4pm to 2am, Tuesday rest