Hawker food is a quintessential part of Singapore's food culture, with each dish offering a unique and flavourful experience. Among the many hawker foods, fried oysters, or "Orh Luak" in Hokkien, is a popular favourite. However, finding a good plate of fried oyster omelette is like searching for a needle in a haystack - a rare gem that's hard to come by.
But fear not, for there is a rare gem located at a coffee shop in Hougang. The husband and wife duo of Mr Ong, who cooks the fried oyster omelette, and Mdm Lim, who cooks the Char Kway Teow, have been serving up their dishes for more than 30 years.
To be honest, this is not the first time I have visited their stall. I was a frequent customer of their first store in Hougang Ave 3 block 10 coffee shop before they moved to the current location around 14 years ago.
Watching Mr Ong cook is a therapeutic experience. His movements are precise and fluid, and his dedication to his craft is evident in his gentle and systematic approach. Using only one hand, he expertly tosses the oysters into the wok, flipping them repeatedly until they are cooked to perfection.
The Ordered List:
Fried Oyster ($5.50). Their version of fried oysters is the crispy version. The aroma comes off with the irresistible fragrance of the pork lard and the smokiness of the batter. Around 6 to 7 big oysters are inside the regular plate.
The batter is cooked to a perfect golden brown that makes your taste buds tingle with anticipation. As I took the first bite, the crunchiness of the fried batter hits my palate—light and crispy, with a texture that is both satisfying and addictive.
The oysters are cooked to perfection, with a tender texture that is not too chewy or rubbery with the juices still inside. Pair it with the batter and they complement each other with the savoury of the batter and the sea flavour of the oysters.
The flavour is further enhanced by their homemade chilli sauce. The sauce is spicy and tangy, with a hint of sweetness that balances out the batter and oyster taste which can be overpowering. The chilli sauce adds an extra layer of complexity to the dish, taking the flavour profile to new heights.
Char Kway Teow ($4). Their version is the watery savoury type of Char Kway Teow. It was cooked with bean sprouts, eggs, Chinese sausage, vegetables and blood cockles. It's an above-average char kway teow which I find too savoury for me.
Thoughts
This is one of the best fried oyster I have ever had in Singapore after eating at many places. The ingredients were fresh, top-notch frying skills and dedication to cooking from Mr Ong.
Watching an old-age hawker cook is like watching a master at work.
You still can give Char Kway Teow a try however most people are going for the fried oyster.
Though the location may be a bit hard to find, it's worth the journey.
Ratings: 4.5 out of 5 forks
Location
435A Hougang Ave 8, Singapore 531435
Operating Hours: Wednesday - Sunday 11 am to 7 pm. Closed on Monday and Tuesday
Facebook: Hougang fried oyster & Char Kway Teow
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