Simon Road Oyster Omelette: Back at the same spot!
Today we pay tribute to the late Mr Lim Seng Hong who passed away during Chinese New Year this year. I first met him in 2009 at the corner coffeeshop along Simon Road and was at once mesmerized by his frying technique. His pan is tilted so that the oil drains to one side while the eggs crisp up on the elevated side. Once the starch is crispy, the oysters are added and the pan bursts into tongues of fire that lick the luscious bivalves with its smokey aroma!
This is one of the few stalls I know who still insists on using pork lard to fry the oyster omelette. Their typical plate of oyster omelette is 70% crispy and 30% gooey which is a very nice combination of textures. For those who have dentures, you can also request for them not to fry it too crispy, so that you can still gum the the gooey bits.
Our pioneer hawkers are simply amazing! These are the Singaporeans who have laboured tirelessly to feed a generation of nation builders and they embody a work ethic that has propelled our country to what it is today. Although they have lived through the development of a nation from third world to first, they are still very much the gatekeepers of a nation’s past.
Peng Restaurant Catering Services: Teochew food in the Teochew Heartlands
The food is quite good in general but as with most restaurants that make it to this blog, there are a few dishes which I felt really stood out. The first is the oyster omelette which is done in a style that is quite different. This is more like an orh nerng (oyster egg) rather than an orh luak (oyster omelette with crispy chewy fried potato starch). The omelette is done very well and they managed to get the eggs to a nice, fluffy texture over which they blanket with a mound of fresh oysters and tasty oyster infused sauce. It certainly is a healthier, less oily version!
For us foodies, finding hidden gems like Fragrant Garden is as exhilarating as someone pulling a jackpot or hitting a hole in one. It is what we live for. To find it, eat it and tell the world about it -- that must be the Gospel according to St Gastronomique.
Simon Road Oyster Omelette: Earth Shatteringly Crispy Oh Luak!
The truth of the matter is that I eat Oyster Omelette only once or twice a year. It is something of a guilty pleasure and I don’t like to feel guilty too often. This time round I had a good excuse to eat Orh Luak because I wanted to take a new photo for my […]
Chao Shan Cuisine: As Teochew as the Teochew Ah Bah that runs it!
Liver Rolls and Pork Aspic $28 The best type of Teochew food are the ones that are cooked by a Hao Lian Teochew Ah Bah (Teochew man proud of his craft). Even better if the Teochew Ah Bah has been cooking Teochew food for the last 30 years! Even more better if the said Ah […]
Oyster Omelette (Orh Nerng) $4 You know there are two types of Oyster Omelettes right? There is 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 […]
Oyster Omelette $4 I have been waiting 3 years to eat at this stall. No kidding. The last 5 times that I visited Toa Payoh Lor 7 food centre, it was either on a day when he was closed, not yet opened or on holidays in China. When I first starting blogging back in 2006, […]
We are not done with Penang just yet. There are still quite a few stalls to recommend for those who are planning to head up to Penang. The next two posts will cover the foods that are very similar between Singapore and Penang. So unlike Penang Laksa and Penang Char Kway Teow which are quite […]
One of the things that I realise when I was in Penang was how much the Singapore coffeeshop scene has changed. In Penang you get to see what our coffeeshops were like back in the 70’s and 80’s. In those days, the hawker stalls were still placed at the front of the coffeeshops so that […]
Hup Kee (Orchard) Oyster Omelette: Crispy is as Crispy gets!
With SCS Butter, Happi Mummi, Amagada and the kids Which bit of the Oyster Omelette is your favourite? Is it the oyster, the egg or the sticky sweet potato paste? For me it’s the sticky paste. Ok, call me an Oyster Omelette ignoramus but when I was young I never liked oysters or cockles, so […]