| Restaurant | Total Votes | Your vote |
|---|---|---|
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Ang Mo Kio Oyster Omelette
Blk 628 Ang Mo Kio Ave 4, #01-26, Ang Mo Kio 628 Market & Food Centre, Singapore 560628
|
0 |
0
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Tiong Bahru Orh Luak
30 Seng Poh Road, #02-07, Tiong Bahru Market, Singapore 168898
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0 |
0
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Bedok Interchange Orh Luak
Blk 216 Bedok North Street 1, #01-22, Bedok Interchange Hawker Centre, Singapore 460216
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0 |
0
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Maxwell Oyster Omelette
1 Kadayanallur Street, #01-57, Maxwell Food Centre, Singapore 069184
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0 |
0
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Ah Orh Oyster Omelette
Blk 51 Old Airport Road, #01-32, Old Airport Road Food Centre, Singapore 390051
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0 |
0
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Chinatown Oyster Omelette
Blk 335 Smith Street, #02-088, Chinatown Complex Food Centre, Singapore 050335
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0 |
0
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Geylang Serai Orh Luak
1 Geylang Serai, #02-131, Geylang Serai Market, Singapore 402001
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0 |
0
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Clementi Orh Luak
Blk 448 Clementi Ave 3, #01-18, Clementi 448 Market & Hawker Centre, Singapore 120448
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0 |
0
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Newton Oyster Omelette
500 Clemenceau Ave North, #01-19, Newton Food Centre, Singapore 229495
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0 |
0
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Toa Payoh Orh Luak
Blk 74 Toa Payoh Lor 4, #01-28, Toa Payoh Lor 4 Food Centre, Singapore 310074
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0 |
0
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Singapore oyster omelette (orh luak or oh chien) is a beloved hawker dish of fresh oysters folded into a mixture of beaten eggs and starchy sweet potato flour batter, pan-fried in lard until the edges turn golden and crispy while the centre remains soft and slightly chewy, finished with a tangy-spicy chilli sauce on the side. The combination of crispy, eggy fringe and the gooey, starchy interior is the hallmark of a great orh luak — and the use of lard rather than vegetable oil is non-negotiable for flavour at traditional hawker stalls. Originating from Fujian's Chaoshan coast where oysters are a prized ingredient, the dish was brought to Singapore by Teochew and Hokkien immigrants. Fresh, plump oysters and an extremely hot wok are essential for the best version — a truth known to every local who has lined up at a legendary orh luak stall.