Fried oyster omelette, also known as ‘orh luak’ to Singaporeans, is a popular hawker dish not just in Singapore, but also in other parts of the world. In 2015, a version of the oyster omelette at a Singaporean restaurant in New York was named one of New York Times’ dishes of the year. With the crispy egg, gooey starch bits and fresh, plump oysters offering a myriad of flavours and textures in just one dish, it is no wonder that orh luak is a crowd-pleaser that can capture even New Yorkers’ hearts.
History of Oyster Omelette
Oyster omelette is a Chinese dish originating from the Chaozhou and Fujian region in China. It is also popular in other cities in China’s southern region. As Chinese immigrants from these regions made their way towards Taiwan and further down to Southeast Asia, the dish was popularized and variations of the dish appeared, with tastes and appearances varying in the different countries.
Small Chinese oysters are normally used in oyster omelette. Tapioca/corn starch is mixed with sweet potato starch to form a slurry for the gooey bits of the omelette. Egg batter is then poured over the starch bits and oysters added into the pan. The omelette is fried till brown and crispy. The oyster omelettes served at night markets in Taiwan are drizzled with a thick, savoury sauce. Singapore’s version feature a sour and spicy chilli dip served on the side.
Fried oyster omelette is available as a seafood selection in our Full Buffets.
Featured Image Credit: Ou Jian