This dish is getting rare! For those new to Singapore cuisine, orh luak is an oyster omelette / 蚝煎 / 굴 오믈렛.
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The eggs are fried on a really hot pan with starch, preferably till crispy, before adding the oysters (can't overcook these). There are different preferences but I like my orh luak to be really crispy, but retaining some soft egginess of the omelette. I believe most would prefer their oysters to be large, fresh and juicy, but I'm not particular about the oysters cos I'm one of those that orders oyster omelette solely for the egg and starch. I can even do a "Uncle, 蚝煎不要蚝！”
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To achieve the crispy starch and egg combination, they have to be fried in hot oil for extended period of time. Many don't, and if that happens what I get is a plate of soggy eggs and starch drenched in oil. But oyster omelette done right is worth the calories and fats, in moderation. This stall does the frying well, so it's crispy with egginess. But for the best orh luak, probably the one at Simon Road.