Hawker husband-wife team Simon Poh and Joey Lim started off in 1997, and till today, still work the dual woks at their stall, frying up local favourites with strong swift movement.
.
The potato starch goes in first, then the whisked egg, cooked till the surface is slightly crisp, slightly chewy. Then fresh oysters, plump and juicy, are swirled with the batter till fluffy.
.
Garnished with fresh crisp parsley, paired with a sharp chili. Has lovely smoky eggy sweet savoury briny salty herbal flavour.
.
.
.
Fried Oyster Omelette
Hock Kee Fried Oyster
@ Serangoon Garden Market & Food Centre, 49A Serangoon Garden Way #01-19
.
More details:
https://ivanteh-runningman.blogspot.com/2023/05/best-of-singapore-oyster.html