Saturday, 23 September 2017

Ah Chuan Toa Payoh Fried Oyster Omelette. Orh Chien 阿泉蠔煎

Ah-Chuan-Toa-Payoh-Fried-Oyster-Omelette-Orh-Chien-阿泉蠔煎

I was finishing up my plate of mediocre wanton mee when I noticed the couple sharing the table with me enjoying a plate of delicious looking orh chien. Overcome with orh chien envy, thought to myself, "I have to have that too".

Ah-Chuan-Toa-Payoh-Fried-Oyster-Omelette-Orh-Chien-阿泉蠔煎

So, I joined the queue at Ah Chuan Fried Oyster Omelette as soon as I finished my wanton mee. Fried oyster omelette is referred to as orh chien (蠔煎 in Hokkien) or orh luak (蠔烙 in Teochew). They are similar but different oyster dishes - Ah Chuan's is the Hokkien orh chien.

Of course, every Singapore foodie knows that Ah Chuan's orh chien is one of the most famous on the island. Ah Chuan and wife are in semi-retirement mode after 50 years in the business. I was just lucky that the queue was relatively short today.

Ah-Chuan-Toa-Payoh-Fried-Oyster-Omelette-Orh-Chien-阿泉蠔煎

I ordered the smallest serving which costs S$4. The larger servings at S$5 and S$8 have the option of prawns added. I decided to stick to basics for this round.

Ah-Chuan-Toa-Payoh-Fried-Oyster-Omelette-Orh-Chien-阿泉蠔煎

On the plate was a heap of fried egg and chunks of tapioca starch, some of which were crisped and browned outside - well seared with generous amounts of vegetable oil.

The oysters, golden yellow eggs and tapioca chunks were crowned with stalks of spring onion and glorious green cilantro (Chinese parsley).

Ah-Chuan-Toa-Payoh-Fried-Oyster-Omelette-Orh-Chien-阿泉蠔煎

The eggs themselves don't have much flavour (as most farmed eggs are nowadays). They take on the savoury flavour of the fish sauce and a hint of spiciness from chili paste.

The tapioca starch have a nice spongy gummy feel which I like. The caramelised pieces have a slight crisp and a nice savoury toasty flavour to it too.

Ah-Chuan-Toa-Payoh-Fried-Oyster-Omelette-Orh-Chien-阿泉蠔煎

Buried in the greasy heap, there were three (3) big oysters the size of a fat man's thumb (mine lah... .).

Ah-Chuan-Toa-Payoh-Fried-Oyster-Omelette-Orh-Chien-阿泉蠔煎

The oysters were frozen ones from Korea. (How do I know? While in the queue, I saw the delivery man arrived with the cartons 😃)

The little bulging sacs of creamy milky tissue were soft - the thin membrane bursts with a gentle bite spilling the oozy creamy milkiness. The oysters have the characteristic metallic briny taste of..... alamak.... oysters lah.

Ah-Chuan-Toa-Payoh-Fried-Oyster-Omelette-Orh-Chien-阿泉蠔煎

👉 If you like your orh chien quite dry with big chunks of fried egg, seared tapioca starch and big creamy oysters, then Ah Chuan has the fried oyster omelette for you. Do note that this dish is quite greasy (with vegetable oil).

The fried eggs, fried tapioca and oysters were piled together on the plate but remained separate - their flavours are not melded together as the dish was quite dry and did not have juices to hold all three elements together. The taste of oyster does not permeate the dish.

The more moist, more eggy versions which I like more are at Ah Lim's at Berseh food centre and Mr. Foong's stall in Johor Bahru.

Ah-Chuan-Toa-Payoh-Fried-Oyster-Omelette-Orh-Chien-阿泉蠔煎

Restaurant nameAh Chuan Fried Oyster Omelette 阿泉蠔煎
Address:  Blk 22 Toa Payoh Lor 7 #01-25 Singapore (Kim Keat Palm) 
GPS: 1.334793, 103.857708 
Hours: 12:00 noon to 3:00pm (Closed on Tuesday)

Non Halal

Date: 23 Sep 2017

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4 comments:

  1. Mr Boey...Please try the one at Geylang Lorong 9.
    Thanks for your blog as always.

    ReplyDelete
  2. Tony, what's actually the diff btw the Hokkien and Teo Chew fried oyster other than the name?

    ReplyDelete
  3. I have been to Shantou 汕头 ( the cradle of Teo Chew Cuisine ) on numerous occasions and by default the Orh Luak - fried oysters come fried in crispy omelette. Not the wet mushy type with tapioca flour one gets in Singapore. Ditto in Vietnam too the Hao Chien ( note the similar sounding name ) comes fried crispy in omelette

    ReplyDelete
    Replies
    1. Thank you Vietnam Mari for your insight. Yes, the dish has gone through many interesting evolutions. Hope that one day I can put it all together in one article.

      Delete

I firmly believe that taste is subjective and so, warmly welcome differing viewpoints as it makes this blog better :-D But, I disapprove negative comments that are anonymous or hide behind fake identities. I feel that that is unethical in the same way as speaking ill of others behind their backs. I look forward to all your comments :-D Thank you. (Date: 18 Dec 2015)

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