Ah Chuan Fried Oyster Omelette

Named a hawker legend by Makansutra, Ah Chuan has fried its Teochew-style oyster omelette in Toa Payoh for over 50 years. The version here is a purist's one — plump, clean-tasting oysters in a fluffy egg with crisp, almost crunchy edges and a moreish seasoning, finished with a tangy chilli. Some prefer the starchier, gooier style, but Ah Chuan's eggier take has a devoted following. Eat it hot off the wok with the chilli on the side.