3rd-generation hawker Ang Poh Huat serves a rendition that carries good wok hei / breath of the wok, fragrant and smoky.
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The regular version, pictured, has fluffy egg and chewy potato starch, with a good ratio of crisp to soft, carrying smoky eggy sweet savoury flavour. Crisp spring onions and parsley lend vegetal herbal sweet notes.
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The oysters are small, plump, fresh, bursting with briny salty sweet flavour.
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He also serves a unique no-starch oyster omelette rendition that features garlic chili served gravy style, blanketing the dish in piquant goodness.
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Fried Oyster Omelette
Ghim Guan Fried Oyster
@ Circuit Road Market & Food Centre, 79 Circuit Road #01-60
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More details:
https://ivanteh-runningman.blogspot.com/2023/05/best-of-singapore-oyster.html

Their rendition is delicious, with equal bits of potato starch and egg, crisp chewy fluffy in texture with lovely smoky eggy savoury sweet flavour.
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The oysters are medium and juicy, lending a briny salty sweet note, while crisp parsley bursts with vegetal herbal sweet flavour.
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The lime infused chili has a mild sour spicy kick, not overwhelming.
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Fried Oyster Omelette
Geylang Lor 29 Hokkien Mee
@ 396 East Coast Road
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More details:
https://ivanteh-runningman.blogspot.com/2023/05/best-of-singapore-oyster.html

Among the most renowned stalls around, Ah Chuan and wife served for over 50 years, having since handed over the day-to-day running of the stall.
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They're well regarded for their crisp yet chewy chunks of potato starch batter, fluffy chunks of egg, and juicy large Korean oysters, finished with crunchy parsley.
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Seasoned with fish sauce, this carries bold smoky eggy savoury sweet salty briny flavour. A tad on the greasy side. The lime juice infused chili helped contrast nicely with its spicy sour zesty tangy kick.
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Fried Oyster Omelette
Ah Chuan Fried Oyster Omelette
@ Kim Keat Palm Market & Food Centre, 22 Toa Payoh Lorong 7 #01-25
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More details:
https://ivanteh-runningman.blogspot.com/2023/05/best-of-singapore-oyster.html

This popular supper spot has decent quality of dishes.
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Their version has more distinct chunks of fluffy egg and soft crisp potato starch, making it great for those who don't like it mixed.
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The oysters are medium sized and juicy. Lends briny salty sweet flavour to the smoky eggy savoury notes of the base. Chili has a nice spicy sour kick that builds on the palate.
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Fried Oyster Omelette
85 Bedok North Fried Oyster
@ 85 Fengshan Market & Food Centre, 85 Bedok North Road #01-09
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More details:
https://ivanteh-runningman.blogspot.com/2023/05/best-of-singapore-oyster.html

Serving since the 1950s, this stall is now in the hands of the 2nd generation, and until recently, was fairly under the radar. All that changed when the media came calling, citing their rendition for its delicious wok hei / breath of the wok.
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Each order is fried individually, with the chewy lup cheong / dried cured pork sausage, crunchy bean sprouts, bouncy fish cake, wispy egg, juicy blood cockles, and crisp bits of pork lard, tossed with the wide flat rice noodles and long cylindrical yellow wheat noodles.
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Carries lovely smoky savoury salty sweet flavours, and while a tad greasy, is completely satisfying. The bits of light char are so yum.
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Char Kway Teow
Joo Chiat Place Fried Kway Teow
@ 59 Joo Chiat Place
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More details:
https://ivanteh-runningman.blogspot.com/2022/06/best-of-singapore-hawkers-char-kway-teow.html

The Dessert - Apple, Rice Whipped Panna Cotta, Shiso, Apple Lemon Balm Kombucha resembles a fruit panna cotta, super refreshing.
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The base features a creamy thick pudding of whipped rice, sago, and mascarpone cheese, garnished with juicy diced red apple dusted with apple powder, juicy sliced seedless red grapes, and crisp red shiso cress.
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At tableside, spoons of grainy shiso granita are plated on top, followed by a finish of apple lemon balm kombucha soda with dehydrated red apple bits.
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The playfully named Dessert - Ang Butter, Amalfi Lemon Cream, Rosemary Namelaka, Kinako Sable highlights a base of grainy adzuki red bean paste, layered with smooth Amalfi lemon cream, crumbly polenta cake, and rich namelaka chocolate infused with rosemary.
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Topped with a crunchy sable made from kinako / roasted soy bean flour, and soft edible flowers dusted with kinako / roasted soy bean flour powder.
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Invited tasting. Spring dinner menu set at SGD $188++ per pax.
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Morsels
More details:
https://ivanteh-runningman.blogspot.com/2023/05/morsels-tasting-session-2023-spring.html

The Mains - Primrose Farm Pork Tenderloin, Sauce Rockerfeller, Kumquat Red Pepper Kosho, Baby Gem features pork tenderloin cuts sourced from Primrose Farm, brined then sous vide, finished with brown butter.
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Served with a kosho (made with kumquat, Kampot red pepper), hibachi-grilled baby gem lettuce, and potato pavé.
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Glazed with sauce Rockefeller, a house creation gravy made from oyster sauce, cream, parsley oil, and gorgonzola dolce cheese. Addictive and satisfying.
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Invited tasting. Spring dinner menu set at SGD $188++ per pax.
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Morsels
More details:
https://ivanteh-runningman.blogspot.com/2023/05/morsels-tasting-session-2023-spring.html

The Entree - Toriyama A4 Japanese Wagyu Beef Eye Round Tataki, Spring Salad, Sabayon, Morsels 2-Year-Old Corn Miso features A4 wagyu beef eye round sourced from the Toriyama family, cured overnight in the house 2-year-old corn miso, then finished on the hibachi (a small brazier / charcoal grill).
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Served alongside a fusion French and Thai salad, comprising 4 spring vegetables (snow peas, snap peas, haricot verts, and long beans), dressed in a Nam Tok Neua / Waterfall Beef vinaigrette (of light soy sauce, black pepper, sugar, fish sauce, lime juice, mint leaves, coriander, red chili).
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A thick creamy sabayon, made from a blend of kaffir lime leaves, calamansi juice, toasted rice powder, and cured egg yolk, completes. So delicious.
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The Entree - Chinese Celery Tortellini, Green Pea Sauce, Fermented Asparagus, Preserved Lemon Foam brings together the Italian tortellini and the Korean mandu / dumplings. The tortellini pasta dough is infused with Chinese celery oil, Chinese celery powder, and Korean watercress / minari / water dropwort, filled with a nut-free stuffing of wild mushrooms (blaze, willow tree) and potato duxelle.
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Served in a vibrant creamy purée of green peas, roux, fermented asparagus, preserved lemon foam, green pea powder, and parmesan cheese. Finished with torn mint and maple pea shoots.
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Loved the Entree - Fjord Trout, Soy Dashi, Rhubarb Compote, Edamame Cereal, the house take on a Singaporean Fish Soup. This features a thick tender boneless fillet of Fjord trout fish, sourced sustainably, lightly cured and smoked over coconut husk in a claypot.
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Plated over a thick creamy rhubarb compote, alongside crunchy edamame cereal, crisp salad leaves (mizuna, watercress, chervil), and a delectable wafer made from finely diced trout fish trimmings and bean curd skin.
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A medium thick dashi of soy sauce, basil oil, and fish bone collagen stock is poured over the dish tableside.
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Invited tasting. Spring menu dinner set at SGD $188++ per pax.
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Morsels
More details:
https://ivanteh-runningman.blogspot.com/2023/05/morsels-tasting-session-2023-spring.html

Curated from the freshest ingredients that epitomise the season of Spring, the Morsels Spring 2023 Menu highlights the delicate fleeting flavours of the season, a beautiful chase, a lively and cheerful delight.
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The Snacks - Seasonal Oyster, Citron Green Tea Kombucha Vinaigrette, Olive Gel has a familiar French and Japanese fusion feel. It features a juicy plump oyster, dressed in a tart vinaigrette made from a blend of macerated buddha's hand / fingered citron fruit and sencha / green tea kombucha, a gel of green olive essence, lemon oil, and matcha olive powder. Finished with crisp tahoon cress (a lollipop-shaped sprig that is a delicacy of the Himalayas) and juicy ikura / salmon fish roe dressed with yuzu juice.
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The Snacks - Sanchoku Corned Beef Cream, Pani Puri, Cornichon is inspired by, and a fusion of, the British Corned Beef and the Indian Pani Puri. It features Sanchoku wagyu beef d-rump brined for a week, marinated with the house dry spice rub, smoked, steamed, then minced with cream cheese, blended until it becomes a paste. This thick spiced corned beef cream is then packed with crunchy cornichons (a tiny pickled gherkin) into a crisp pani puri shell, topped with a slice of juicy pickled cucumber.
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The Snacks - Zucchini Pancake, Boquerones, Red Bell Pepper is a fusion of the Korean Hobak Jeon / Zucchini Pancake and the Spanish Boquerones En Vinagre / Anchovies In Vinegar. This has juicy sliced zucchini coated in an egg batter, pan-fried till golden brown, topped with creamy home made ricotta cheese, soft confit red bell peppers, tender boquerones (anchovy fish marinated in white vinegar and olive oil), creamy red bell pepper aioli, and a sprig of parsley.
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The Snacks - Mushroom Garum Broth, Burnt Banana Leaf Oil, Puff Pastry Twisty brings together a fusion of Chinese and Italian influences. It features a mushroom garum broth, made from smoked willow tree mushrooms, blaze mushrooms, salt, and white rice. Topped with burnt banana leaf oil. Paired with a crispy light puffed pastry twist dusted with oregano, thyme, and onion powder.
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Invited tasting. Spring menu dinner set at SGD $188++ per pax.
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Morsels
More details:
https://ivanteh-runningman.blogspot.com/2023/05/morsels-tasting-session-2023-spring.html

This grilled beef set features 4 varieties.
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The Chadol Baegi / Grilled Sliced Beef Brisket has thin strips of chewy tender sliced beef brisket, equal parts meat to fat, with succulent smoky meaty savoury salty flavour.
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Guiga Korean BBQ Restaurant
More details:
https://ivanteh-runningman.blogspot.com/2022/07/guiga-korean-bbq-restaurant.html

This grilled beef set features 4 varieties.
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Loved the Soegogi Deungshim / Grilled Beef Ribeye, which has thick yet tender juicy chunky cubes of beef ribeye, with bold smoky meaty savoury flavour. So satisfying.
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Guiga Korean BBQ Restaurant
More details:
https://ivanteh-runningman.blogspot.com/2022/07/guiga-korean-bbq-restaurant.html

This grilled black pork set features 3 varieties.
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The Gabeurisal / Grilled Pork Cheek has a moist crunchy texture to the succulent pork cheek, with robust smoky meaty salty savoury oily flavour. Served alongside grilled king oyster mushrooms with a bouncy texture and vegetal earthy salty flavour, this feels so decadent.
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Guiga Korean BBQ Restaurant
More details:
https://ivanteh-runningman.blogspot.com/2022/07/guiga-korean-bbq-restaurant.html