Singapore’s Oyster Omelette

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Product name: Food Passport: Singapore's Oyster Omelette
Type: Dinner
Food Passport: Singapore's Oyster Omelette
Time to prepare the recipe: 5 minutes
Time to cook: 10 minutes
Duration: 15 minutes
Ingredients: ,

Usually when someone asks: “What food should I try while visiting Singapore?”, dishes like Chillies Crab, Hainanese Chicken Rice or Frog Porridge will often be mentioned. But if I got asked the same question, sure enough, I will recommend them to try the country’s most humble, yet indulged with goodness – Singapore’s Oyster Omelette (natively known as Or Luak).

What makes Oyster Omelette so special is not the ingredients, but rather the way it is cooked. For most of us, when it comes to cooking an omelette, we would crack up some eggs (2 at least), beat them up, add the fillings of choice, heat up a frying pan and cook it. But there is an extra step to Singapore’s Oyster Omelette, and that is the fried batter. This fried batter will make the omelette more crispy and have a little bit of springiness in the centre.

To resume our “Food Passport” tour in the Lion City, I will offer you the traditional Singaporean recipe with a personal touch. Despite its uniquely amazing taste, regular Oyster Omelette gives an impression of either too messy or really flat on the plate. Therefore, brushing up my knowledge in Spanish cuisine (which I learned from my time as an apprentice in the country), I decided to make Singapore’s Or Luak with an appealing Spanish Omelette look (Tortilla de patatas). The result was out of this world. What I achieved was a crispy bottom and a chewy and soft centre, while the oysters were not overcooked, remained nice and plump. Also, a welcoming addition of charred sweet baby tomatoes to balance out the richness is definitely recommended.  

(Recipe video below)


Singapore Oyster Omelette

Serving 2 people

Prep time Cook time
5 mins 10 mins

(This recipe will make 2 personal size omelettes or 1 large size omelette)


Oysters 12
Eggs 6
Spring onion 1
Tapioca flour 3 tbsp
Rice flour 1 tbsp
Water 100 ml
Kikkoman soy sauce 2 tbsp
Fish sauce 2 tbsp
Chinese cooking wine 1 tbsp


1. Combine tapioca flour, rice flour together, season with some salt then whisk in water to make a thin batter

2. Combine Kikkoman soy sauce, fish sauce and Chinese cooking wine to make seasonning sauce for the egg as well as the oysters

3. Rinse the oyster with water to remove dirt.

4. Cut spring onion into thin slices.

5.Place a pan on the stove, turn on high heat and wait until the pan is really hot

6. When the pan is starting to smoke, add the oysters, season with the seasonning sauce and quickly stir fry for 20 seconds. Then remove and set aside.

7. Heat up the pan again, when it start to emit a little bit of smoke, add a good amount of oil, then carefully pour in your batter. Let the batter crisp up, restrain from moving the batter too early or it will stick.

8. When the batter is crispy, flip to the other side and do the same. Quickly beat up your eggs, season with the seasoning sauce then pour into the pan, but save a little bit for later

9. Sprinkle spring onion over the omelette, and the arrange the cooked oysters into it. Then pour the last bit of the egg over the oysters.

10. Place a plate that big enough to cover the pan, then carefully flip the egg onto the plate, then quickly pour it back into the pan to cook the other side.

11. With a spatula, pushing the edges of the omelette to create a rounder shape. Reduce the heat so it not browning the omelette too much and over cooked the oyster.

12. When you able to move the omelette around the pan easily, flip it out, onto a plate and serve.

13. Garnish with some coriander leaves and serve immediately with white rice.
14. Enjoy !!!

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