The fried oyster omelet stall is open every day from 6:30 PM to midnight, with the owner taking a rest day once every two weeks. You can find the booth on the left side of Pek Kong Cheng, right in front of the CH coffee shop. Managed by a young man in his 20s, this stall specializes in the authentic northern Malaysian style of fried oyster omelet.

The unique approach taken by the young man involves frying the eggs into thin pieces, which are then folded on top of each other along with the oysters. Unlike other versions, he uses starch sparingly to ensure the omelet doesn’t become chewy or overwhelming. The oysters are fried separately from the eggs, preventing them from shrinking and drying out. To enhance the flavor, the oysters are coated with a spoonful of homemade spices before frying.

Not only is the omelet meticulously prepared, but the chili sauce served with it is also homemade. The sauce is skillfully balanced to complement the omelet without overpowering its taste. Combining the well-prepared omelet and the flavorful homemade chili sauce creates a delightful culinary experience.