Oyster Omelette

Thng Lay Teen | The Straits Times | Sun Oct 14 2007

Its legions of faithful fans – three generations of them – come for the unpretentious offerings of hearty homey fare at this old Hokkien restaurant.

There are the usual suspects like the delicious kong bak pau (steamed buns with braised pork, $15) and Fujian prawn ball ($10) but it is the oyster omelette ($12) that fans rave about.

Instead of fluffy chunks, the omelette is fried to a crepe-like crispiness. The texture is a lovely contrast to the juicy oysters that top this traditional dish.

Savour it with the tangy homemade chilli sauce and you will be tempted to put your diet on hold.

Apparently, this is a time-consuming dish to prepare. The thin crepe has to be carefully fried to the correct golden brown hue.

While the emphasis is obviously on the food, Beng Thin Hoon Kee now wants to update its look to keep up with the times.

It was opened by Lim Yew Hoon in 1949 in Hokkien Street and it moved to its current location in 1979. It is now run by his children.

It will be closed for renovation from Nov 19. When it reopens on Dec 3, expect a more trendy look.

BENG THIN HOON KEE
05-02 OCBC Centre
65 Chulia Street
Tel: 6533-2818
Open: 11.30am to 3pm, 6 to 10pm

This article was first published in The Straits Times on October 14, 2007.