Fresh or Fried: Why Singapore Still Loves Its Raw Oysters (But There’s More to Discover)

In Singapore, oysters are loved two ways — ice-cold and freshly shucked, or hot and smoky straight from the wok. But if you ask most people, the winner is still clear: nothing beats the briny burst of a fresh raw oyster.

That clean, oceanic sweetness — the kind that lingers just long enough to remind you of the sea — is what keeps our clients coming back for more. At The Oyster Cart, we see it every week: diners who close their eyes after a slurp and smile like they’ve just tasted the ocean itself.

Still, there’s another side to oysters that deserves attention — one that’s been part of our local food story for generations.

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Enter Orh Jian: Singapore’s Oyster Omelette Legend

While raw oysters capture the sea in its purest form, Orh Jian (蚝煎), or oyster omelette, captures the soul of Singapore’s hawker culture.

It’s loud, fragrant, unapologetically messy — and utterly satisfying.

Eggs crack and sizzle in a hot wok, sweet potato starch creates chewy pockets, and oysters are tossed in right before serving, plump and glistening. One spoonful delivers it all: crisp edges, soft centers, and the unmistakable wok hei aroma that no fine dining kitchen can replicate.

For many Singaporeans, Orh Jian was their first oyster experience — long before they tried a raw one. It’s nostalgic, it’s communal, and it’s proof that oysters don’t have to be fancy to be unforgettable.

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Fresh vs Cooked: Two Worlds, One Love

There’s no rivalry between raw and cooked oysters — just different expressions of the same ingredient.

Raw oysters: Clean, bright, mineral — the perfect showcase of freshness.

Cooked oysters: Smoky, warm, and comforting — the flavour of home and hawker stalls.

Most of our clients tell us they’ll always prefer raw, and we get it. That’s our specialty, after all — shucked only upon order, never pre-shucked or frozen. But once in a while, we encourage them to explore the cooked side too — a little Orh Jian, a grilled oyster, or a baked one can change the way you appreciate the same shell.

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The Best of Both Shells

At The Oyster Cart, we celebrate oysters in every form. Whether you’re slurping them raw with a squeeze of lemon, or reminiscing about the sizzling plates of Orh Jian from your favourite hawker, they all tell the same story — one of heritage, flavour, and connection to the sea.

Because whether it’s freshly shucked or fried in a wok, the oyster will always have a place on our table.