Fried Oyster Showdown: Hougang Fried Oyster vs Song Kee Fried Oyster

To me, fried oysters (or as we know them, Orh Luak) are like a national treasure, representing yet another dish that defines Singapore for what it is. And so, when considering a food showdown, the first thing that came to mind was… fried oysters.

However, when I was doing my research, it was challenging to find two decent fried oyster places in the same vicinity, which is how we’ve always conducted our food showdowns. Enter East Coast Lagoon Food Village, which houses two fried oyster stalls that have garnered pretty decent reviews online.

My criteria for what makes a good oyster dish come down to four simple factors: value for money, the flour-to-egg ratio, the quality (and quantity) of the oysters used, and the amount of kick in the chilli, which, as everyone knows, is meant to complement the dish nicely.

Song Kee Fried Oyster

This place came highly recommended during my research phase, to the point where everyone knew about this particular stall when thinking of fried oysters in the East. More than just being a great fried oyster spot via word of mouth, they’re also recommended in the Michelin Guide, so I knew I was in for a treat.

I arrived slightly before the dinner crowd hit, so I managed to get my order done and dusted in under 10 minutes. However, while walking between stalls when it was time to pick up my order, I noticed that a queue had already begun to form.

I opted for the S$7 portion from this stall since I was doing this visit with another fried oyster fanatic— my husband.

Right off the bat, the portion size seemed somewhat decent for its price point. However, given that East Coast Lagoon Food Village is somewhat of a tourist spot, I was willing to overlook the price point.

In terms of the egg-to-flour ratio, it was a pretty good mix. The flour bits had a nice combination of chewy and crispy textures. The eggs were also perfectly cooked— nice and fluffy, just the way I like them.

Next up: the quality and quantity of the oysters used. I counted a total of 7 oysters in my dish, which was quite good, especially since the oysters were slightly plumper than the regular ones I find at other hawker stalls. They had a slightly briny flavour, but nothing deal-breaking in my opinion.

Lastly, the kick in the chilli. Unfortunately, the chilli was slightly on the sweeter side— while it did have a slight kick and tang, it was just meh for me. However, I gather it would still be suitable for those who can’t handle a lot of spice.

Overall, despite the minor letdown with the chilli, this was still a stellar dish, to the point where my husband and I were fighting over the plate and contemplating whether to get seconds. I’m curious to see if Hougang Fried Oyster can top that.

1220 ECP, East Coast Lagoon Food Village, #01-15, Singapore 468960
Thu to Tue: 4.30pm – 9pm
Closed on Wed

Hougang Fried Oyster

Interestingly, I found this place through a Google search because they weren’t particularly well-known. While they’ve received quite a bit of criticism for their carrot cake, their fried oysters received rather positive reviews, so I decided to put them up against Song Kee for comparison.

I ordered the S$6 portion here, which was a pretty decent size for the price.

The egg-to-flour ratio was not bad, but the flour bits were mainly quite crispy (which isn’t a bad thing). However, the eggs were overcooked and quite tough to eat.

In terms of quality and quantity, I counted a total of 7 oysters in this dish. Similar to those at Song Kee, they were quite plump. However, these had less of a briny taste, which was a pleasant surprise.

I would say the overall highlight of this dish was the chilli, hands down. It had the perfect combination of spiciness and tanginess— honestly, I could inject this into my veins; it was just that good.

Unfortunately, Hougang Fried Oyster was more of a letdown compared to Song Kee, given that one of its major components was poorly executed, which undermined the foundation of what makes a good fried oyster.

1220 ECP, East Coast Lagoon Food Village, #01-44, Singapore 468960
Wed to Sun: 5pm – 10pm
Closed on Mon & Tue

Verdict

For me, this was a no-brainer— Song Kee Fried Oyster absolutely won the showdown. Everything they did, they did right, from the flour-to-egg ratio to the quality of the oysters used. This dish had my heart from the get-go.

That said, I have to give a huge shoutout to the chilli from Hougang Fried Oyster— it was incredibly addictive. If I could somehow merge the best aspects of both stalls, I definitely would.

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