He hopes to replicate the success of his cockle-loaded fried flat noodles with this S$18"atas orh luak" laden with large, freshly shucked Japanese oysters.Telok Blangah coffeeshop stall Liang Ji may be known for its char kway teow , but it makes a mean oyster omelette too.
“I want people to know that Liang Ji is not only good for its char kway teow, we have good oyster omelette too,” Neo told 8days.He was thinking of ways to elevate the humble oyster omelette when he had the lightbulb moment. According to Neo, customers waited in line for up to an hour just to get their hands on the cockle-laden dish, and each day, he sold around 50 plates of humful CKT alone. Most customers were scared by the sight of blood cockles and still went for the basic char kway teow, he said. Still, he sold a lot more plates overall due to the publicity.And now Neo hopes to recreate the success with his atas oyster omelette.
The succulent gems are nicely seared on the outside but raw inside, resulting in an oozy creaminess when you bite into them. Delish when paired with the sharp, tangy chilli sauce.
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