Orh luak/orh jian definitely has to be one of my guiltiest hawker indulgences. Fluffy scrambled eggs are mixed with gooey and occasionally crispy tapioca starch, and plump oysters all fried together and bonded together via a tangy chili sauce. What’s not to love?⠀

This picture, from a stall named Tanglin in Bedok Interchange Hawker Centre, isn’t the best orh luak I’ve had, but it’s certainly the eggiest. Lots of egg, some starchy bits, and a good helping of fresh, fat oysters are fried together and manage to avoid the pitfall of being grossly greasy. The chili is mad decent too, with a fiery spicy kick and a powerful sourness to zip right through the richness of everything on the plate.