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Oyster OmeletteMenu no. 11–12

Oyster Omelette

Plump oysters with egg and tapioca starch — soft or crispy

Not spicy
Say it in Thai
ออส่วนหอยนางรม
O Suan

Choose from

  • 11Soft Oyster Omeletteออส่วนนิ่มหอยนางรม
  • 12Crispy Oyster Omeletteออส่วนกรอบหอยนางรม

What is it?

Oysters cooked with tapioca starch and egg. The soft version is gooey and chewy, full of oyster flavour; the crispy version adds crispy batter for crunchy edges. Finished with white pepper.

Ingredients

  • Oysters
  • Egg
  • Tapioca starch
  • Ground white pepper
  • Crispy batter (crispy version only)

How we cook it

  1. 1Cook the tapioca starch batter in the pan until it turns clear
  2. 2Crack in the egg and break it up into the starch
  3. 3Add the oysters last so they stay plump
  4. 4Dust with pepper and serve with dipping sauce

A little history

It comes from the Teochew oyster omelette, and the name “Or Suan” is taken from the Teochew words for it. A favourite snack around Bangkok’s Chinatown (Yaowarat).

Contains

  • Shellfish
  • Egg

Our kitchen shares woks and utensils. If you have a food allergy, please tell our staff before ordering.

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