Hock Kee Fried Oyster (Serangoon Garden Market)

Hawker husband-wife team Simon Poh and Joey Lim started off in 1997, and till today, still work the dual woks at their stall, frying up local favourites with strong swift movement.
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The potato starch goes in first, then the whisked egg, cooked till the surface is slightly crisp, slightly chewy. Then fresh oysters, plump and juicy, are swirled with the batter till fluffy.
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Garnished with fresh crisp parsley, paired with a sharp chili. Has lovely smoky eggy sweet savoury briny salty herbal flavour.
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Fried Oyster Omelette
Hock Kee Fried Oyster
@ Serangoon Garden Market & Food Centre, 49A Serangoon Garden Way #01-19
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More details:
https://ivanteh-runningman.blogspot.com/2023/05/best-of-singapore-oyster.html

Vouched for by the girlfriend. Quite good indeed. Soft and tasty carrot cake with some crisp.

As a regular customer over the last 10+ years, I'm glad to see them not only pull through the pandemic, but groom a 2nd-generation to gradually take the helm.
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While more well known for their fried oyster, their skill in getting fluffy eggs with crisp edges around starch, is equally applicable to carrot cake.
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I always get a yuan yang, with black and white versions. The former has deep sweet savoury eggy flavours, while the latter has bright savoury sweet eggy flavours. I like that the carrot cake is cut into small cubes too.
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Carrot Cake / Chye Tow Kueh
Hock Kee Fried Oyster
@ Serangoon Garden Market & Food Centre, 49A Serangoon Garden Way #01-19
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More details:
https://ivanteh-runningman.blogspot.com/2022/05/best-of-singapore-hawkers-carrot-cake-chye-tow-kueh.html

Sinful CKT with eggs, cockles, chinese sausages, fish cake, bean sprouts and vegs. It would be better if there's more wok hei to it 》$3

Fragrant carrot cake fried in sweet dark sauce to give caramelised taste to it. Their carrot cake are thicker compared to the usual ones elsewhere 》$3

This oyster omelette is really in a league of its own. The slices of onion embedded in the omelette bring a sharp but welcome contrast to the plump, briny oysters. The chilli sauce also offers a refreshing zing that makes this a stellar dish.