Fried Oyster Omelette

Tian Tian Fa Fried Oyster does fried oyster omelette that is crispy and flavourful with large plump oysters. The egg and starch mixture is pan-fried until crispy but yet still moist and the starchy parts are still a little chewy. The best thing is, the fried oyster omelette is not oily and greasy. The oysters are fairly large, plump and juicy. Comes topped with parsley and spring onions, and served with a limey chilli dip on the side.

This fried oyster omelette is good!

Fried Oyster Omelette

Fried Kway Teow

This fried kway teow comes with see hum, fish cake and lap cheong slices added to its wok-fried mixture of kway teow, yellow noodles, bean sprouts and egg. It has more kway teow than yellow noodles giving this fried kway teow a nice smooth texture.

The see hum is smallish, a bit firm and chewy. The fish cake is firm and springy, and the sweet tasting lap cheong is sweet tasting. The fried kway teow has a mellow note of sweet coming from the added black sweet sauce, and there is also a nice smokey taste of wok hei.

The fried kway teow tastes good too. I like it!

Fried Kway Teow

Fried Carrot Cake

The fried carrot cake uses soft and firm cubes of radish cake pan-fried with eggs and chye poh. The white version of the fried carrot cake has a light crispy egg coating. The black one has sweet black sauce added, giving it a mild tone of sweetness. There is also a nice smokey wok hei taste. Both are nice.

Carrot Cake