The Fuzhou oyster cake is unique to this stall. Rice flour batter is poured into a ladle and deep-fried, creating a UFO-like shape. It's filled with fresh oysters, minced pork, prawns, crushed peanuts, and fresh coriander. The result is a crispy, crunchy exterior encasing savory, tender fillings. At SGD 2.50 per cake, it's affordable nostalgia—few places in Singapore still make this dish authentically.
Tips from diners
This is a disappearing dish in Singapore—most vendors have moved to cheaper, mass-produced versions. This stall fries each one to order, maintaining authenticity.
Eat while hot—the batter loses crispness as it cools. If takeaway, eat within 5-10 minutes of purchase.
Simple condiments provided by the stall. Chili oil adds heat and depth; soy sauce adds umami. Both enhance the savory filling. It's hawker simplicity at its best.
Tips from diners
Try both condiments. Chili oil is spicier, while soy sauce lets the oyster flavor come through more clearly.
Maxwell Food Centre provides tea and beverage service at the shared stall counter. You order from the food court area. Iced tea is typical and pairs well with the fried, oily oyster cake.
Tips from diners
Get a cold drink—iced tea or plain water—to balance the richness of the fried cake.
Not all accounts mention this, but some sources reference fish cake as an additional offering at the stall. The fried version has crispy exterior and tender interior. It's another nostalgic hawker item that pairs well with oyster cakes.
Tips from diners
If you want variety with your cakes, order one oyster cake and one fish cake to experience multiple textures.
Most diners order 2-3 cakes to make a light meal or snack. The combo showcases the range of the filling—each cake is hand-filled with fresh ingredients. Two pieces cost approximately SGD 5, making it very affordable. Reviews note the portion is ideal for a snack with tea or as a small plate at a meal.
Tips from diners
Order two cakes minimum—one cake is a taster, but two is a proper serving size.
Established in 1962 by Madam Pang Siew Ting, this family-run stall has earned Michelin Guide recognition. The second-generation owner still fries each oyster cake to order, using a ladle to create the signature UFO shape with rice flour batter, fresh oysters, minced meat, prawns, and coriander. It's one of the last places in Singapore serving truly authentic Fuzhou oyster cakes.
This is one of Singapore's accessible Michelin-recognized hawker stalls. It's proof that culinary excellence doesn't require white tablecloths.
The stall has operated since 1962 and is one of the last authentic Fuzhou oyster cake vendors. Visiting is like preserving Singapore's hawker heritage.
This is a quick stop (5-10 minute transaction). Order at the counter, wait for frying, grab your cakes, and go. No lingering required.
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