Lim’s Fried Oyster

This is a stall that’s been around for over 40 years, first as a roadside stall before moving into the food centre. Today, it is run by the second generation Lim, who makes the batter by hand and uses two different chillies in their dish. One is added to the fried oysters during cooking and the other is used as a dip. The husband-and-wife team work perfectly in sync, and the dish has the perfect ratio of crispy charred edges to gooey, starchy middle. Mr Lim also uses Korean oysters, which are plump, succulent and sweet. The robust and tart chilli ties it all together, creating one of the best bites you’ll ever have.