Somewhere in the northeaster suburbs of Hougang on Avenue 8, there's an elderly couple toiling over giant woks side-by-side for hours on end, churning out plates of fragrant and morish fried kway teow and oyster omelette. Lim Suan Eng and Ong Lim Chong have spent the past 30 years mastering their craft and they work together like a well-oiled machine.
The omelette is fried perfectly so it is crispy while still retaining its starchiness. Oysters are also imported from Korea because they are plumper and juicier. Don't forget the homemade chilli on the side.