Penang Oh Chien is a Hokkien dish imported directly from China that has remained largely unchanged, for a good reason. Somehow both the texture and taste of oysters and eggs melded in searing oil plays a short but beautiful symphony on your tongue, and your cholestrol levels.

Our book pointed us to Bee San coffeeshop at Ayer Hitam, corner of Jalan Padang Tembak and Jalan Ayer Hitam. He had to heat his wok for about 5 minutes, after which he took less than a minute to deliver his gold nuggets.

Look at his grin when he realised we were food pilgrims!

Aside common mistakes such as unfresh oysters, the difficulty lies in cooking with intense heat to seal in the flavours quickly but still avoid overcooking the oysters. A bit too oily for my comfort, but the taste was truly outstanding!