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Massive crowds flocked to Northshore Plaza I in Punggol during its opening last weekend, despite the fact that the neighbourhood centre lacked something many Singaporeans consider crucial in a heartland mall (of sorts) — air-conditioning. Within the bustling centre, another newcomer faced an onslaught of customers: Sixth Floor Oyster Cake, a home-based business which recently upgraded to a takeaway kiosk. The little shop boasts a modern, wood-dominated look complete with funky touches like a cheerful neon light fixture. And on its opening weekend on October 29, the wait for the coveted oyster cakes went up to an hour. Now, we’re told it averages between 30 to 40 minutes. Customers are given a number after each order and told to wait around the shop till they're called, or take a stroll and return later to collect the piping hot cakes. 

The shop is headed by Khung Wai Yeen (right in pic), 40, along with his next-door neighbour and business partner 51-year-old Calvin Lau (left). The kiosk peddles deep-fried oyster cakes: a savoury fritter stuffed with minced pork, some veggies (usually chives or Chinese celery) and naturally, oysters.

Sometimes called UFO oyster cakes ’cos of their shape, the traditional snack hails from Fuzhou, the capital of China’s Fujian province. In Singapore, it’s found only in pasar malams and a few hawker joints like Maxwell Fuzhou Oyster Cake, or Jalan Besar’s Fu Zhou Poh Hwa Oyster Cake. But none of these are located in the north-eastern bit of Singapore, which might be why Sixth Floor Oyster Cake sold around “three hundred oyster cakes” over the weekend despite being “closed half the time [trying to cook more fritters]”, Wai Yeen tells us. “You usually need to go to Woodlands or Bedok to get these,” he adds.

To cope with high demand, they’ve whittled down the menu to just one item – their traditional oyster cake – with a four-piece limit per customer as they iron out opening kinks. 8days.sg managed to get a taste of the signature snack.

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