Masterclass Session 6

The Boyster Omelette 

Moistness Oyster Omelette

Chef: Chef Bjorn Shen

Bjorn Shen is the chef and owner of Artichoke and Small's. He is the resident judge on all seasons of masterchef Singapore and a familiar face on host of other TV Shows.

Chef: Chef JP Anglo

The rockstar and champion of Filipino cuisine, Chef JP Anglo is a popular host of hugely followed travel and food-related shows.

Host: Ming Tan

Ming is a self-taught chef and food geek with a fanatical interest in all things food. After heading the kitchen at Lolla, he founded Park Bench Deli before travelling Southeast Asia as a consultant for restaurants and hotels in emerging economies.  



Bjorn Shen and JP Anglo come out to play - cookalong as these two nutjobs show you their riffs on a classic Singaporean favourite! Let Chefs Bjorn Shen and JP Anglo entertain you whilst they demonstrate flavour-packed variations of the classic oyster omelette.



Roast Pork (Sio Bak)



  1. 1
    Fill a small wok or deep frying pan with 2-3 inches of oil for frying. Pre-heat this to approximately 175 °C.
  2. 2
    Prepare a small cooling rack and set over a tray, in preparation for resting your fried omelette.
  3. 3
    Prepare an Oyster Broth. Slowly brown 7 cloves of garlic in 50ml of oil in a medium pot. Add in a bunch of scallions, 35g block of ginger, 30g dried oysters and saute on high heat for 2 minutes. Continue adding 1 tsp dashi powder, a bunch of chinese celery, coriander and a handful of cubed daikon radish to the pot, as well as 2 tbsp oyster sauce, 1/4 tsp white pepper powder, 1.5 tsp white sugar, 1.5 tsp hua tiao wine,1.5 tsp dark soy and 700ml of water. Simmer broth for 12 hours overnight in a slow cooker with a cover. Once cooked, fish out the dried oysters an resserver, , strain and skim the broth and prepare to make your sauce.  
  4. 4
    In a pot over medium heat, bring the Oyster Broth to a gentle simmer for 1 minute, then reduce to lowest heat setting.
  5. 5
    Make an omelette mixture by whisking together 3 eggs, 1 tsp of fish sauce, and a pinch of white pepper. In a pre-heated narrow-based wok, heat up 3 inches of oil to 175C. Pour the eggs gently into the hot oil, taking care not to pour from height. Gently turn the egg ‘raft’ as it cooks, and check for an even, golden-brown colour. Fold over into a semicircle. Once cooked, remove Omelette and drain on cooling rack.
  6. 6
    Create a Cornstarch slurry by adding 2 tbsp of water to 1.5 tbsp of cornstarch. Mix thoroughly and add to the Oyster Broth. Simmer to thicken.
  7. 7
    Add 100g of Roast pork to the thickened Oyster broth and simmer for 3 minutes. Add thick pieces of Spring onion and fold through the sauce.
  8. 8
    To finish the dish, pour sauce over the Omelette and garnish with Spring Onion, Chinese celery leaves and Coriander!