(Oyster omelette)
CourseBreakfast, lunch, and dinner
Place of originMinnan region and Chaoshan, China
Created byHokkien and Teochew people)
Taiwanese style Oyster omelette

The oyster omelette, as known as o-a-tsian (Chinese: 蚵仔煎; Pe̍h-ōe-jī: ô-á-chian), o-chien (Chinese: 蚵煎; Pe̍h-ōe-jī: ô-chian) or orh luak (simplified Chinese: 蚝烙; traditional Chinese: 蠔烙; Peng'im: o5 luah4) is a dish of Min Nan (Hokkien and Teochew) origin that is renowned for its savory flavor in its native Minnan region and Chaoshan, along with Taiwan and many parts of Southeast Asia such as the Philippines, Thailand, Malaysia, Singapore and Indonesia due to the influence of the Hokkien and Teochew diaspora.


The dish consists of an omelette with a filling primarily composed of small Pacific oysters. Starch (typically sweet potato starch) is mixed into the egg batter, giving the resulting egg wrap a thicker consistency.[1] Pork lard is often used to fry the resulting omelet. Depending on regional variations, a savory sauce may then be poured on top of the omelette for added taste.[citation needed]

Spicy or chili sauce mixed with lime juice is often added to provide an intense kick. Shrimp can sometimes be substituted in place of oysters; in this case, it is called shrimp omelette (蝦仁煎).[2][failed verification]


In different Chinese languages, the "oyster omelette" is known by various names in different Chinese geographical regions.

Chinese name Pronunciations in different spoken variations Geographical areas that use such a name
蠔烙 In Teochew: o5 luah4
In Mandarin: háo lào
In Chaoshan region and overseas communities connected to the region.
蚵仔煎 In Hokkien and Taiwanese Hokkien: ô-á-chian
In Mandarin: ézǎi jiān
Southern Fujian, Taiwan, and Philippines
蚵煎 In Hokkien: ô-chian
In Mandarin: hé jiān
Southern Fujian, Malaysia, Singapore, and Philippines
牡蠣煎 In Hokkien: bó͘-lē-chian
In Mandarin: mǔlì jiān
Most areas of mainland China
海蠣煎 In Hokkien: hái-lē-chian
In Mandarin: hǎilì jiān
Southern Fujian
蠔煎 In Cantonese: hòuh jīn
In Mandarin: háo jiān
Chaoshan, Singapore, Malaysia and Indonesia
煎蠔餅 In Cantonese: jīn hòuh béng
In Hakka: Tsiên-hàu-piáng (Pha̍k-fa-sṳ)
In Mandarin: jiān háo bǐng
Hong Kong, Macau and neighboring Liangguang
蠔仔餠 In Cantonese: hòuh jái béng
In Hakka: hàu-tsái-piáng (Pha̍k-fa-sṳ)
In Mandarin: háo zǐ bǐng
Hong Kong, Macau and the Pearl River Delta
蠔仔煎 In Cantonese: hòuh jái jīn
In Hakka: hàu-tsái-tsiên
In Mandarin: háo zǐ jiān
Hong Kong, Macau and the Pearl River Delta


In Thailand known as hoi thot (Thai: หอยทอด), it was adapted to mussel omelettes (hoi malaeng phu thot, Thai: หอยแมลงภู่ทอด), though the original oyster version (hot nang rom thot, Thai: หอยนางรมทอด) also popular but more expensive. In Bangkok, notable areas for oyster omelettes include Talat Wang Lang near Siriraj Hospital; Wang Lang (Siriraj) Pier in Bangkok Noi where there are two restaurants;[3][4] Yaowarat neighborhood, where there is one Michelin-Bib Gourmand restaurant[5][6] with Charoen Krung neighborhood in Bang Rak, among others.[7][8] In 2017, the World Street Food Congress announced that oyster omelette is one of the three most notable street foods among the street foods of Thailand.[9]


See also


  1. ^ Hiufu Wong, Maggie. "40 of the best Taiwanese foods and drinks". edition.cnn.com. CNN. Retrieved 8 April 2020.
  2. ^ "หอยทอดโฮมเมด กรอบนอกนุ่มใน ความอร่อยที่ทำเองได้". Kapook (in Thai). 2013-11-26.
  3. ^ "(ชมคลิป) ท้าพิสูจน์!! หอยใหญ่ไข่นุ่มร้านเจ๊อ้วน หอยใหญ่กระทะร้อน!". Khao Sod (in Thai). 2016-07-19.
  4. ^ "ตี๋ใหญ่หอยทอด หอยทอดเจ้าอร่อยย่านท่าเรือศิริราช". Sanook (in Thai). 2012-01-05.
  5. ^ "Nai Mong Hoi Thod". Michelin Guide.
  6. ^ ""หอยทอดเท็กซัส" ทั้งสดทั้งหวาน ตำนานหอยทอดแห่งเยาวราช". Manager Daily (in Thai). 2013-02-10. Archived from the original on 2018-03-23. Retrieved 2018-03-22.
  7. ^ ""ทิพ หอยทอดภูเขาไฟ" หอยใหญ่ หอยสด รสอร่อย". Manager Daily (in Thai). 2014-01-26.
  8. ^ "กุ้งทอด....แทนหอยทอด". Bloggang (in Thai). 2008-04-06.
  9. ^ "อร่อยระดับโลก! พี่ไทยติด 1 ใน 3 สตรีทฟู้ด 'หอยทอด' ต่างชาติบอก Yummy!". Thai Rath (in Thai). 2017-03-20.