After five decades of delighting generations of food lovers, one of Singapore’s most iconic fried oyster stalls is set to close its shutters for the last time. Located in the heart of a bustling hawker centre, the family-run stall has been a staple for locals and tourists alike, known for its rich flavors, crispy edges, and generous portions of fresh oysters.
The owner, 72-year-old Mr. Tan Chee Boon, announced the retirement earlier this week, citing age and health concerns as the primary reasons behind the difficult decision. “It’s time to rest,” said Mr. Tan, whose family has been running the stall since 1975. “I’ve enjoyed every moment, but the body can’t take the long hours anymore.”
The news has sparked an outpouring of nostalgia and gratitude across social media, with long-time customers sharing memories of queuing for hours just to get a taste of the legendary dish. Some have even visited the stall one last time to bid farewell and savor the signature fried oyster omelette before it’s gone.
Food heritage advocates are calling the closure a reminder of the fragile future of traditional hawker culture, urging younger generations to step up and preserve the culinary legacy. “These stalls are more than just food—they’re part of Singapore’s cultural identity,” said Mei Lin, a local food historian.
As Mr. Tan prepares to turn off the stove for the final time next month, fans of the fried oyster stall are cherishing its final days and hoping its recipes and spirit will live on in Singapore’s rich hawker tradition.
