If you’ve ever studied or worked at Ngee Ann Poly, you’ll do a double take when you walk past Osa Kaki Fuyong atChances are you’d have queued up for the super popular “Kaki Fuyong” dish at the poly’s canteen. Sold at the, generations of students have eaten it and curious first-timers have joined the queue because #FOMO. Yes, even this writer, who is an NP lecturer, has succumbed. This dish is so popular, it even inspired a studentKaki Fuyong? It’s a hybrid Japanese-Chinese dish of kaki and egg .
Osa’s menu has a whopping 38 items. Choose from oyster , salmon, beef, house-made chicken karaage and store-bought ebi fry and scallops. A translucent teriyaki-esque glaze cloaks the oysters and seeps into the fluffy omelette. It crisps up at the edges, just the way we like our hotplate dishes. It’s not quite as shiok asWe recommend eating it with the plain white rice that comes with your main dish though for just $1.50, you can swap your rice with a heaving bowl of Japanese curry udon. That would overpower the original sauce, though.
The beef slices are well seasoned and not too tough though don’t expect a superior cut at these prices. We’ll come back for the Kimcheese omelette but order it with the oysters or chicken karaage next time.You get a decently-sized piece of fried salmon. The home-made Japanese curry is also, well, decent. Not the best we’ve had, but competently executed.The four chicken chunks are crispy outside and juicy inside – definitely tastier than the pre-fried, cold and dry morsels we get at NP.
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