Fu Zhou Poh Hwa Oyster Cake
Fu Zhou Poh Hwa Oyster Cake
A traditional Fuzhou oyster cake stall at Berseh Food Centre #02-34, carrying forward a family food tradition that traces its Singapore roots to the street-hawking days of the 1950s.
Jenny Poh Hwa and a Family Oyster-Cake Tradition
Fu Zhou Poh Hwa Oyster Cake is named after its owner, Ong Poh Hwa (王宝华), who is also known as Jenny.
Poh Hwa grew up around the oyster-cake trade. As a child, she helped her grandmother sell the traditional Fuzhou snack from a street stall around the Queen Street area.
The recipe came through her grandmother, who had brought the family's Fuzhou food tradition to Singapore. Poh Hwa learned the preparation from a young age and later revived the trade herself.
The Stall's Timeline
Queen Street Street-Hawking Days
Poh Hwa's grandmother sold Fuzhou oyster cakes around the Queen Street area, with young Poh Hwa helping from childhood.
The Trade Pauses
A fire disrupted the family's livelihood and the oyster-cake business stopped for a period of time.
Poh Hwa Revives the Business
Poh Hwa restarted the family trade with her own stall at Sam Leong Road.
Jalan Besar Area
The stall operated in the wider Kitchener Road and Sam Leong Road area before rising rental costs eventually prompted another move.
Berseh Food Centre #02-34
Fu Zhou Poh Hwa Oyster Cake now operates on Level 2 of Berseh Food Centre.
What Makes This Oyster Cake Different?
The name “oyster cake” can be misleading. This is not a baked cake, but a deep-fried Fuzhou snack assembled in a shallow metal ladle.
Inside are layers of batter, minced pork, prawns, oysters and aromatic greens, while peanuts and dried whitebait give the top extra crunch.
Once the batter sets in hot oil, the cake loosens from the ladle and floats in the wok. Its rounded profile gives it the distinctive “flying saucer” appearance often associated with this snack.
How the Oyster Cake Is Prepared
Batter
Batter is spread into a shallow metal ladle. Poh Hwa has described the family batter as using three types of flour, including soybean.
Filling
Minced pork, prawns, oysters and greens are layered inside.
Toppings
Peanuts and dried whitebait are added before frying.
Frying
The ladle is lowered into hot oil until the cake sets, releases from the mould and fries until golden.
The Oyster-Cake Ladle
The ladle used to shape the cakes is part of the stall's heritage. Poh Hwa has said that it belonged to her grandmother and was brought to Singapore from Fuzhou.
This means the continuity of the stall is not only in the recipe. The physical tool used to shape the snack has also been passed through the family.
Why the Oyster Cake Is So Distinctive
The outer shell develops browned, crunchy edges during frying.
The inside stays softer, with oyster, prawn and minced pork layered into the batter.
Peanuts and dried whitebait add toasted, savoury texture on top.
Visit Fu Zhou Poh Hwa Oyster Cake
166 Jalan Besar, Singapore 208877
Monday & Wednesday–Sunday
Menu & Opening Hours
These photos document the stall's displayed menu and operating-hour information. Prices and hours can change over time.
Stall Menu
A current visual record of the stall's displayed menu.
Stall Hours Signage
On-site operating-hour information retained for reference.
Why Fu Zhou Poh Hwa Matters
This stall connects several eras of Singapore hawker history: street hawking, family knowledge passed across generations, neighbourhood food trading and the modern hawker-centre system.
Fuzhou oyster cakes are increasingly uncommon in Singapore, making Poh Hwa's stall both a place to eat and a surviving record of a traditional food craft.
Sources & Verification
- CNA Lifestyle — Ong Poh Hwa and the family's oyster-cake history
- Lianhe Zaobao — 王宝华 and the Fuzhou oyster-cake tradition
- BersehFoodCentre.com on-site stall, menu and operating-hour records
Last verified: September 2026
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