The dish is commonly sold as snacks at Taiwanese night markets. The Singaporean version of this dish has been named among the New York Times’ lists of the best food of 2015.
The oysters are lightly cooked, so it is soft and soggy with a cool and raw taste that mixes well with the hot, crispy omelette wrapping. Shrimp can sometimes be substituted in place of oysters.
Spring onions are used as garnish while chilli sauce dribbled with lime juice are used as dips.