Sizzling Magic

If you happen to notice a tantalising aroma on a bustling Bangkok street, it could be from a Hoy Tod stall

Words: Sarita Urupongsa

Named one of the world’s top three street foods at the 2016 World Street Food Congress, Thailand’s very own Hoy Tod or crispy mussel omelette is a sizzling love affair of delicious flavours.

Just watchign the ingredients being tossed together on a blistering-hot griddle is a delight in itself, an dthe aromatic pleasure only deepens when the omelette is served up. But a word of caution: Be careful not to burn your tongue.

Originally a Chinese dish, Hoy Tod’s ingredients are easy to find. All you need is starch, eggs and mussels. The recipe has evolved over the generations to suit Thai tastes and now comes in two variations – gooey or crispy. Street stalls and restaurants may also offer diners a choice between oysters and mussels.

O-Suan, or the gooey version, can be found in many Thai-Chinese restaurants. The starch used creates a translucent and chewy omelette that is served on a sizzling pan accompanied with fresh bean sprouts and chilli sauce.

O-Lau, the crispy thin pancake version, is usually found on menus of eateries that specialise in Phad Thai. This version of Hoy Tod is also served with a hot chilli sauce and fresh bean sprouts.

Looking for the perfect Hoy Tod? Try these places:

Fah Thai’s Pick

Jae Auan Hoi Yai Kratha Ron

The Hoy Tod is served on a sizzling pan, though diners are given a choice between oysters, mussels and assorted seafood. The Phad Thai served here is also a must-try.

320 Wang Lang, Bangkok Noi, Bangkok; www.facebook.com/HoiYai

Khun Hua Kratha Ron

This place specialises in sizzler dishes, including delectable Suki and O-Suan-style fried mussels.

8/5 Suriyawong, Haiya, Chiang Mai; www.facebook.com/Leehuahotplaterestaurant