05 of Singapore's Best Food - Named by the Street Food Maven of Singapore

This is a devilishly spicy dish that will have you asking for more. The noodle dish is heavenly with added combinations of sambal pork and vinegar which provide the expected flavours of tang and spiciness. Bak Chor Mee consists of soy sauce, meat balls, soft slices of pork, dumplings, liver and crispy pi her which is dried fish bones. The place to taste a heavenly Bak Chor Mee is the Hill Street Thai Wok Pork Noodles on Crawford Lane. There is a long que and wait of 45 minutes which no seems to mind for the ultimate treat is well worth it.

Singapore's iconic national dish was created in the 1950's at a restaurant that is still open for your orders! Add to this the fact that chef Mr Hooi; who invented this inspiring dish is still there – in his 80's. The chilli crab created by chef Hooi is of course the one to try; it is an amalgamation of rich meat stock, lime and spicy sambal. To this exotic concoction a cracked Sri Lanka lagoon crab is added to which an egg is poured in just before serving. You mop up the gorgeously thick gravy with manta bread. What's the best place for Singapore chilli crab? According to Seetoh it's the Dragon Phoenix Restaurant on the River Valley Road. Remember that if the foodie in you is already hankering for a taste of these marvellous dishes, the best accommodation option is to book one of the Singapore serviced apartments centrally located in the city. Strolling distance to popular restaurants is Bencoolen Street home to the Somerset Bencoolen Singapore and other accommodation options.

White Pepper Crabs
This is a dish that will rock your taste buds; the best version is served at the Mattar Road Seafood restaurant. It is a combination of oyster sauce, fish sauce, spring onions, corn, pepper powder, sesame oil and crab seared at high temperatures in a wok – the combination is truly unique and the flavours out of this world. Mattar Road Seafood restaurant is located at the food centre on Old Airport Road.

This is Chinese street food at its best; the stall to visit for the best Cze Cha is Hoy Yong Seafood Restaurant. Must try dishes at this eatery are shrimp tempura with pumpkin curry cream while the duck fillet role is rivalled by none. This crispy morsel is stuffed with minced pork, prawns, salted egg yolk, mushrooms and coriander before being deep fried. The final result is an incredibly flaky and crumbly batter that melts in your mouth. Hoy Yong Seafood Restaurant is located on Clementi Avenue.

Served at the Bali nasi Lemak restaurant this Malaysian dish is given a new twist. An Indonesian flavour is given to the spicy coconut rice with the addition of Balinese black kepap manis which is a sweet and savoury soy sauce. This exotic sauce is used to douse a very crispy chicken drumstick or wing. The chicken coated in black kepap manis is the twist which sits on light and fluffy coconut flavoured rice. You can pair it with vegetables stewed in coconut cream, grilled anchovies, spicy fish paste and a fried egg.

A left overs soup that has taken Singapore by storm – Sup Tulang is basically shank bone boiled down with tomato paste and spices; best mopped up with bits of baguette. A delicious concoction Sup Tulang was born when street side kiosks ran out of Indian style mutton curry broth; in order to cater to the hunger pangs of late night shift workers this utterly delicious thick broth was created out of the left over bones. It is not a dish to be enjoyed in a dainty fashion, instead you need to suck on the bones and slurp up the flavoursome bone marrow. MA Deen Biasa serves the best Sup Talang and is located at Jalan Singapore.