Joanna James
A hallmark of Singaporean culture is its devotion to whipping up some of the most aromatic and tastiest cuisine in the world. Thus, to all those lovers of seafood, Singapore presents plenty of value for money purchases that will make your mouth water.
Undeniably, the national dish of the nation – Chilli Crab began as a mere street food variant that quickly rose to prominence and presently, finds itself on almost every restaurant menu. Dating back to the 1950s, Chilli Crab was the brainchild of Cher Yam Tian and combines stir-fried crab with a signature, spice-infused sauce that you must savour before your travels in the country conclude.
Rivalling Chilli Crab and endeavouring to replace same as the country’s national dish is the sought-after serving called Black Pepper Crab. Easily consumed at hawker centres and high-end restaurants, Black Pepper Crab is the result of stir-frying the freshest crab in oyster sauce, shallots, garlic and black pepper. Often paired with rice, this dish is habitually garnished in coriander leaves.
For all things fishy and soupy, then it is recommended that you sample Sliced Fish Soup. Characterised by a clear broth, this seafood dish is renowned for its many versions but does provide diners with an opportunity to taste minced pork and grouper in the same bowl. While both meats are marinated and skilfully sauteed, other common ingredients range from sesame oil, tofu, cabbage and Shaoxing wine.
While you can choose between a dry and soup version, Crab Bee Hoon which brings succulent crab meat from the shores of Sri Lanka and rice vermicelli is one of those servings that you should not be missing out on. If you happen to have a soft spot for broths, seafood stock, noodles and crab meat, then Crab Bee Hoon will be your best friend.
As a soup broth that often contains a generous selection of greens such as cilantro and baby bok choy, Crab Bee Hoon Soup sure does make mealtimes in Singapore a joyous occasion. With Sri Lankan mud crabs and rice vermicelli being its chief ingredients, patrons can look forward to a delicacy that can be tucked into at any time of the day.
Signing off in style on the topics of broths and soups in Singapore, Fish Soup Bee Hoon is rich, milky, spicy and in short, a hearty dish that is well known for its flavoursome fish stock. While rice wine or brandy is added to enhance flavour, Fish Soup Bee Hoon was recognised by CNN in 2010 as one of the must-try dishes in Singapore.
Satisfy your cravings for hot and spicy food by giving Fish Head Curry a go. Associated with a number of seasonings, the mentioned dish utilises coconut cream, tomatoes and of course the main talking point – fish head. Generally had with rice or bread, Fish Head Curry is served in a pot and can easily feed a group of hungry travellers.
A classical recipe that originated in Singapore and Malaysia, Sambal Stingray is destined to leave a lasting impression on your palate. Featuring a spicy sambal paste incorporating vinegar, ginger and sugar together with grilled stingray fillets, this aromatic dish will ensure your tastebuds are well taken care of.
As its name suggests, Cereal Prawns is a crispy and crunchy treat that will be hard to put down once you begin munching. Utilising fried prawns which are then smeared in a sublime mix of chillis, curry leaves, butter and toasted cereals, Cereal Prawns must be had hot off the pan. Should you be looking for a place to stay in Singapore that serves up similar delicacies, then make a note of Travelodge Harbourfront from where you can also avail of a range of Sentosa hotel deals.
A true believer that the pen is a mighty weapon, ventures into reaching the minds of every reader with the earnest hope of leaving an indelible stream of thought.
A travel writer who has a passion for fashion and a deep interest in admiring new and exotic attractions around the world.
