Joanna James
People love Singapore for its futuristic appeal, but there's another thing the city is known for: food. Planning a trip? These are the top Singaporean seafood dishes to try during your travels.
Singaporeans love this dish, and you certainly will too! How is it made? It's made by cooking crab with black pepper, garlic, shallots, and oyster sauce in a hot pan. This isn't a homemade dish, but you can easily find it at street food stalls and restaurants.
Many popular seafood dishes in Singapore had a humble beginning as street food – chilli crab is no exception. Today, it's one of the most popular dishes in Singapore and is considered the national dish. The dish features delicious crab cooked in a rich sauce. There's a story behind the invention of chilli crab too. In the 1950s, Cher Yam Tian wanted to improve her stir-fried crab, so she started cooking it in copious amounts of sauce. It was so delicious that her family encouraged her to sell it. Where can you find it? It's still a beloved street food, but if you walk into a place like Ministry of Crab, which is a popular seafood restaurant in Singapore, you're guaranteed generous servings of all things crab!
Another mouthwatering seafood dish in Singapore, cereal prawns are a must-try. As the name suggests, there's cereal in it! Prawns are fried until crispy and mixed with crushed and toasted cereal, chilli, and curry leaves. Singaporeans love to make it at home, but it's also a popular dish at restaurants and hawker centres all over Singapore. The dish comes with a generous topping of toasted cereal, which has a sand-like texture and is always enjoyed hot.
A classic Singaporean dish, sambal stingray features delectably grilled stingray with spicy sambal paste. Don’t know what sambal is? It’s a chilli sauce that includes various other ingredients like ginger, vinegar, shrimp paste, and sugar. The dish typically comes paired with lime wedges, onions, and chilli peppers. Sambal stingray is also popular in Malaysia, where it’s called ikan pari bakar.
It might not sound very appetising, but fish head curry is a delicious Singaporean dish you simply have to try. The main component of the dish is fish heads, which are cooked in a base of coconut cream mixed with tomatoes and lots of spices like chilli, coriander, garlic, pepper, and turmeric. Singaporean fish head curry has a bit of history too. It was created in the 1970s as a way to make use of leftover fish heads. Singaporeans usually enjoy it with bread or rice on the side. If you’re a group of travellers, just one pot of fish head curry will be enough to feed the whole group.
Singaporeans love crab, and Crab Bee Hoon is proof of that. It’s a hawker-style dish featuring rice vermicelli and soft, delectable Sri Lankan crab meat. Both the rice vermicelli and the crab are cooked in seafood stock or chicken broth. You can have either the dry version or the soup version.
A traditional Singaporean dish, sliced fish soup has many variations, but it typically includes fish like grouper, cabbage, tofu, tomatoes, minced pork, fish stock, and lots of local spices. The fish and meat are marinated and then cooked into the soup with vegetables. Some also like to add a bit of noodles.
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.
