Hokkien Prawn Mee

Hokkien Prawn Mee was created by the post war Hokkien sailors from South China.

After working in the factories, they would congregate along Rochor Road and fry excess noodles from the noodle factories over a charcoal stove.

Today, this dish is stir-fried with garlic, eggs, soy sauce, yellow noodles, bee hoon, bean sprouts, prawns and squid. A flavourful stock is also essential for a great tasting dish, and is usually made from stewing prawn heads, clams and dried fish.

To cook this dish, the noodles are first flooded with stock, stewed for a minute while adding the seafood, then fried till damp.

Fish Head Curry

Originally created by Singapore’s Malayalee (an Indian ethnic group from the Southern Indian state of Kerala) community, it is prepared by stewing the head of an ikan merah (red snapper fish) in a spicy-hot curry with vegetables; with the sour-tasting tamarind flavour an unmistakable signature of this dish.

Visitors can either have it with rice or as the Chinese do it - wipe the curry gravy clean with a soft bun. The sweetness of the dough helps to neutralize the spices in the curry - a great way to enjoy the dish even if you have a low tolerance for spice.

The Chinese tend to have it alongside smaller dishes of vegetables and meat; head down to McCullum Street in the heart of the city for a taste at the famous Ocean Fish Head Curry eatery.

Chilli Crab

Some of the best places to lap up this stunning creation include No Signboard Seafood Restaurant, Jumbo Seafood and Long Beach Seafood at the East Coast Lagoon Food Village which sits right by the beach at East Coast Park.

What makes this dish so special is its sensuous, sweet yet savoury sauce, created with a base of chilli and tomato sauces which will electrify your palate and satisfy your taste buds.

The red-tangy sauce is made deliciously fragrant with light flavourings of garlic and rice vinegar, while thickening flour and egg ribbons (produced by adding beaten eggs towards the end of the cooking process) give the chilli crab dish the fluffy texture it’s known for.