Being an island, it should come as no surprise that Singapore is home to some amazing seafood, but from crustaceans to octopus, there is so much to choose from!
5. BBQ Crayfish is perhaps surprisingly one of the most popular items for barbequing in Singapore. Often, they are also marinated in garlic butter to add a further tangy taste!
4. Sambal Stingray is a Singaporean dish that has since been introduced to neighbouring countries such as Malaysia. The stingray is barbequed and then coated in sambal sauce. Other ingredients may include garlic, sugar, pepper, or salt. For some reason female stingray are considered tastier than males!
3. Black Pepper Crab is a must-try dish when in Singapore. It is made with hard-shell crabs, and fried with black pepper. Unlike Singapore’s other popular crab dish, it is not ‘heavy’ due to the absence of a sauce. The black pepper crab is liked by many locals over the chilli crab because of its drier and fragrant ‘pepperish’ nature. It is also nowadays becoming very popular to mix the black pepper crab with a fresh jackfruit sauce.
2. Steamed Bamboo Clam is one of those weird seafood dishes that is nonetheless still eaten regularly around Singapore. This dish is always prepared fresh and garnished with green vegetables and shallots.
1. Chilli Crab is without question the dish that most people associate with Singapore, and it is considered the de facto “national dish” of the country, so it’s no surprise I have chosen it to be the number one seafood item of the Little Red Dot (further reading: Chilli Crab: A Taste of Singapore)! Mud crabs are commonly used and are stir-fried in a semi-thick, sweet and savoury tomato and chilli-based sauce, making them feel very heavy. Yet despite its name, chilli crab is not a particularly spicy dish.
Which seafood dish do you most admire from Singapore?