STREET FOOD REVIEW | SINGAPORE

Singapore signature dishes
Singapore's mouthwatering signature dishes are obviously best tried in the mother country – the tastiest versions in the hawker centers – but recreating them in your kitchen makes for a fantastically fun evening. If you've been to Singapore and tasted the real deal, this is a great way to reminisce and savor the tastes of Asia.
1. Chili crabs
Singaporeans will tell you this dish is best made with meaty Sri Lankan crabs. The thick, tangy and spicy sauce is mopped up with fried or steamed buns. Despite it's name, this isn't a spicy dish, so is a winner for delicate palates.
2. Fish-head curry
This speciality is mostly favored by the Singaporean Indian community, although many Chinese eateries are also drawing crowds for their versions. Large heads of fish are stewed in a spicy sauce with vegetables such as aubergines and okra.
3. Hainanese chicken rice
Chicken is poached in hot stock and then blanched in cold water to render it succulent and juicy. The chicken pieces are then served with rice that has been steamed with ginger, garlic and chicken stock, and vinegary chili sauce. We've gone with an Ottolenghi recipe; it might just become your go-to comfort food.
4. Laksa
Rice noodles are bathed in coconut curry sauce that is spiced with herbs and laced with fish cake, cockles, prawns and bean sprouts. The much-loved Katong laksa can now be found at street food outlets all over Singapore, but there are plenty of recipes that make creating your own version a breeze.
5. Sambal stingray
Thin slabs of stingray (skate) are grilled and served on a banana leaf with a rich layer of chili jam (sambal) prepared with fresh chilies and garlic. As several species of ray and skate are critically endangered, try swapping it out in your recipe for dab, sole or pouting.