Seafood has long been an integral part of Singaporean culture, and it’s still a favourite of local foodies today. In this guide, you’ll learn about the best seafood restaurants in Singapore, what to order when you go, and where to get the freshest fish in town. You’ll also find out some insider tips on how to order like a pro. You don’t have to be Anthony Bourdain or Mark Wiens to enjoy delicious seafood singapore; all you need is a guide.
Prawn Mee
This dish is made with thin egg noodles and is served with prawns, pork, and vegetables in a light broth. The prawns are the star of the show here, and they’re cooked perfectly. The broth is also light and not too salty, making it a perfect pairing for the noodles. If you want to make this dish at home, you can use dried rice noodles and follow this recipe. For more recommendations on where to eat good seafood in Singapore, be sure to check out our post on the best seafood restaurants in Singapore.
Sambal Sotong
Squid is a common seafood ingredient in Asian cuisine, and sambal sotong is a popular dish from Singapore that features squid cooked in a spicy sauce. The dish is often served with rice or noodles and can be found at most hawker centres and food courts around the city. If you’re looking for a delicious and hearty seafood meal, sambal sotong is a great option. One dish people enjoyed was white wine & garlic crab. It’s a simple preparation of crab sautéed in butter and topped with white wine, garlic, pepper flakes, parsley and lemon juice—perfection.
People also enjoyed Lobster Ravioli with Lobster Sauce ($35). Thin layers of pasta dough are stuffed with fresh lobster meat and then sealed into individual ravioli before being boiled to perfection and finished off with buttery lobster sauce. The result is an exquisite Italian take on this traditional Chinese dim sum staple.
Chilli Crab
Chilli crab is a popular seafood dish in Singapore, typically featuring mud crabs stir-fried in a semi-thick, sweet and savoury tomato and chilli-based sauce. The dish is believed to have originated from South Asia and has been adapted over the years to suit the local palate. Chilli crab is usually served with steamed rice or bread and is best enjoyed when shared with family or friends. Traditionally, chilli crab is eaten using only one’s hands to tear pieces of meat from the shell before dipping it into ginger (or sometimes belacan) and soy sauce mix. While this remains common practice for many, others may prefer eating with cutlery instead.
