Probably one of the signature dishes of Singapore, originally made popular by the east coast stalls specialising in seafood and crabs. Best cooked in its shell, chilli crab is, of course, to be eaten in casual mode using your fingers to crack open the shell and sucking out the meat and the delicious sauce.
An unusual mixture of Indian and Chinese styles; Noodles cooked by Indian hawkers using ingredients such as beancurd and beansprouts.
Wonderfully crisp spring rolls with the distinctive flavour of taucheo (yellow beans), undoubtedly a Nonya influence.
Braised duck with soya sauce and star anise. A delicacy from the Quangdong province of China.