Any time is a good time to indulge in one of Singapore's favourite foods - seafood. From the heartland coffee shop to restaurants, you will always find something that hits the spot.
Here are some to try out:
Photo: Rendezvous Restaurant Hock Lock Kee
Sambal prawns ($6) are a popular option at Rendezvous Restaurant Hock Lock Kee, thanks in a big way to the sambal. Other popular options include the curry chicken and the beef rendang. The restaurant has 70 years of history, and it knows how to get the crowd in, so it is best to make a reservation before you turn up.
Where: Clarke Quay Central
Salted egg yolk is a popular ingredient paired with crabs, and Yi Jia South Village Seafood Restaurant offers two versions from $36.80: Crispy and Creamy.
Where: 550-552, Macpherson Road
At Wan He Lou, you have to order the comforting signature dish, Lobster Porridge (from $31.90). This Teochew-style porridge has a roe-rich stock, with lobster meat under a blanket of spring onions. Eating this has to be one of the best ways to spend a rainy evening.
Where: 65, Maude Road
A hearty stew is one of the best ways to enjoy any sort of seafood, especially if there is a robust stock and fresh seafood.
At Mi Casa Kitchen & Bar, ask for the Crab Bongo Stew ($20). This is a Louisiana-style stew, which means you should expect lots of spices and flavours, with a crab, prawn and clam stock.
Where: 102, Jalan Jurong Kechil
Photo: Marina Mandarin Singapore
At AquaMarine, the crustacean feast is served a Scandinavian-style.
This month, there will be Scandinavian highlights such as lava stone-cooked crayfish and Nordic-style natural yellowfin tuna on the buffet line. It is $60 for lunch and $70 for dinner.
Where: Marina Mandarin Singapore
For some, the best way to enjoy shellfish is buffet style. Imagine an unlimited supply of seafood at your disposal.
It is Seafood Galore Night every Thursday at Marriott Cafe with more than 60 dishes on offer. It is $108, inclusive of free flow of wine, beer, and juices.
Where: Singapore Marriott Tang Plaza Hotel
This article was first published at The New Paper.
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