Perhaps no other dish has the distinction of being considered as Singapore’s national dish as what chilli crab has come to embody. Away with the forks, knives and etiquette; using your fingers and making a bit of a mess is all part of the enjoyment when it comes to having chilli crab. Sri Lankan hard shell crabs are often used to prepare this dish, and the chilli paste that it comes deliciously covered in comes from a tantalising array of ingredients: onions, garlic, black rice vinegar, fresh ground chilli, tomato paste and so forth. Some places also provide side orders of man tou (Chinese steamed bun) — simply dip the man tou into the thick gravy for that added enjoyment. Do remember to try other popular local variations of this national dish, including the famous black pepper crab that is easily found in various seafood restaurants around Singapore.

Bak Kut Teh	Satay	Fried Carrot Cake	Roti Prata	Hainanese Chicken Rice
Laksa	Char Kway Teow	Fish Head Curry	Rojak	Chili Crab