The Singapore fish head curry is a local creation that bears both Indian and Chinese cuisine characteristics. Those who consider themselves true ‘connoisseurs’ of the dish – often comprising a single fish head from a large garoupa or snapper – will gladly devote themselves to eating everything on the fish head, including the eye balls and lip. Served in spicy gravy made from curry powder, fresh whole tomatoes, belachan, tamarind and so forth, with just the right hints of sweetness balanced against tanginess, the meat from the fish head should have an exceedingly smooth texture and taste. Okra and brinjals are sometimes added into the curry as well. A steaming bowl of white rice is also recommended to go along with the fish head curry.

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