Fish Head Curry

Waiter, there’s a decapitated head in my soup! Well, that’s the highlight. A whole large head of red snapper stewing in curry gravy. Surprisingly, there’s a lot of meat to be had on the bony head, but the best (and most tender) part is the cheeks. This dish is purely a Singapore creation. About 30 years ago, an Indian restaurateur here decided to use fish head (not an Indian delicacy) in his curry to please Chinese customers. It became a runaway hit, spreading even across the Causeway to Malaysia.

Don't like the Fish Head Curry? Try the other less "intimidating" Singapore dishes like the Chili Crab or the Bak Chor Mee.