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Five dishes a foodie must have on a Singapore jaunt.

WITH THREE restaurants on the prestigious S. Pellegrino World's 50 Best Restaurants 2010 list, Singapore has been catapulted from being a shopping destination to a foodie hub over the years. The little island state hosts the annual World Gourmet Summit in April and the arts, lifestyle and cuisine Singapore Sun Festival ( October 29 to November 7). We caught up with three master chefs from Singapore -- The Sentosa Resort's executive chefs Michael Leibi and Goh Yek Wei, along with junior sous chef Ancella Loo, on a culinary exchange programme organised by the Singapore Tourism Board and the ITC- WelcomGroup, to talk about the five dishes that Singapore woos its tourists with:

CHICKEN RICE: This is the ' national dish' of Singapore. Explaining the origins of this dish, chef Leibi says, " It is based on the well- known Hainanese dish called Wenchang chicken." It makes for a wholesome meal and is probably the dish you will be served in a Singapore Airlines flight. The best place to eat this is at Purvis Street and the Seah Street.

CHILLI CRAB: This dish uses mud crabs which are stir- fried in a tomato and chilli- based sauce. Try it out at seafood hawker stalls, kopi tiams or restaurants. Despite its name, the chilli crab is not very hot.

FISH HEAD CURRY: ITC's corporate chef Manjit S Gill says that this can be compared with the Keralite dish Meen Moily. There are two versions of this dish. Chef Goh Yek Wei points out that while the Indian one is quite spicy, the Chinese variant is oily and tangy.

BAK KUT THE: This translates into ' meat bone tea', and comprises meaty pork ribs in a broth of herbs and spices which include star anise, cinnamon, cloves, dang gui , fennel seeds and garlic.

SINGAPORE FRIED NOODLES: You can't go to Singapore and not try this dish. Chef Loos points out that the noodles -- a lunch and breakfast staple -- are a unique blend of Chinese and Indian cuisine. Curry powder, mixed spices, garam masala, cumin, turmeric are used to sex up this dish.

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Publication:Mail Today (New Delhi, India)
Date:Aug 26, 2010
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