Singapore's hawker favourites

Mud crabs stir-fried in a thick, rich, sweet-and-savoury tomato and chili sauce, usually eaten with side of deep-fried mantou.

Mee pok (egg noodles) tossed in a savory, spicy, and tangy sauce of sambal, black vinegar, and soy sauce, and topped with minced meat, fish balls, fishcake and braised mushrooms.

Compressed rice served in a rich, coconut milk-based vegetable curry often topped with tofu, boiled egg and sambal.