Seafood in Singapore is mostly eaten in company, with sleeves rolled up. These 12 guides cover chilli crab and black pepper crab, crab generally and the hawker centres that do it, prawns, lobster, oysters, abalone, steamed fish, seafood soup, and the restaurants built around the whole spread. Each list covers the address, what the kitchen is known for, and the practical part – crab is usually priced by weight, so confirm the price when you order rather than when the bill arrives. Book ahead for a big table. Bring more people than you planned: it works out better per head and the food is built for it.

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Related sections: Food in Central & City (70) · Western & European (58) · Cakes, Bakes & Desserts (51) · Chinese & Dim Sum (51) · Dining Occasions (42)