The Best Places for Seafood in Singapore

This hawker favorite is where barbecue meets the sea. Pick your seafood and watch it hit the grill — everything’s cooked to order for max freshness and flavor.

Try the tiger prawns: charred to perfection, juicy inside and slathered in garlicky butter. You’ll also find fun variations like cereal, sambal and salted egg.

A Singapore favorite for over 50 years, Kok Sen is now run by the third generation — and still going strong at its new spot just down the road. Known for hearty zi char (home-style stir-fry) dishes, seafood here takes center stage.

Expect serious wok hei in every bite. The jumbo prawns are bold and fragrant, and the fish comes in a variety of preparations. Go for the version with fermented bean sauce and bitter melon for something deeply savory and satisfying.

This humble street food stall might catch you off guard. Its tanks are filled with live seafood, and there’s no set menu — just whatever’s freshest that day. You can select your seafood straight from the tanks or ask the owner for recommendations.

The must-try? Crab with rice vermicelli noodles. Meaty, juicy crabs are wok-fried with fermented beans, scallions, ginger and garlic, and then served over the silky rice noodles that soak up all that savory richness. (Heads up: this dish is only available at dinner.)

Located next to Jurong East Hawker Centre, this stall is famous for one thing: curry fish head. But don’t sleep on the other fish dishes and stir-fries — they’re just as satisfying.

The signature dish features tender fish collar simmered in bold, spice-packed curry with eggplant, okra and pineapple. It’s creamy, spicy, slightly sweet and tangy — all beautifully balanced. Best served with a big helping of steamed rice.

Tucked inside a mall, this long-standing spot is run by a seasoned Cantonese chef from Hong Kong and beloved by regulars. Reservations are highly recommended as the place fills up fast.

Inside, walls of tanks showcase today’s live catch. The standout dish? Stir-fried lobster with ginger and scallions — sweet, springy meat coated in a glossy sauce. Insider tip: order extra braised noodles to soak up all that goodness.

This hawker stall is famous for its sambal stingray — a must for spice lovers. Thick, meaty fillets are grilled on a hotplate with a fiery sambal layer, raw onions on top and a tangy lime-chili dip on the side.

The stingray’s firm yet tender texture holds up beautifully, soaking in all that spicy, complex flavor.

Calling all crab fans. Mellben offers over 15 ways to enjoy crab; and yes, you can even choose between male and female crabs. The signature chili crab arrives sizzling hot, with a thick, glossy sauce and pre-cracked shells for easy eating.

Other highlights include black pepper crab, butter crab and the deeply comforting claypot crab bee hoon soup. A beloved local classic for good reason.

This laid-back neighborhood spot has been serving tank-to-table seafood for over 30 years. Diners pick their seafood fresh from the tanks — especially the crabs, known for their sweet, meaty flavor.

The dish to get? Black pepper crab. It’s wok-fried in a rich, peppery sauce that enhances — rather than overpowers — the crab’s natural sweetness.