3.

Eel skin crisps

If you didn't know what these were made of, you'd probably think they were great fish crackers. But the remarkable crunch comes from the delicate skin of eels. Some menus list them simply as deep-fried fish skin. They are increasingly popular in Chinese cze-char (cook and fry) restaurants as an appetiser, and they are often served with a savory soy-based dip. The skin still stays fairly crisp even when drenched in the broth. Be warned, these crisps are dangerously addictive, and the fact youre chomping on the skin of eels will quickly be forgotten. Until you finish. Ask for it at casual Cantonese eateries Sha Tin Kitchen, 10B Lorong 3 Geylang (Tel: +65 6747 2483) or Wo Peng at 476/478 Macpherson Road (Tel: +65 6747 9892).