We're one of the said many. Here are five late-night spots that serve a better-than-decent plate of the fish. Closed on Mondays. They're all decent but Hai Wei Yuan BBQ, which occupies the first stall at the centre has won itself legions of fans for a good reason. The ray is cooked over a stove instead of coals, which allows for the fish to be cooked evenly throughout.
The result is a succulent, beautifully cooked ray slathered with a spicy, aromatic sambal and accompanied by a tangy, funky cincalok dip. Fresh fermented shrimp, a key ingredient in the cincalok dip that's served with a plate of sambal stingray. To cook good stingray, it takes timing.
Too long and you run the risk of it being dry and rubbery. Too short and it'll be slimy; you'll find it hard to pull the flesh apart from the cartilage. Perfectly cooked and slathered with a spicy, flavourful sambal. The cincalok that comes with the ray has more zip, which provides much-needed relief for the tastebuds from the spiciness of the sambal.
Tokyo at Ayer Rajah Food Centre is an underrated institution. The hawker only serves the meatiest parts of the ray, which means customers won't have to be scraping off skin and the little bits of flesh off the ends. Every bite here counts. The sambal has more tang than the usual sweet variants but it's no less tasty. The slices of red onions sprinkled over the sambal stingray provides a nice relief from the strong flavours of the sambal.
Fans that have followed the hawker stall through the years will still know them as Rong Kwang BBQ Seafood even though the name has since been changed when the hawker's son joined him at the wok. And if you're still doubtful about their food, it's worth noting that business has been so good that they've expanded from one to three stalls at Alexandra Village Food Centre.
But most customers still come back, lamenting that the sambal here is still the best. The marriage of the flavourful cincalok and the soft, garlicky, flaky salmon is something not to be missed. Address: East Coast Parkway, , Singapore Opening Hours: 4pm to We will verify and update from our side. Thanks in advance! A budding foodie who bakes in her free time, Megan wants to learn more about different cultures through eating.
She also craves different foods every day, so be prepared to see some weird snacks in her bag. This site uses Akismet to reduce spam. Learn how your comment data is processed. Posted on November 28th, by Megan Yap. I kept eating the sambal on its own and even wanted to buy the sauce back home because it was that amazing. Might not be spicy enough for some others though.
Their chinchalok that they concocted themselves had predominant onion and lime taste that was pleasantly sweet and sour. Thankful that their lime was juicy enough as well. Many people have raved about this Zi Char Store in Alexandra food village yes another food haven.
The sambal stingray here is usually huge, juicy and slathered in a generous amount of sambal. People who have tried this mostly would fall in love with their sambal because it is a fantastic formula that balances spiciness, sweetness and a load of other spices, giving birth to their personal secret star sambal sauce formula.
Kudos to the father-son duo! Their stingrays are not as well-known as the crabs but are pretty good too! They are relatively new and nothing much is known about them but they have received multiple 5 stars reviews on facebook , with an online food reviewer seeming pretty impressed by them as well. So now people with low spice tolerance can finally enjoy stingray without breaking into buckets of swear. Indeed this makes me want to go down and give it a try!
This stall, Tokyo, sells Singaporean style bbq. Sounds like an odd combination again…. With nicely crisp and charred sides yet maintaining that tenderness and juiciness, Tokyo does justice to the stingray meat.
But would be nice if there was a bit more sambal. Sambal sauce combination is good with the dried shrimp he-bi aftertaste. You know that the technique the chef uses to fry the chili paste is excellent — retaining moisture and fragrance. However, it was a bit oily. This kopitiam is quite popular so expect longer waiting time. Enjoyable even despite consuming it as takeaway. This sambal stingray comes in a sizzling hot plate and really sets itself apart from the rest.
Having a strong intense sambal, the hotplate keeps the fish warm while you enjoy your other zhi char delights. The highlight is really the generous slather of sambal chili atop the stingray that elevates the dish with its fragrant herbs and spices.
Singapore Westies swear by this stall! The very first seafood stall at Chomp Chomp, Hai Wei Yuen has been one of the hot favorites for sambal stingray at this late night supper spot in Serangoon.
The size of the stingray is sometimes a bit on the thin side but the meat is tender and succulent. I love sambal stingray but am in no way an expert on it, so feel free to share more recommendations! Affordable Chinese Punggol. Affordable Cafes Keong Saik. Affordable Food Buzz.
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