Chong Pang BBQ (hawker stall)

BBQ Seafood is a delicacy in Singapore. Its name gives you an idea of the type of food you will get. Visitors trying this delicacy should be able to take high level of spiciness.

The array of seafood on offer is displayed at the stall and you can pick which ones you want. The range for BBQ Seafood includes stingray, squid, prawns, crabs and different types of fish such as parrot fish, seabass, pomfret and mackerel. Some places also offer various kinds of mussels but these are usually wok fried with chilli. Most stalls also offer cooked Otah as well.

The seafood is marinated, usually with Belacan or chilli paste, and then barbecued on a flat griddle. They are served on a banana leaf to give an added fragrance. A generous amount of sambal chilli is added to the dish with cut lime. Sometimes, people will also ask for a bowl of white rice to go with the dish. Some places serve the seafood with a special Peranakan condiment called Chincalok, made from fermented shrimp.

A good BBQ Seafood dish is one where the sambal chilli is not spicy until the original taste of the seafood is gone. And the seafood are not overcooked and should be fresh.

Singaporeans usually have barbeque stingray and squid. Singaporeans will have it together with a good of friends and several rounds of beer, al fresco.

Chong Pang BBQ in Geylang East hawker centre does a really good job and it offers BBQ Stingray, Prawns, Mussels, Snapper, Gong Gong (sea snails) and Sotong, and Lalas (pipis) fried in an XO-type sauce. The sambal fried rice is aromatic and irrestibly good!

Another item is Cincaluk - a powerfully flavored, sour and salty shrimp-based condiment that is typically mixed with lime juice, chillies and shallots and eaten with rice, fried fish and other side dishes.

I enjoy eating here, the food is reasonable priced and most importantly, it's close to the market and that it a sign of freshness!