The Finest Otak-Otak in Singapore

Welcome to Singapore’s delicious Otak-Otak world! Both residents and visitors will enjoy the distinctive and savory experience that this gastronomic pleasure gives. The traditional grilled fish cake known as otak-otak, which is pronounced “brains” in Malay, is encased in aromatic banana leaves and has become a staple of Singapore’s eclectic culinary scene.

Otak-Otak in Singapore is a mouthwatering mix of tastes that captures the rich ethnic variety of the nation. Otak-Otak is a delectable combination of sweet, savory, and spicy elements that is made by combining fish (often mackerel or Spanish mackerel), coconut milk, and a variety of fragrant spices including lemongrass, turmeric, and galangal.

The cooking style of Otak-Otak is one of its features. The fish cake is encased in banana leaves, which gives it a distinctive scent and a hint of wholesome earthiness. These delicious packages of delight are frequently eaten as an appetizer or snack and are grilled to perfection, making them a must-try for anybody looking for a true taste of Singaporean cuisine.

In Singapore, the Otak-Otak is more than just a meal; it’s also a celebration of the country’s cultural variety, a tribute to its culinary history, and an invitation to go on a gastronomic trip that highlights the vitality of this island city-state. Prepare your taste buds to embark on a trip through Singapore’s rich culinary heritage as you indulge in the delectable Otak-Otak.

Best Otak-Otak in Singapore

1

Nam San Mackerel Otah

Otahs covered in banana leaves are credited to Namsam as their creator. In 1999, the company opened a store on Joo Chiat Road. Since then, it has expanded to become an otah supplier with locations in Choa Chu Kang, Jurong West, and Bedok North. There are prawns, squid, fish head, fish roe, and a fish otah prepared in the style of Thailand among the selections.

Very friendly services and tasty otak. Please note: If you intend to pick it up yourself, the correct retail address should be 3017 Bedok North Street 5, Singapore 486132. Call to order before you go down as grilling takes time. – John Seah

2

Otah Boy

Before opening Otah Boy, Sean Soh was a civil engineer who decided to return to his origins. The enterprise is an outgrowth of his family’s 40-year-old company in Malaysia, which sells Nyonya Muar otah made by Soh’s grandmother. Alternatively, choose the delectable whole prawns for the trademark dish instead of the heavy pieces of fish. Better still, get a box of his otah buns for yourself so you can steam them whenever you want a snack.

The otah bun is my favorite snack. Well balanced spiciness of the otah, a real chunk of moist mackerel, a slice of cucumber and usually the sweet hand-made Chinese pau. On this pix for a change, I tried the otah bun with a hot dog bun, tasty as well. I love the mochis as well (particularly the durian and mango varieties). I eat Otah Boy products regularly and the quality is consistent. – Guillaume Levy-Lambert

3

Lee Wee & Brothers

Lee Wee & Brothers is a family-run business, as the name would imply. Three siblings who create otah in accordance with their mother’s recipe as well as Peranakan versions of curry chicken and nasi lemak founded the company in 2000. At their physical shops, customers may get Otah flavors like petai, anchovy, and crab, while the online store offers more contemporary dishes like otah fries and otah croquettes.

Lee wee is probably the best otak u can get. Smooth spicy and of course superb quality. Highly recommended! – Leong

4

Hougang Otah

In 1995, Yeo Loo Hock and Ng Chew Hong began selling otah in the area of Old Airport Road, giving birth to Hougang Otah. It later expanded into a wholesale and distribution company while maintaining the original recipe of the marriage. In addition to the traditional fish form, they now provide prawn and squid versions. One of Singapore’s greatest otah buns is made with cheesy scallop otah. At their Bedok North and Old Airport Road shops, you may place an online or in-person order.

Bought spicy otah and prawn otah. Very good, not the skinny type. there are whole shrimp in the otah. Full of praise. – Alice Leong

A charming husband and wife combination who have been operating Tan Beng, a hawker stall that sells otah for more than 30 years, at Old Airport Road Food Centre. He has to flip the banana and attap leaves on the charcoal grill until they develop a burnished char, and she has to stuff them with fresh fish paste. They have an excellently smokey flavor and a juicy center in their otah.

This is one thing not to be missed in this food center. The aroma of grilled otah can be detected from a distance. It is handmade at the stall, and unlike the usually springy ones that feel fish-cake-like, this one is very soft and feels like eating minced fish. – CP

Hiang Soon is adamantly retro, with a menu that is handwritten and a signboard that has never been illuminated by an LED. The otah expert has been cooking spicy and non-spicy versions of the dish every day at Jalan Kayu for more than 30 years, wrapped in either banana or nipa palm leaves and prepared with fresh fish paste. The inside of the otah, which is grilled over a gas-fired grill, is incredibly juicy.

My go-to otah stall. Not in the best location and parking could be a chore. But the otah here is really good… especially the fish head type. Alas, they were sold out at 3 pm on Sunday. Nonetheless, fish meat otah at $0.70 a stick is very good too. I last had it a couple of years back and it is still as tasty as before. Must eat! – Poh Soh Lee

Otak-Otak, a savory combination of fish, spices, and tradition wrapped in aromatic banana leaves, is a real culinary treasure found only in Singapore. It’s more than simply a meal; it’s a cultural encounter that showcases the rich legacy of Singapore’s many ethnic groups. Don’t miss the opportunity to enjoy this delicious and fragrant delicacy if you’re in Singapore since it’s a monument to the city’s love of cuisine and its skill at fusing tastes in the most pleasant way.

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