You will probably get a myriad of answers for what is Singapore's national dish. It is probably a question which will spark verbal jousting over the dining table.

My answer is a little more left field but it is kinda representative of our multi-ethnic character of Singapore. Yes, I am talking about rojak.

Singaporean rojak typically contains youtiao (fried dough fritters), taupok (deep fried beancurd puffs, bean sprouts, cucumber, pineapple and jicama. It is then tossed with a dressing made of haeko (prawn paste), tamarind, sliced torch ginger bud, sugar, lime and crushed peanuts.

Soon Heng is a Toa Payoh institution. It is also my personal favourite as it has been around since my childhood days. I used to have it nearly every other day (I blame the mother for my chubby fats) to the point that the uncle knows our order by heart (no cucumber, jicama and pineapple).

We love that the Soon Heng uncle toasts his dough fritters fresh so that they are extra crispy. They can also be slightly on the sweet side (yes, I only have it once in a blue moon these days). He is also the only hawker I know who adds in fresh cuttlefish with his rojak to give it some extra bite and these are usually the bits which were the first to go!