CRAYFISH WHITE BEE HOON PLATTER
"This comes with a generous serving of fresh crayfish, prawns, lala clams and snakehead fish, and the bee hoon is flavourful after being infused with the sweet flower crab stock. The crispy lard adds a crunch and aroma to the dish."
Ms Esther Teo, 43, executive assistant
Get it from: Woon Woon Pek Beehoon, 01-10 Chomp Chomp Food Centre, 20 Kensington Park Road; open: 4pm to midnight (Tuesdays to Sundays), closed on Mondays; tel: 9451-1633; www.facebook.comWoonwoonpekbeehoon
VEGETARIAN FISH HEAD SOUP
"This dish is so delicious that I forgot I was eating mushrooms and tofu instead of fish head. This value-for-money dish comes with a generous amount of ingredients in a tasty soup."
Ms Dekyi Wee, 48, marketing manager
Get it from: Ricehouse Vegetarian Restaurant, 01-102 Block 129 Geylang East Avenue 2; open: 10.30am to 10pm (Tuesdays to Sundays), closed on Mondays; tel: 6747-3739
"The stingray, which is slathered generously with a sweet-and-spicy BBQ sauce, is well-cooked and moist. I especially love the charred edges of the grilled stingray skin, which adds a crispy bite and a smoky flavour."
Mr Jason Yeo, 36, lawyer
Get it from: Chang Ji Cooked Food, 02-197 Chinatown Complex Market and Food Centre, 335 Smith Street; open: 5.30 to 11pm (Mondays, Wednesdays to Sundays), closed on Tuesdays; tel: 6222-8240
"These fishcakes, which contain many ingredients, are chewy and flavourful. The must-tries are the cheese and sweet potato croquettes, which are not too salty."
Ms Kathleen Ow, 40, operations manager
Get it from: Samjin Amook, B4-34 Ion Orchard , 2 Orchard Turn; open: 10am to 10pm daily; tel: 6759-0988; samjinamook.com
Price: From $2.30 to $5.50
"I like what's hidden inside this 'volcano' of a molten chocolate lava cake, which is rich and moist. And it is topped with a generous scoop of vanilla ice cream drizzled with a sweet berry sauce."
Mr Yong Wei Kai, 26, food blogger
Get it from: Froroll, 01-26 The Venue Shoppes, 2 Tai Thong Crescent; open: 11am to 11pm, daily; tel: 6909-2085; www.facebook.com/pg/froroll.sg
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