The Fish and Chips Shop in Singapore

The name of this small chain of stalls sounds rather generic, but there was something surprisingly unique about these guys: they use toman for their fish and chips. It's a freshwater fish that is firm yet mild, so it wasn't quite the haddock from places like Smiths's nor the cheapie dory that one often gets at hawker stalls. But it's local and sustainable, which is kinda nice. These guys seemed to put priority on a keeping that batter crunchy even after a transit home (they even scatter some tenkasu-like crunchies on top), so don't expect to drown these things in vinegar and wrap them up in paper.