WHERE TO EAT The best Sambal Stingray in the world (according to food experts)

"A hot plate of their signature dish is the recommended for first-timers. The Sambal Stingray is served on banana leaf which enhances the aroma, topped with generous amounts of chili served sizzling hot. The chilli had a good balance of sweet-tangy-spiciness."

"Chomp Chomp BBQ’s stingray is less about the fiery burn and more about the smoky undertones. Thick cuts of stingray, resulting in a nicely charred surface with a juicy interior. Be sure to try their chinchalok sauce that gives the savoury dish a desired sweet and tangy punch!"

"The hawker only serves the meatiest parts of the ray, every bite here counts. The sambal has more tang than the usual sweet variants but it's no less tasty. "

"Star Yong Kwang Seafood are known for their BBQ stingray, we do recommend the salted egg prawns as well. The sambal for the stingray is quite good too, as it is balanced and has prawn flavour."

"Stingray at Paris Panjang's Xin Fu Ji is good. Perfectly cooked and slathered with a spicy, flavourful sambal. The cincalok that comes with the ray has more zip, which provides much-needed relief for the tastebuds from the spiciness of the sambal. "

"This sambal stingray sets itself apart from the rest. Having a strong intense sambal, the hotplate keeps the fish warm. The highlight is really the generous slather of sambal chili atop the stingray that elevates the dish with its fragrant herbs and spices."