The BBQ’d stingray is served here on a banana leaf that imparts a smoky aroma. It is then smothered in sambal chili, sliced onions and okra. This is a big unique Singaporean heavyweight that packs a knock-out punch. A squeeze of fresh lime and a dip in the fermented shrimp brine (cincaluk) will provide you with a spicy, sweet and sour sensation that will linger in your memory for years to come.