A visit to Chinatown isn't complete without a jaunt through its wet market, which houses over 400 produce stalls. It's best known for its selection of live seafood, from wriggling eels in styrofoam boxes to locally-bred fish, frogs and even turtles. You can also watch vendors de-shell jumbo prawns and crayfish right before your eyes, and while the prices here are higher than at other wet markets, we have it on good authority that the quality and freshness is also better. Andrew Walsh (who helms Cure and Butcher Boy at nearby Keong Saik road) is a regular, and his restaurants source fish from the market daily. This massive hawker centre is also home to over 200 stalls, including local craft beer bar Smith Street Taps and the Michelin-starred Hong Kong Soya Sauce Chicken Rice and Noodle.
Yes, we agree, supermarkets are convenient, what with their long operating hours, pre-packaged produce and jets of air-conditioning that provide a respite from the island's unrelenting heat. But there are just things about a wet market that cannot be replaced. First off, you can buy exact quantities of what you need, so there's less wastage overall. Then, there's the personalised service from butchers and fishmongers, who will mince the meat or fillet the fish according to your needs. Most importantly, the quality and prices at a wet market are unbeatable. So put on those non-slip shoes, grab a market trolley and brave a trip down to one of these wet markets this weekend.