There's something beautiful about the a perfectly flaky piece of white fish coated in crispy batter and served up with fresh chips.
It's a classic English dish and one that, even with a cheap cost and a history of being wrapped in used newspaper, is hugely a hugely popular dish.
A stroll down the promenade, fish and chips in hand, is a classic English day at the seaside, a late Friday night supper or that meal before the big game - fish and chips are linked to many customs but cooking them at home is not really one of them.
Should the Michelin Guide continue to award stars to Singapore's hawker stalls? Do Singaporeans really care what the Red Guide says about their favourite street food? Singaporean food writer Evelyn Chen shares her point of view.