Chris - Singapore-style Nyonya food originates from Melaka, so their dishes are pretty similar.
The only difference is the otak-otak - whereas the Melakan one has a firm texture similar to Chinese fishcakes, covered with a spice paste, the Singapore version has a softer pudding-like texture (though not as soft as Penang otak-otak with its mousse-like feature which is similar to Thai “hor mok pla”).
I’m guessing that Singapore otak-otak evolved from the Thai “hor mok” as well, but somewhere along the way, it took on a much firmer characteristic. It’s also much larger in size, though similar in taste & texture to Johore otak-otak which I understand was introduced by a Thai-Chinese lady who immigrated to Johore from Southern Thailand after World War II.
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