Photo: 123rf
Singapore’s iconic chilli crab is a dish often enjoyed during celebrations and special occasions. For a taste of the best, head to the following stalwarts and dive into their signature chilli crab dishes.
READ ALSO: MASTER THIS CHILLI CRAB BAO RECIPE FOR A TEATIME TREAT
1. Roland Restaurant
Photo: Silverkris
In the 1950s, Madam Cher Yam Tian who ran an eatery on Bedok Beach along Upper East Coast Road (before land reclamation), created a spicy crab dish. She spiked the crustacean dish with sambal, and served it with crusty French bread. It eventually became a signature dish, well-loved by her regulars. Madam Cher’s son, Roland Lim, owner of Roland Restaurant at Marine Parade Central, continues to serve this iconic speciality – a lighter, sweeter version of his mother’s original chilli crab creation. The fresh Sri Lankan chilli crab bathed in rich piquant gravy that’s well balanced and aromatic is best enjoyed with deep-fried mantou buns. Other dishes to try at this old-school restaurant include sambal mussels, fried baby squid, and cockles dipped in Madam Cher’s homemade chilli sauce.
Insider tip: Roland Restaurant is located on the 6th floor of a nondescript car park building at Marina Parade Centre (next to FairPrice Finest supermarket). This place, although old and a little bit run-down is a must-visit if you want to taste the original Singapore chilli crab. Go there on a weeknight as it’s less crowded.
Where: #06-750, Blk 89, Marine Parade Central
Nearest MRT station: Eunos
2. Dragon Phoenix Restaurant
Photo: Silverkris
The famous sweet, spicy and sour chilli crab dish that we are familiar with today was created by masterchef Hooi Kok Wai of Dragon Phoenix in 1963. The crustacean which comes with a thick gravy of tomato sauce, ginger and eggs is still consistently well-executed by the kitchen team to this day.
The first Dragon Phoenix Restaurant was located along Maxwell Road. It then moved to Middle Road in the late 1960s followed by another move in 1970 to a 1000-seater in Outram Park. It relocated to Valley Point in 2006 and to its current location at Novotel Hotel Clarke Quay. Today chef Hooi still actively oversees the kitchen. His son, Chris Hooi, who is executive director, also runs the business.
Insider tip: Besides Dragon Phoenix at Liang Court, you can enjoy this chilli crab dish at The Lobby Lounge at Shangri-la Hotel. Chef Hooi shared this recipe with the kitchen team at the hotel.
Where: #06-00 Novotel Clarke Quay Singapore (Liang Court)
Nearest MRT station: Clarke Quay
3. Red House
Photo: Silverkris
Established in 1976, Red House is another restaurant famous for its crab dishes. The previous owners came up with their own rendition of chilli crab and black pepper crab. The black pepper crab was inspired by western cooking (black pepper steak) and the chilli crab was inspired by Peranakan cuisine, hence the Red House version is always sweet and spicy (as opposed to other restaurants with a more distinct local flavour with more spice / peanuts, etc.). Large and succulent Sri Lankan mud crabs are used to cook this dish. The sauce showcases a fusion of tangy, spicy and sweet flavours. It’s rich enough thanks to the addition of crab roe, fresh tomatoes and ribbons of egg, yet not overly cloying.
Red House originally served the chilli crab with white bread, which they bought from local bakeries. During Chinese New Year in 1988, many bakeries were closed and Red House didn’t have any bread to serve with the crabs, so they decided to offer mantou buns instead – which till today is the perfect complement to this dish.
Insider tip: Recommended outlets to bring out-of-town guests are the outlets at an old shophouse at Prinsep Street and Robertson Quay, by the river.
Where: 68 Prinsep Street; #01-14 The Quayside, Robertson Quay 60
Nearest MRT station: Bras Basah; Clarke Quay
4. Hua Yu Wee
Before Singapore’s land reclamation project completed in 1970, Upper East Coast Road was the centre of Singapore’s seafood universe. Restaurants such as Red House, Spring Court and Palm Beach fronted the shore in those days. Although these restaurants were made to relocate in the late 1970s to mid-1980s, Hua Yu Wee has lingered on till today. This is thanks to its permanent permission licence to continue operating there.
Here at the last remaining bungalow-style restaurant on the shady East Coast stretch, diners get to feast either in the air-conditioned dining room or in the backyard under the huge awning. The restaurant’s brigade of cooks rolls out plate after plate of seafood and meat dishes from the large kitchen, located in an annex next to the carpark. The chilli crab here is spicier than others but succulent and ultra satisfying.
Insider tip: If the weather is balmy and pleasant, sit at the back of the house under the starry sky. The sea view no longer exists but the food is the mainstay. The carpark is small, so it’s best to take public transport there.
Where: 462 Upper East Coast Rd, Singapore 466508
Nearest MRT station: Bedok
5. Blue Lotus
Photo: Silverkris
The Blue Lotus signature chilli pomelo crab is one of the standout dishes of Blue Lotus Chinese Eating House at Sentosa, Quayside Isle. The secret is in the sauce which contains assam, chilli, ginger flower and herbs. The addition of pomelo pulp lends a refreshing tangy bite to the dish. Since the restaurant opened in 2013, over 100,000 pomelo chilli crabs have been consumed.
The special sauce is also featured in the signature chilli pomelo crab xiao long bao, chilli pomelo crab udon, chilli pomelo la mian soup and crab balls with chilli pomelo sauce.
Insider tip: While the original chilli pomelo crab is only available at Blue Lotus Chinese Eating House on Sentosa, diners can still enjoy dishes that feature the chilli pomelo crab sauce at two other new outlets. Diners can tuck into xiao long bao filled with the chilli pomelo crab sauce at Chinese Noodle Bar by Blue Lotus (Science Park Drive), and chilli pomelo la mian soup at Blue Lotus Chinese Grill House (Tanjong Pagar Centre).
Where: #01-13 Quayside Isle, Singapore 098375
Nearest MRT Station: Harbourfront
6. Seafood Paradise
Photo: Silverkris
If you want a more refined setting minus the crowds, head to Seafood Paradise at Level 2 of The Shoppes at Marina Bay Sands. The restaurant’s rendition of chilli crab features a well-balanced sauce that is subtly sweet, spicy and tangy. The gravy doesn’t overwhelm the natural taste of the succulent crab meat. The restaurant is also known for its creamy butter crab topped with coconut crumbs. The sauce contains curry leaves, white pepper, lemongrass, and chilli padi.
Insider tip: If you couldn’t be bothered cracking and peeling the crabs yourself, the service staff can do it for you. Or simply get your plastic gloves ready and dig in.
Where: #02-03, Level 2 Dining The Shoppes at Marina Bay Sands
Nearest MRT station: Bayfront
7. Grub – Chilli Crab Pasta
Tomato-based, mildly spiced sauces is at the heart and soul of traditional Italian pastas like marinara or amatricana, so it’s no surprise that SG’s chilli crab works wonders when reinvented as a pasta dish. Grub’s rendition is a delicious mix of linguine in a chunky Singapore-style chilli crab sauce, topped with a whole battered soft shell crab that livens up the entire dish.
8. Long Beach Seafood Restaurant
If you like your chilli crab a little spicier, than try the one here at Long Beach Seafood Restaurant. The bright orange thick gravy is blend of the sweet (tomato sauce) and the fiery (chilli) with the fresh crab meat — mop it all up with either the steamed or fried <em>mantou</em>s. And if you need more spice kicks (and have enough space in your stomach), then try its signature black pepper crab as well.
9. Restaurant Labyrinth – Chilli Crab Ice Cream
Yes, you read that right. Labyrinth pushes the envelope of local flavours, and remarkably, too – they’ve even got a nod from the Michelin folks in the form of a star.
Every dish here delights your tastebuds, but one of the most memorable plates is this: Local Wild Caught Crab. The star item is the signature chilli crab ice cream, served with egg whites and salted mackerel for a unique melody of salty, savoury, spicy and icy flavours.
This article was first published at The Finder.
