From The Straits Times    |

#01-22/23 Laguna Park Condominum, 5000F Marine Parade Road, tel: 6448-0629.

Diamond Kitchen - Gan Xiang Crab

Photo: Diamond Kitchen

It may be housed in an unlikely location ─ inside an old condominium estate ─ but the crab dishes here will give big name chains a good run for their money. The usual favourites like chilli crab and pepper crab options are here, but if you’re partial to spicy food, head straight for the Gan Xiang Crab, which literally translates to “dry and fragrant crabs”. This Malaysian style of cooking tosses the crabs in a dry spice paste of curry powder, hae bee hiam, lemongrass, and tau cheo (fermented soy bean paste). – Lim Tsiao Hui, deputy editor


2 Lorong 23 Geylang, tel: 6741-2418. 


A photo posted by Alice Wong (@alicewwp) on


The sprawl of tables along the alleyway brings back fond childhood memories of tucking into zi char feasts around Geylang’s many food-centric lorongs. The specialty is the White Pepper Crab ─ aromatic with slow-burning heat. The crabs here are a little smaller, but very fresh and meaty, and we love that the thinner shells are easier to crack/chomp too. And please do yourself a favour and order the JB San Lou Meehoon. The wok hei alone is enough to make us swoon. – Mia Chenyze, consumer & lifestyle writer


231 Ang Mo Kio Ave 3, tel: 6285-6762. 


Melben Seafood is notorious for their crazy long queues, but trust us, the crab dishes here are totally worth it. Our favourite is the Claypot Crab Vermicelli Soup; the broth alone is such a winner because it’s so flavourful and rich. The crabs here are on the large side, so it’s best to head down in a group of at least four to share. All the better to try the other zi char classics too, really.  – Kayce Teo, features writer


 #01-229, 19 Ghim Moh Road, tel: 6314-1868. 


This friendly neighbourhood zi char joint is a bit of an insiders’ secret. True to their name, crabs are the sea creatures of choice here ─ super fresh and expertly stir-fried. But if you must choose just ONE crab dish, go for the Salted Egg Yolk Crab. It’s saucy, high on the umami factor, with just a faint spiciness for oomph. Ooh, and get the fried mantou to mop up every last bit.  – Chelza Pok, art director


100 Orchard Rd, tel: 6733-8855.

Concorde Hotel Singapore - seafood buffet

Photo: Concorde Hotel Singapore

Free-flow crabs, need we say more? They’ve got the whole gamut of styles ─ chilli crab, black pepper crab, salted egg yolk crab etc ─ cooked upon order, so everyone can feast on their personal favourites. How’s that for avoiding familial arguments? – Ann Neo, senior designer