Whenever a foreign celebrity visits Singapore, there’ll always be a must-try food item that encapsulates our foodie scene & is unique to Singapore – the ubiquitous chili crab!

Equal parts savoury and sweet, the freshness of the crab meat oozes through while the fried buns are the perfect tool for soaking up the sopping saucy goodness.

The dish was first created in the 1950s by Madam Cher Yam Tian, who made a stir-fried crab dish with bottled chili sauce and tomato combination to enhance the innate sweetness of crab meat. The rest, as they say, is history. Well-known local chefs built on her recipe by adding egg, vinegar and sambal to the mix, culminating in the beloved chili cra dish we are oh-so familiar with.

Found in almost every self-respecting seafood joint, but not every iteration is made equal. Given our picky taste buds, these 5 restaurants have clawed through the competition to emerge as the top few establishments to get your chili crab fix.

Boasting the original Madam Cher recipe, culinary purists must make a trip down to Roland’s, which is owned by her son! A lot lighter and sweeter than modern renditions, it is chock full of decadent, creamy crab roe. This only serves to highlight the natural sweetness in their Sri Lankan crabs.

Founded in 1987, Jumbo Seafood is a must-visit for tourists and Singaporeans alike for local seafood affairs. An award-winning outfit for their outstanding crab dishes, the chili crab is a solid first while black pepper crab comes a close second.

When it comes to the ubiquitous chili crab, what sets them apart is the addition of a very special ingredient — peanut sauce!! More common to our beloved satay, or grilled meat skewers, the special sauce adds a layer of creaminess and takes the dish to a whole other level. Their chili crab also veers on the sweeter side, which makes it perfect for younger children or friends who aren’t into spicy foods. Simply choose from mud crabs or Dungeness crabs, and have them cooked chili crab style!

For a more scenic option, head on over to their East Coast outlet to enjoy seaside views. For a more centrally-located outlet, Riverwalk is in the heart of the vibrant Clarke Quay district. However, the most popular outlet has got to be the one at Dempsey Hill, a shrouded enclave of top-tier bars, restaurants and art galleries housed in old war barracks.

At Tunglok Seafood, they pride themselves on the best selection of crabs that money can buy. Each bite of the crustacean is sweet and succulent, brimming with the taste of the ocean. Pairing beautifully with their homemade chili-based tomato sauce, freshly-squeezed orange juice is added to cut through the gravy and add a hint of refreshing citrus. This addition is enough to keep you craving for more, till the very last drop of gravy!

No Signboard
cuisinesSeafood

Don’t underestimate their name, as it belies a long and illustrious history in the world of local cuisine. Back in the late 70s, Mdm Ong Kim Hoi sold her signature white pepper crab from a modest stall at Matter Road Hawker Centre. As she couldn’t afford a signboard, new patrons referred to her stall as “No Signboard”. Eventually, the name stuck and they’ve now expanded to 2 outlets islandwide, in Geylan and Esplanade

Fun fact: their “mantou” or soft buns, are known to be extra fluffy here!

A stalwart of Ang Mo Kio, this is a humble seafood abode in the heartlands that’s renowned for their crab dishes. Don’t let their location fool you – they come with a Michelin recommendation that sets it apart from their competitors. Made with mud crab, you can choose between two side dishes of “beehoon”, a type of vermicelli, or “mantou”. Besides their signature chili crab, other noteworthy dishes include glass noodle crab, dry chili crab and ginger onion crab among others.

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