Singapore’s number one culinary export to the world is none other than chili crab, and this has practically cemented the status of chili crab as our unofficial national dish. So we’re telling you the story of the best chili crab in Singapore and where to treat yourselves to this ever-popular dish.
The Chili Crab Story
Supposedly invented by Cher Yam Tian in the 1950s, the original chili crab was stir-fried with bottled chili sauce and bottled tomato sauce. After selling the dish from a pushcart for a number of years, Madam Cher and her husband opened Palm Beach Seafood in 1962 along Upper East Coast Road. While the couple sold off some of their shares in the restaurant and migrated to New Zealand, Palm Beach’s chili crab today is still tender and sweet, with the sauce done just right!
However, the version of chili crab we know today is an ‘improved’ recipe by one of the 4 “heavenly kings” of Chinese cuisine in the 1960s, Hooi Kok Wah. Hooi included sambal, vinegar, tomato paste, and egg in his rendition of the dish.
These days, eating at Roland Restaurant is definitely a blast from the past, because the eponymous Roland is the son of Madam Cher. Not only do they serve the original version of chili crab, which is lighter and not as rich, they’re also still serving the dishes the original Palm Beach Seafood was renown for, like Soy Sauce Prawns and Crispy Baby Squid.
Where Else?
Jumbo Seafood has always been the place to go for chili crab since they opened in 1987 at the still-popular East Coast Seafood Centre. The gravy accompanying the flavoursome crab at Jumbo is slightly more tomatoe-y than elsewhere and richly layered with egg.
Prefer your chili crab spicier? Head to Long Beach Seafood – you’ll mop up every bit of the thick, vermillion gravy with your choice of steamed or fried mantous. They also have excellent black pepper crabs, in case someone in your dinner party doesn’t like chili crab (though we would find that hard to believe).
Red House has been serving this chili-drenched crustacean since 1976 and has justifiably garnered a loyal following. The juicy crab at this stalwart is on the sweeter end of the spectrum, with a touch of vinegar that smoothens the texture of the gravy.
Heartlanders, Mellben Seafood is definitely your go-to when your crab craving demands to be satisfied. Their chili crab is pretty good, though we think the crab claypot beehoon is the clear winner at this Ang Mo Kio restaurant. Be prepared to queue, ‘cause they don’t take reservations.
Want to try and prepare your own chili crab? Our recipe will give you a helping hand!
All images taken at Jumbo Seafood.