Cover Photo: New Ubin Seafood
Photo: New Ubin Seafood
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Singapore chefs share which chilli crab stalls are at the top of their native cuisine hit list
Bring forth the subject of Singaporean delights, and the words chilli crab are bound to surface in no time. Although the pull towards this dish might have worn off slightly for locals fortunate enough to have easy access to it, its awe-inspiring history and unparalleled taste has never wavered. Created as an impromptu pushcart recipe in 1956, the dish’s humble origins rapidly blossomed into an internationally acclaimed status, clinching the 35th spot on CNN Go’s list of the World’s50 Most Delicious Foods. Often paired with fluffy mantou buns, the crab is stir-fried in a semi-thick spicy sauce that skilfully marries savoury and sweet. Here, our local culinary experts reveal their favourite hunts for this native cuisine.
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New Ubin Seafood Chijmes
Above Photo: Javed Ahamad
Photo: Javed Ahamad
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Javed Ahamad, corporate chef, Punjab Grill
“Singapore is a seafood nation. Having grown up in Mumbai where one-third of the population loves seafood, I am one of those people who always crave the likes of chilli crab. I love trying different variations of chilli crab from hawker centre stalls to fine dining restaurants. Chinatown has some pretty good seafood restaurants, and Newton Food Court has a popular joint as well. However, I would have to say that my favourite place to satisfy my chilli crab craving is New Ubin Seafood Restaurant Chijmes.
I visit the outlet at least twice a month. They use Sri Lankan mud crab of the best quality and stir-fry it with vegetable oil. I like to pair it with fried mantou, too. The sauce is the star of the dish—it’s sweet yet savoury, slightly spicy and supremely satisfying. You’ll get it all over your fingers as soon as you crack open the crab shell, and it’s simply impossible not to lick it all up!”
New Ubin Seafood Chijmes | 30 Victoria St, 02-01 B C, S(187996) | 9740 6870
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Keng Eng Kee Seafood
Above Photo: Daniel Chavez
Photo: Daniel Chavez
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Daniel Chavez, former executive chef, Ola Cocina Del Mar
“I have been a fan of Keng Eng Kee Seafood for almost six years. A friend introduced me to this place and I was hooked from my first visit since I love places that have a lot of personality and history. At the same time, the food is super tasty and sincere.
I became a fan of their chill crab in 2019, when The World’s 50 Best Restaurants was hosted in Singapore and I brought a group of Peruvian guest chefs to KEK for the best local food in town. It was actually quite funny that night; chefs from all over the world were having supper there. When the chilli crab was served to our table, we had to order one more because the Peruvian chefs ate it so fast!
The crab in KEK is amazingly balanced at all levels. The sauce is not overly sweet (I’m not a big fan of sweet dishes) and, of course, they use really high-quality crabs which are super meaty. The mantou is super crispy and very hot. In my opinion, no other place does it with so much care. This is a must-try in Singapore!”
Keng Eng Kee Seafood | 124 Bukit Merah Lane 1, 01-136, S(150124) | 6272 1038
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Roland Restaurant
Kenjiro Hatch Hashida, chef-owner, Hashida Singapore
"I have tried many chilli crab places in Singapore, but Roland Restaurant remains my go-to place for this popular local food. Their chilli sauce is still my favourite—the taste and balance of sauce are perfect for me. Every time I order the dish, I also make sure to order fried rice on the side.”
Roland Restaurant | 89 Marine Parade Central, 06-750, S(440089) | 6440 8205
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Long Beach Seafood Restaurant
Kirk Westaway, executive chef, Jaan By Kirk Westaway
“I especially enjoy the chilli crabs at Long Beach Seafood Restaurant. They have one outlet along East Coast Park—I enjoy running and discovered it during one of my runs along the park. I have been patronising the restaurant for a few years now and often use this restaurant as a distance marker that I have completed 14km from my home.
The scenery and ambience there are great and relaxing. I always bring friends and family there when they visit me in Singapore to enjoy the sea breeze while savouring the seafood feast. The sweet and spicy sauce they use is outstanding. It’s piquant with just the right amount of egg drop; it elevates the chilli crab dish and brings out the natural sweetness of the crab.”
Long Beach Seafood Restaurant | 01-04 East Coast Seafood Centre, 1202 ECP, 04 East Coast Seafood Centre, S(449881) | 6448 3636
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Uncle Leong Seafood
Mandar Madav, executive chef, Conrad Centennial Singapore
“I’ve been going to Uncle Leong Seafood since August 2018. I discovered the restaurant when I went to Coney Island with my family. Feeling hungry after the trekking, I googled for nearby restaurants and it was pure luck that we narrowed down our choice to this beautiful restaurant. Ever since then, my family makes special plans to combine our trekking with outings to the Uncle Leong. Both my wife and I are big fans of Uncle Leong's chilli crab.
The main deciding factor for us is that at Uncle Leong's, the crab is always fresh and cracked perfectly which enables us to take out the succulent meat easily. I love the sauce’s consistency and the fact that it is a tad spicier than everyone else’s. It also includes perfectly cooked eggs that are not at all lumpy. A generous amount of the sauce makes it enjoyable with mantou.”
Uncle Leong Seafood | 6 Tebing Lane, Punggol East, 01-03, S(828835) | 6441 1848
