Singapore's Chilli CrabThe Right Place to Tasty Real Good Chilli CrabThe words Chilli Crab may not always follow after Singapore the same way the term Beijing Duck always comes in a pair, but this dish is without a doubt part of authentic Singaporean cuisine. While locals in Beijing will beckon for you to try their roasted duck, Singaporeans here will enthusiastically cry for you to try out their locally endorsed Chilli Crab. For those who have heard of this dish but aren’t too sure what all the hype is about, let me explain why food junkies go gaga over this odd looking shell creature. Chilli Crab Prepared by Singapore Chef (03:37) The preparation process that goes into the cooking of Chili Crab is a long and tedious one. Ask any chef familiar with this, and he’ll tell you that a good recipe alone will not do the trick. Skill and experience play a bigger role when it comes to whipping up the perfect dish. That's why visitors to Singapore, should try it right where its true origin lies. A Brief History of Chili CrabChili Crab is perhaps one of Singapore’s most popular culinary pride and joy. Dating all the way back to 1950, this dish was created by renowned Singapore chef, Madam Cher Yam Tian and her husband, Lim Choon Ngee. They were running a seafood stall, later known as Palm Beach Seafood Restaurant, along the seashore in the old days. Chilli Crab is one of their specialty. It was only after much experimentation, trials and countless errors that they finally managed to derive at the chili crab we are now able to enjoy. Despite all that talk about how difficult it is to prepare a deliciously good plate of Chili Crab, some of you may still be unconvinced about the goodness of this dish. But that’s only because I am yet to start on the mouth-watering gravy that plays the quintessential star of this dish. Don’t be fooled by its name nor by its bright red appearance - Chili Crabs taste nothing near the spiciness of chili. In fact, though it may be slightly tingling on the tongue, it is hardly as spicy as it sounds. The gravy is semi-thick, savory with a tinge of sweetness, and made with a base of chili and tomato sauce. Other ingredients that go into its gravy are chopped garlic, corn flour, chopped onion, rice vinegar, beaten eggs, soy sauce etc. Chilli Crab PricingThe one thing though, that may set you back a little, is the price you’ll have to pay for this dish. Chili Crab is usually sold by the kilograms, and is set based on the market price of the crabs, which on average ranges from S$25- S$60, depending on the types of crabs, the season, the location you plan on dining at, and the style of preparation. But of course, many are still willing to pay the hefty price, strongly believing that the satisfaction they get out of this dish is simply priceless! Recommended RestaurantsFor locals or foodiesFor a meal that is truly worth the price you pay, here are some recommendations on where you’ll find Chilli Crab to die for. One place you’ll never go wrong is the famous row of seafood restaurants along East Coast Park or East Coast Seafood Centre. There you’ll find No Signboard Seafood (Tel: 64489959), Long Beach Seafood Restaurant (Tel: 64483636), Jumbo Seafood (Tel: 64423435) and Red House Seafood Restaurant (Tel: 64423112). All of which are of known for their high standard seafood dishes and amazing star-gazing dining ambience. For tourists However, these seafood restaurants are way out of the tourist area. The following restaurants are located along the Singapore River: 1.Jumbo Seafood (near Boat Quay and Clarke Quay)
2.No Signboard Seafood (at Esplanade, Theatres by the Bay)
3.Palm Beach Seafood Restaurant (near Merlion Park)
Don’t say I didn’t warn you, make sure you arrive early or make reservations before arriving – these Chilli Crabs are hot on the market!
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