Holycrab – Orgasmic, Balsamic And Devil’s Crab. Add A Special Hokkien Mee

Holycrab - Orgasmic, Balsamic And Devil’s Crab. Add A Special Hokkien Mee
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Another crab restaurant has opened in Singapore, but Holycrab at Tan Quee Lan Street comes with some ‘hipster’ element and quirkiness.

Helmed by the straight-talking Chef Elton Seah, he used to operate Holycrab as a private dinning concept for 7 years, but decided to collaborate with the owners of Joo Bar to set this up.

You can probably spot him easily if he is not in the kitchen, donned in a customised Ferrari-red, fuchsia pink or orange chef’s uniform, and fitting black and white checked pants.

He will talk to you like an old-time friend. (Channel 8 should consider putting him on TV.)

Holycrab sits about 24 people, and the tables are customised such that you can lift them up.

Due to the small space, there is a likeliness you may need to share tables with other patrons.

Its speciality is in the different types of Singapore-style crabs.

That includes Holy Crab with thick vermicelli in rich crab broth; Succumb Crabs cooked with fine vermicelli; Devil’s Crab in butter sauce Balsamic Crabs; Singapore Chilli Crabs; and Orgasmic Crabs which are essentially salted egg yolk ones.

Why not just call them Salted Egg Yolk Crabs then?

The crabs are priced at $8 per 100 grams, sourced locally from Apollo Marine, free from antibiotics.

I went for the more predictable Chilli Crabs as I was in the mood for those. They turned out to be different from the normal ones, boosting a spicier-than-usual sauce that paired well with the sweet flesh of the crab.

The triangular shaped mantous ($4 for 5) are a must-have, deep fried to golden brown, crisp and fluffy. Worked wonders with the chilli crab sauce as well.

The other highlight was the Fried Hokkien Mee ($15), said to be one of a kind.

Its broth is made with stir-fried whole prawns, simmered with pork bones for 8 hours to give its aromatic flavours. No added MSG.

This is indeed unique, having really smoky flavours, but also tasted like you were having char on certain parts. My friend liked it a lot, I would have preferred the dish to be saucier.

Here’s a tip: Don’t forget to use the bathroom. It is equipped with mouthwash so that you don’t get bad breath after crabs.

Though it came in a generic bottle, I found out it was Listerine Orange. To match the colour of the crab logo. I am not kidding.

To keep your hands moisturised, there are also handwash and handcream available. Guess the brand.

CRABtree and Evelyn.

HolyCrab
2 Tan Quee Lan Street, #01-03, Singapore 188091 (Bugis MRT)
Tel: +65 8444 2722
Opening Hours: 11:30am – 2:30pm, 6:00pm – 10:30pm (Mon – Sat), 6:00pm – 10:30pm (Sun)

Other Related Entries
Crab Corner (Joo Koon)
JB Ah Meng (Geylang)
Wok Master (City Square Mall)

Penang St Buffet (Causeway Bay)
Crab In Da Bag (East Coast)

* Follow @DanielFoodDiary on Facebook and Instagram for more food news, food videos and travel highlights. Daniel’s Food Diary paid for food reviewed unless otherwise stated.

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