The Singapore Chilli Crab is probably one of our most prominent National dishes.
Other than the crab itself, the chilli crab sauce is also a star – all gooey with egg, spicy and sweet, loaded with chilli and ketchup.
You can now find the Chilli Crab sauce in or on all kinds of food from fries, prata, chicken wings, Xiao Long Bao, bao to fish and chips. Even as chilli crab ice cream. (Note: most of these sauces don’t actually have crab inside.)
Here are 14 Unique Chilli Crab Food In Singapore:
Crystal Jade La Mian Xiao Long Bao
Holland Avenue 241 Singapore 278976 (Holland Village MRT)
Tel: +65 6463 0968
Opening Hours: 11am – 10pm Daily
Chilli Crab Xiao Long Bao .
I first had these red coloured XLB ($10.80 for 4) during the SG50 celebrations, and thought it was an ingenious idea to incorporate our National dish into these traditional dumplings.
You must eat these while they are hot – to savour the sweet, delicately spicy broth which did remind me of the chilli crab gravy (though in a much lighter way), matched with generous fillings of crab meat sitting within thin, skill-fully pleated skin.
Don Meijin 丼名人
Ramen Champion Bugis+, 201 Victoria Street, #04-10, Bugis+, Singapore 188067
Opening Hours: 11:30am – 10:30pm Daily
Chilli Crab Tendon
I think some diners, especially those who like heavier and saucier things on the palate, could appreciate the Spicy Chilli Crab Tendon ($14.80). Especially those who cannot stop drizzling sauces over their rice.
The chilli crab sauce was moderately spicy with that heavy ketchup aftertaste. Personal preference, but I would prefer a sauce which would be more egg-y.
As the sauce is so intense-tasting, the flipside is that it can distract from the flavours of the tempura pieces, such as the sweetness of the prawns and vegetables. Don Mejin (Bugist+)
104/106 Jalan Besar Singapore 208828 (short walk from Swee Choon, near Jalan Besar Food Centre)
Tel: +65 61002661
Opening Hours: 11am – 1am (Tues – Thurs, Sun), 11am – 3am (Fri – Sat)
Chilli Crab Prata
Chunky Crab Meat wrapped in Prata ($12.80). It was actually not that bad, except that the presentation looked awkward.
One question I had, “How to eat?” without creating a mess (slightly tough to tear the prata apart with the spreaded vegetables ‘blocking’ the way.)
When I ‘undressed’ the prata, there were generous portions of crab meat in a sweetish gooey garlic chilli sauce. Personal preference, this would have been a bingo if it was slightly spicier.
1189 Upper Serangoon Road, The Midtown at Hougang #01-18, Singapore 534785
Opening Hours: 10am – 10pm (Wed-Mon), Closed Tue
Chilli Crab Croissant
The Chilli Crab Meat Croissant ($12.90) caught our attention, especially when this tze-char style dish is not commonly found in cafes.
Think addictive chunks of spicy crab meat mixed with mashed hard-boiled egg, mayonnaise, and chili padi for an additional spiciness.
Interesting to note: Co-owner Karen created this dish even though she is allergic to shellfish. Consider this her version of chilli crab sauce.
The Workbench Bistro
Blk 332 Ang Mo Kio Ave 1 #01-1881 Singapore 560332
From AMK bus interchange: Take bus 22, 24, 135 or 262 and alight at the 3rd bus stop.
From BISHAN bus interchange: Take bus 50 and alight at the 5th bus stop.
Tel: +65 6452 0810
Opening Hours: 12pm – 10pm (Mon – Thurs), 12pm – 11pm (Fri), 10am – 11pm (Sat), 10am – 10pm (Sun)
Crab Meat Linguine
This is The Workbench Bistro’s best-selling main course ($15.90), and also tasted much better than the first time I tried it.
The sauce had a lighter creamy tomato base flavour, added with some white wine for a more layered taste. (Some may prefer a more robust feel of the tomatoes.)
The café was also not stingy with their addition of ingredients.
Spuds and Aprons
109 Mount Faber Road Faber Peak, Level 2 Singapore 099203
Opening Hours: Lunch 12pm – 11pm Last Order 10pm (Mon – Fri)
Dinner 11am – 11pm Last Order 10pm (Sat – Sun)
Reserve Online Now – Spuds and Aprons
Chilli Crab in a Tux
An interesting potato dish – Chilli Crab in a Tux ($14). Singaporean’s favourite chilli crab in spicy-sweet sauce stuffed in crisp roasted potato skins. Instead of the familiar mantou, this was an appetising spin with varied textures.
Red House Seafood
3C, River Valley Road, #01-02/03, #02-07/08, The Cannery, Singapore 179022
Tel: +65 6442 3112
11.30am – 2.30pm (last order 2pm), 5pm – 10.30pm (last order 10pm) Mon – Fri
11am to 2.30pm (last order 2pm), 5pm to 1030pm (last order 10pm) Sat, Sun & PH
Takesumi Chilli Crab Bun
A beautiful contrast of black bamboo charcoal bun with red chilli crab fillings ($10 for 3 pieces).
I liked the exterior which was crispy and fluffy, almost like the texture of a Hong Kong style baked bun. Though I would have wished that the fillings were wetter with more sauce.
4 Jiak Chuan Road Singapore 089261
Tel: +65 6291 2330
Opening Hours: 12pm – 3.30pm, 6pm – 10pm (Tue – Thurs), 12pm – 3pm, 6pm – 11pm (Fri), 12pm – 5pm, 6pm – 11pm (Sat), 12pm – 5pm (Sun)
Chilli Crab Bao
For those interested to try a variety of different flavours, the Bao Platter ($28) came with 4 baos: Classic, Bulgogi, Chilli Crab and Teriyaki Chicken.
The favourite was the Chilli Crab ($16), with fleshy, succulent crab meat and generously splattered with chilli sauce, kiap-ed (sandwiched) in between the deep fried golden brown “bao”. A version to our usual practice of dipping the mantou into the chili crab gravy.
Old Hen Kitchen
127 Owen Road, Singapore 218931
Opening Hours: 12pm – 9pm (Mon, Wed-Fri), 10am – 6.30pm (Sat-Sun), Closed Tue
Chilli Crab Fries
Side dishes such as Truffle Fries ($9) and Chilli Crab Fries ($12) were available, and the latter stood out more.
Topped with distinct chunks of crab meat with tze-char style chilli crab zhup (sauce), I could feel the spicy kick in each mouthful. Shiok!
Orchid Live Seafood (Sembawang)
No.1 Bah Soon Pah Road Singapore 769959 (off Sembawang Road)
Tel: +65 6756 0311
Opening Hours: 11am – 11pm
Chili Prawn Toufu
This Chili Prawn Toufu ($30) is a new addition to the menu which is launched for Mother’s day special this year.
Its gooey eggy sauce enveloped the deep fried beancurd, and should please those who loved to drizzle abundant sauces over rice.
I thought that the sauce base was very similar to the chilli crab style, except that it had a spicier quality and less of the tomato-sweetness one would typically expect.
KEK Keng Eng Kee Seafood Pandan Gardens
200 Pandan Garden #01-12 Singapore 609336
Tel: +65 6694 3044
Opening Hours: 11:30am – 2:30pm, 5pm – 10pm Daily
Fried Calamari With Chilli Crab Sauce
A highlight dish is a Seafood Platter and The National Dips ($28, meant for 4 pax), co-created with Makansutra’s KF Seetoh during the 2015 World Street Food Congress.
In a platter with prawns, fried calamari and fried brinjal, the accompanying dips are supposedly ‘national sauces’ – which includes chilli crab, salted egg yolk and black pepper.
Timbre+ #01-30, 73A Ayer Rajah Crescent, JTC LaunchPad @ One-North, Singapore 139952
Tel: +65 9667 0368
Opening Hours: 11am – 11pm (Mon – Sat), Closed Sun
Chilli Crab Wings
Wings and Drums ($12.90 for 6 pieces) topped with chilli crab sauce. After the heritage and salted egg sauce, local wings stall Two Wings has gone for a chilli crab sauce over their crispy fried wings.
Not too bad an attempt. A semi-spicy sauce which I thought could have been eggier which could provide a more layered texture. By the way, did Two Wings half their portions (from initial days)?
Fish & Chicks
531 Ang Mo Kio Avenue 10
Opening Hours: 11am – 9:30pm
Chilli Crab Sauce Over Fish And Chips
I had the Best of Both Worlds ($13.90) which included Fish and Chips with Salted Egg and Chilli Crab Sauce and two sides including fries.
The chilli crab sauce, also little in proportion, was nondescript and quickly (and fatefully) turned the batter soggy. To lift up the taste, it really needed that ‘wok-fried’ character.
8 Raffles Avenue #02-23 Esplanade Mall Singapore 039802
Tel: +65 6223 4098
Opening Hours: Lunch 12.00pm – 2.30pm (Mon – Fri), Dinner 6.30pm – 10.30pm (Mon – Sun)
Pre-theatre 5.30pm onwards (last order at 6.30pm)
Chilli Crab Ice Cream
Having the local hot signature dish of Chilli Crab in the form of a cold Ice Cream presented an excitement to my palate.
I must had a twinkling in the eye, a surprise moment, that this opposition of spicy-cold actually somehow worked. That somehow worked as a side ‘sauce’ for the deep fried soft shell crab.