1. Deep Fried Sri Lankan Crab with Spiced Chicken Floss
This creative interpretation of the beloved Sri Lankan crab by Wan Hao Chinese Restaurant is a delightful mix of two beloved delicacies — the crab and the chicken floss. Fresh, soft and slightly-sweet crab meat is covered with savoury melt-in-your-mouth floss, bringing an explosion of flavours that is both intriguing and fun. Who knew chicken floss could go so perfectly with crab?
Where: Wan Hao Chinese Restaurant, Singapore Marriott Tang Plaza Hotel, 320 Orchard Road
Tel: 6831 4605
Opens: 12pm to 3pm and 6.30pm to 10.30pm on weekdays, 11.30am to 3pm and 6.30pm to 10.30pm on weekends and public holidays
2. Rich Broth Crab Bee Hoon Soup
Ah, a piping-hot bowl of broth is the best kind of comfort food during a cold, rainy day. This dish by Kenny’s Krabbi however, elevates the humble bowl of noodle soup by several notches. With an eye-catching crab perched on top of springy bee hoon noodles soaked in rich and flavoursome broth, it’s a satisfying meal that will warm you to your toes.
Price: $32 (half 800g crab), $60 (full 800g crab)
Where: Kenny’s Krabbi, #01-25, 2 Tai Thong Cres
Tel: 6909 1950
Opens: 11am to 2.30pm and 5pm to 11pm (closed on Tuesdays)
3. Flower Crab Porridge
Luxe dining does not necessarily mean fine dining. Not at Holland Village, at least. At Swatow is Here, which is housed within a coffee shop, you get to indulge in comforting claypot porridge topped with exotic ingredients such as flower crab, eel and clams. Brewed with umami-flavoured porridge and MSG-free, this hidden hawker gem serves a sweet twist to the typical porridge dish. Be prepared to get down and dirty — we believe the best way to devour the crab’s fresh and tender meat is to use your fingers.
Price: $8 (small), $18 (medium), $28 (large)
Where: Swatow is Here, #01-359, 46 Holland Drive
Tel: 9669 9595
Opens: 11am to 2.30pm and 5.30pm till sell-out
4. Mango Salad with Flower Crab
The typical Thai mango salad gets elevated at Nana Thai Restaurant with the addition of flower crab. Here, sliced onions and green mango strips are tossed with flower crab chunks and doused with a sweet, savoury and sour sauce. Both piquant and spicy, it’s a great appetiser to start off your meal, especially if it’s late in the night. The restaurant is also serving up a Thai papaya salad dish with flower crab, so if your crab cravings are strong, try both. Make your own Spicy Crab and Mango Salad with our recipe here.
Where: Nana Thai Restaurant, #01-51/52/66A, Golden Mile Complex, 5001 Beach Road
Tel: 6297 8498
Opens: 24 hours
5. Soft Shell Crab Bao
The humble bao has never looked so good. Neon Pigeon, known for its progressive take on Japanese ingredients and condiments, has filled pillowy soft buns with a generous serving of soft shell crab glazed in black pepper teriyaki sauce topped with a dollop of corn and avocado. An intriguing mixture of flavours and textures, the morsels of crab give a satisfying crunch while the corn adds a touch of sweetness to this savoury dish. We approve.
Price: $15 (small), $28 (large)
Where: Neon Pigeon, #01-03, The Working Capitol, 1 Keong Saik Road
Tel: 6222 3623
Opens: 6pm to 12am (Mondays to Saturdays), closed on Sundays
6. The California Roll (Snow Crab Maki)
Tanuki Raw elevates the humble California roll with the addition of the snow crab (aka “queen crab”) instead of the typical crab stick. This maki (hand-roll) is incredibly delicious as the firm and sweet meat of snow crab, rolled together with crunchy cucumber and soft avocado, gives a satisfying bite. The best part? It is covered in an abundance of salty and crunchy ebiko (shrimp roe). Mmm, this dish is a definite winner. Learn how to make your own sushi rolls with our handy guide here.
READ MORE: These Are The Best Restaurants For Japanese Buffet
Where: Tanuki Raw, #04-01, Orchard Central, 181 Orchard Road
Tel: 6636 5949
Opens: 11.30am to 10.30pm daily
7. Orgasmic Crab (Salted Egg Yolk Crab)
These days, the salted egg yolk crab dish is so common that it can be found on any self-respecting zichar menu. In fact, it is almost as omnipresent as its chilli counterpart! But we think the HolyCrab’s version is a notch above the rest. The crustacean is topped with a creamy salted egg yolk sauce that is light and just right. Fried with curry leaves and chilli padi, it delivers just the right kick that is oh, so, satisfying. What’s more, they source their crabs from suppliers such as Apollo Marine, known for its crabs being antibiotics-free, so you can dig in without worrying.
READ MORE: Salted Egg Dishes You Have To Try In Singapore
Where: HolyCrab, #01-03, 2 Tan Quee Lan Street
Tel: 8444 2722
Opens :11.30am to 2.30pm and 6pm to 10pm (Mondays to Saturdays), 6pm to 10pm on Sundays
8. Crab Broth Ramen Special (All Toppings)
The crab takes centre stage at this Japanese ramen eatery. Featuring chef Keisuke Takeda’s new creation, the Crab Broth Ramen, take your pick from the various renditions spun from it, such as the Crab Broth with Mixed Fried Omelette, Crab Broth Ramen (Clear Soup), Crab Broth Ramen (Rich Soup) and Spicy Crab Broth Ramen.
We say make an immediate beeline for the Crab Broth Ramen Special with rich soup that comes with all toppings. Swimming crabs and chicken bones are simmered for hours to create creamy full-bodied flavours resembling crab bisque. Accompanied by springy noodles, meat slices, flavoured egg and bamboo shoots, it’s a hearty bowl that will leave you clamouring for more. Sugoi!
Where: Keisuke Kani King, #01-03, Orchard Cineleisure, 8 Grange Road
Tel: 6262 6968
Opens: 12pm to 3pm and 5pm to 10pm (Mondays to Thurdays, til 2am on Fridays), 12pm to 2am (Saturdays) and 12pm to 10pm (Sundays)
9. Laksa Crab Bee Hoon
The signature crab bee hoon gets a unique twist with this concoction that marries two of our favourites: laksa and crab. In this dish, a whole crab is dunked in rich coconut broth and accompanied by noodles and taupok (fried beancurd). Each mouthful is an explosion of spicy and creamy goodness. Best of all, the crab morsels are so fresh they come off the shell with little resistance. No mess, no fuss. Just what we like.
Where: Don Signature Crab, #01-1197, 206 Toa Payoh North 1
Tel: 9691 6776
Opens :12pm to 8.30pm daily
10. Crabmeat Beancurd with Century Egg Sauce
This newly introduced appetizer from Bao Makers is a decadent delight. Part of the pleasure is in the mystery — soft and sweet crab morsels are revealed only when you dig into the centre of the silky soft beancurd. This cold dish is glazed with savoury century egg sauce that has a spicy kick due to the addition of chilli padi, and topped with crunchy fish roe for added texture. The drawback to this dish? You’ll finish it before you even know it.
Where: Bao Makers, 4 Jiak Chuan Road
Tel: 6291 2330
Opens :12pm to 3pm and 6pm to 10pm (Mondays to Saturdays), closed on Sundays
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Text: Sean Tham