National Day Special: Top Local Eats (Chilli Crab)

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In our recent poll for the National Day series, Gold 905 listeners voted chilli crab as the third most popular dish, just behind chicken rice and laksa. An obvious choice, perhaps, but this is one dish we can proudly say was created in Singapore and as island-dwellers, our tables never go too long without the succulent, spicy seafood treat of mud crabs wok-fried in a piquant, savoury-sweet gravy, served with bread or buns on the side for maximum sauce-absorbing purposes. This week, we feature 2 fantastic and very different styles of Chilli Crab.

1. ROLAND RESTAURANT

Welcome to the birthplace of Chilli Crab. Or as our photographer put it, “The OG Chiili Crab”. Roland Restaurant began life in the mid-fifties by the Kallang River as a humble seafood stall, with just few wooden tables, stools and kerosene lamps. Run by husband-and-wife team Cher Yam Tian and Lim Choon Ngee, business began booming with Madam Cher’s signature creation of crabs stir-fried in a combination of tomato and chilli sauces. The stall evolved to a restaurant initially called Palm Beach along Upper Changi Road and in 1985, their son Roland took over the family business. The eponymously named restaurant has made Marine Parade home ever since.

The chill crab served at Roland Restaurant is still made according to inventor Madam Cher’s recipe and she even makes an appearance now and again in the kitchen (usually when the camera crews come knocking). So if you’re hankering after taste of those good old Bedok Beach days, you know where to find it. Long-time customers still return to ask for this off-menu item. According to Roland, his mother’s original recipe was sweeter, with more of a tomato ketchup flavour and always served with a side of crusty local-style French loaf.

However, their signature on-menu chilli crab has gone through some minor tweaks. “Moving with the times. We always listen to customer feedback,” explained the affable Roland. These days, the sweet tomato ketchup has been dialled down, the chilli paste ramped up for kick and egg has been added for extra texture. The French loaf is also gone, having made way for the now requisite mantou (Chinese wheat flour buns).

In truth, I’m not really a fan of chilli crab, which is usually too heavy on tomato ketchup for me. But a couple of friends, determined to change my mind, dragged me to Roland Restaurant more than a decade ago and made a convert out of me. Their chilli crab is all about a better balance of flavours. The first thing I noticed was the aroma. The thick sauce smelt of the sea – a little bit funky, deeply earthy and savoury. “This is what the younger generation prefers. We try to keep all the flavours very natural, yet true to my mother’s recipe,” Roland pointed out. Indeed, their gravy wasn’t excessively ketchupy or sugary and its fiery chilli heat tickled the back of my throat in the most stimulating way.

Brininess, spiciness, a touch of tang and a hint of sweetness all worked harmoniously in the gravy, expertly thickened by threads of egg white. Its deep, rich colour, so unlike other neon orange sauces I’ve seen, told me there was more culinary magic going on than met the eye. Even after sitting on the table for a good thirty minutes, the dish stayed hot and the sauce did not turn into a gelatinous goop. I appreciated their judicious use of cornstarch, testament to how natural they try to keep the recipe.

To truly enjoy chilli crab, mantou is a must for conveying gravy to mouth. At Roland, you can order the buns either steamed or deep-fried. But chilli crab is already such an indulgent feast, you might as well go all the way with the deep-fried variety, for added taste and textural dimensions. Those buns ($2.40 for four) were dainty and pale, but quite the opposite flavour-wise. The thin, fried crust of the bun was like a crispy candy shell that shattered on contact with teeth, melting away to reveal a soft, fluffy centre. Dipped into chilli crab sauce, the sweet buns drank up the savoury, spicy elixir and released a lovely milkiness that made a wonderfully balanced combination.

As for the crab itself, full marks on freshness, flavour and size. Roland Restaurant usually serves a mix of Sri Lankan crabs and mud crabs, depending on the season – mine were Sri Lankan and perfectly cooked. The naturally sweet crustaceans had a kissed-by-the-wok smokiness, with juicy yet firm pincers, all lovingly bathed in the excellent sauce.

Best of all, the price. They have a current promotion – $78 for two crabs. The waiter warned us they’d be smaller, but on arrival, they were surprisingly substantial and very meaty. “When you do a promotion, customers must not feel like they’ve been cheated. I told my chefs, each serving of two crabs must weigh 1kg or more, then it’s worth it,” said Roland. I couldn’t agree more. At little over 500g per crab, my serving was ample, delicious and great value for money.

There’s always something quite ceremonial and special about sharing a meal of chilli crabs, especially at a stalwart like Roland Restaurant, which calls to mind classic Chinese banqueting halls and childhood family feasts. Eating chilli crabs is such a sensuous experience – you have to be prepared to get hands-on messy, cracking through shells, sucking out hidden morsels from nooks and crannies, sopping up pools of gravy.

By the time I was done, there was probably as much sauce on me as there had been on the crabs. Thank God for piles of napkins and those little finger bowls of calamansi lime tea. Or if you prefer, you can ask for disposable plastic gloves. But where’s the fun in that? It can be such an investment of time and effort, but Roland Restaurant’s chilli crabs are definitely worth getting your hands (and everything else) deliciously dirty for.

TASTE:
Located at Block 89, Marine Parade Central, # 06-750 Singapore 440089.
Opening hours daily from 11.30am to 2.30pm for lunch and 6 to 10.30pm for dinner.
Call 6440 8205 for reservations or to order takeaway.

2. WOK IN BURGER

For an updated version of chilli crab, American fast food meets local zichar in Wok In Burger’s decadent, deep-fried softshell crab burger with chilli crab sauce and fries. The resturant-within-a-restaurant concept shares the same space as sister eatery Keng Eng Kee (KEK), which has a Michelin plate for its famed zichar dishes, including traditional chilli crab. The brainchild of KEK’s third generation chef Wayne Liew, the chilli softshell crab burger is just one of several zichar dishes presented in burger form at nineteen-month-old Wok In Burger, using the same traditional cooking techniques and flavours found at (almost) fifty-year-old KEK.

Before you eschew this as another hipster food fad, the concept works. Close your eyes and you can imagine it really is traditional chilli crab you’re eating (all the elements are there – crab, sauce, bun), albeit crispier and sans tooth-breaking shells. Served piping hot in an on-brand mini-wok, an entire softshell crab was lightly battered and fried till crisp, then sandwiched between lightly toasted, Planta-smeared sesame seed buns, along with lettuce leaf, shredded cabbage and a slice of tomato. The chilli crab sauce was served warm, in a little container on the side – a touch I appreciated, because who wants cold, soggy deep-fried crab?

They say the sauce can make or break the dish, so that was the first thing I tried before even drizzling it on the burger. My mouth was immediately invaded by the sweetness of the glossy sauce, which had a viscous consistency. With generous ribbons of egg white and flecks of chilli giving off a gentle heat, the sauce was like a high-octane ketchup. Apparently, this is the same chilli crab sauce they use in their zichar kitchen, but I found it too sweet for my liking. However, once I combined it with the softshell crab burger, it started to make perfect sense.

Naturally briny and juicy, the softshell crab was tasty on its own and its light batter was also very well-seasoned. The combined saltiness of the crispy crustacean held up marvellously to the sweetly spicy sauce. The acidity in the sauce also lightened the fatty richness of the deep fried crab, which itself was a study in textures. There was crunch from its batter, snap to its soft shell exterior and tender bite to its firm, moist meat. The burger buns functioned in much the same way traditional mantou do – for maximum surface area to soak up sauce and crab juices. 

Be prepared to get very, very messy. There is absolutely no elegant way of eating a chilli crab burger drenched in sauce, so my advice is to control how much you pour on. And definitely save some for dipping their gloriously crispy fries in. Their deep-fried fingers of potato had an especially salty, crunchy coating, with lots of little jagged edges for the sweet sauce to cling to. Just like with the burger, it was all about that perfect balance between textures and salty-sweet flavours. Surprisingly, both the fries and softshell crab retained their crispness, twenty minutes into their saucy bath, that little pot of eggy gravy holding everything together in its syrupy hug. I must stress, however, that the burger meal is best eaten fresh and hot on the spot. It won’t hold up to a steamy, soggy delivery journey.

It’s been said, “if it ain’t broke, don’t fix it”, but I’m glad Chef Wayne didn’t get the memo. Wok In Burger’s chilli soft shell crab burger is a laudable attempt to update a time-honoured zichar classic. This is one extremely filling, indulgent zichar-burger hybrid that’s worth dining-in for and at just $15.80, you can enjoy a chilli crab experience at a fraction of the usual price. Also order traditional chilli crab from KEK, for the best of both worlds. Just remember to bring lots of tissues and wet wipes!

TASTE:
Located at 124 Bukit Merah Lane 1, #01-136, Singapore 150124.
Opening hours daily from
11:30am to 2:30pm for lunch, 5pm to 10pm for dinner.
Call 6272 1038
or order via Oddle.
Second outlet located at
JCube #02-08.

 

Black Pepper Crab Bliss!

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Click to listen/ download podcast of this week’s sweet, savoury, spicy, saucy, seafood episode!

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This week, our Makan Kaki Lennard Yeong (official World’s 50 Best TasteHunter & in-house chef for Miele) is taking us for a black pepper crab feast! He recommends a place he first went to about 2 years ago for his dad’s birthday and the Black Pepper crab at this infamous Joo Chiat joint was a revelation.

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Indian Fish Head Curry Expert Recommends Chinese Assam Fish Head Curry

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This week, Honorary Secretary of the Indian Restaurant Association of Singapore, S. Mahenthiran returns to share more of his favourite places to eat at in Singapore. Also, all this month of August, in honour of our nationa’s birthday, we’re speaking with the people behind home-grown brands – Mahen also is the Director of Gayatri Restaurant – and coming from this culinary legacy, you can rest assured that he knows his curries! Today, he tells us about a place he loves visiting, just round the corner from Gayatri, for his Chinese-style Fish Head Curry fix!

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Excellent Zichar Favourites in the East

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Hello Makan Kakis, if you’re looking for comfort cooking that hits the spot and wok-breathed delicacies created with punchy flavour & flair, then you’ve got to try this casual Zichar place in the East, where you can bring your own wines or whiskeys. So says our Foodie Friend, co-owner of Asian Tapas Bar, The Wine & Gourmet Friends, William Seah. Wee’s Family Coffee Shop in Bedok Reservoir has been getting rave reviews for their signature Salted Egg Crab, which William has a weakness for. Very rich, very savoury, very tasty sauce paired with succulent and sweet crab meat – what’s not to love? This Zichar restaurant is the family business of another wine consultant friend of William’s, Milton. That’s why if you love to pair your local dishes with alcohol, this is the perfect setting. Wee’s Family Coffee Shop encourages BYOB, no corkage!

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Superb Salted Egg Yolk Calamari

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When our new Makan Kaki Audrey Lee and her partner were launching their own food menu at Little House of Dreams, she wanted to include Salted Egg Yolk Calamari all because of her amazing experience at this particular Woodlands stall.

Tucked in a small coffeeshop in the North of Singapore, YCC 688 Eating House is worth the trek, if only for their excellent Salted Egg Yolk Calamari. According to Audrey (who is not actually a fan of salted egg yolk), it was love at first bite. It is the best she’d ever tasted and she wanted the entire plate to herself.

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Heart Attack Fried Rice

Greetings Greedies! Please meet our new Makan Kaki, Jeremmy Chiam! He’s the Chef-Owner of Le Binchotan at Amoy Street, a unique restaurant that combines classical French techniques with fresh Japanese produce and the art of Japanese charcoal grilling. This is a place you can go to for excellent lunches or better yet, unwind after work with a cocktail, sake or whiskey and a really delicious dinner in a super-cool space featuring domed ceilings, wood panelling & looks like an underground bunker.

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So where does a chef like Jeremmy go after a long hard week of service at his restaurant? Our new Makan Kaki is all about creature comforts, kicking back at a down-to-earth, fuss-free eating place with his family. That’s why on Sundays, he heads to New Ubin Seafood for Cze Char – it’s casual and has a varied menu with something for everyone from his parents to his son.

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Made-to-Order Fish & Chips

You know him as your NiteFlite pilot on Gold 905, but this week, he sets aside the flying for some swimming! So take a dip into the freshest seafood with Mr X at Greenwood Fish Market & Bistro, or in his words, his “Neighbourhood Chippy”.

Click picture to watch the Makan Kakis @Greenwood Fish Market & Bistro video!

Living just down the road from this Fishmonger/ Seafood Import/ Export establishment has its perks, especially when the craving for good old traditional British Fish & Chips hits and you want it as fresh as possible. As its name suggests, the “fish market” side provides you with the catch of the day – stroll in, pick your species, from a whole variety of fresh fish, oysters, crabs & even live lobsters in a tank. They’ll help you with your selection, clean and prep your choice for taking home.

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Ole Ole Ole, Ola Ola!

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Hey Foodie Friends! Looking for some really sublime seafood done Spanish-Latin-American-style? This is THE place chefs love to go and you should too! This week, ur Makan Kaki Chef Bjorn Shen of Artichoke Restaurant recommends OLA Cocina Del Mar, a wonderful contemporary, open kitchen restaurant and bar that serves only the freshest and sustainably sourced seasonal produce. Helmed by Peruvian chef-owner Daniel Chavez, OLA has been making waves since it opened back in 2013.

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