Keng Eng Kee Seafood 124 Bukit Merah Ln 1 #01-136 (Map) http://www.kek.com.sg/ 11am – 2pm, 5pm – 10pm Daily
This family, originally from Ipoh, Malaysia, now calls Singapore home and they gave this land a slice of their culinary delights. Among the many cze cha dishes they are famed for (see cze cha listing), folks just cannot get enough of their chilli crabs. If you hadn't called way ahead, the crabs would have already been booked by other diners. They use their own- made sambal and tomato sauce to wok-toss the crabs with and it comes very bold, rich, eggy, and spicy enough with just a very light touch of tang. They use huge Sri Lanka crabs and supplies are limited these days, so good luck. Dip the steamed, not fried, mantou in the sauce for that great finishing touch to this meal.
Roland Restaurant 89 Marine Parade Central #06-750 (Map) https://www.rolandrestaurant.com.sg/ Mon – Sat: 11.30am – 2.30pm, 6pm – 10.30pm Sun & PH: 11am – 2.45pm, 6pm – 10pm History shows they were the first to create Chilli Crabs in Singapore way back in the post- war era when the matriarch and her husband sold seafood by the seashore of the Upper East Coast where a bus terminal now stands. Their version was inspired by the spice-loving community in the East and the owner then simply heeded the advice of customers and added tomato chilli sauce to the steamed crabs and tossed it in the wok. The rest is history. Today they also offer the "newer" sambal laced versions but if you like, ask them for the "original" recipe version.
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