05/08/2024
04/08/2024
03/08/2024
Sabar Menanti Nasi Padang since 1920
Sabar Menanti Nasi Padang
Sabar Menanti Restaurant was founded by the late Haji Marlian Athar. Also known as Bagindo Marlian, Haji Marlian came to Singapore more than 57 years ago, rented a room in Palembang Road and set up a small food stall. The business grew into a modest restaurant that became very popular. Haji Marlian died in 1978 and the restaurant business was passed on to his children and wife, Hajah Rosmah Mailu. The family-run business has not changed hands ever since and has expanded to several branches, all managed by Haji Marlian's family, particularly his children.
In 1998, it was reported that there were altogether six nasi padang restaurants owned by the family. Three of the six stalls called Sabar Menanti Siang dan Malam were located at Kandahar Street and North Bridge Road. These were managed by four of Haji Marlian’s children: Yusmal, Rizal, Tarmizi, and Maryulis. His youngest daughter, Zubaidah, owned Rumah Makan Minang at the corner of Kandahar Street and Muscat Street. Hajah Ratnah, another daughter, ran two stalls called Hajah Ratnah Nasi Padang on Beach Road and Sultan Gate. Due to increased rent, Tarmizi moved his restaurant from Kandahar Street to Palmer Road near Masjid Haji Muhammad Salleh. However, it closed in 2017 for government redevelopment. In 2019, it was reported that the sole remaining Sabar Menanti is located at North Bridge Road.
Sabar Menanti - Carrying on the Family’s Tradition
The name, Sabar Menanti, means “to wait patiently” in Malay. The family restaurant sells Minangkabau cuisine, specialising in classic nasi padang. The restaurant is currently run by third-generation owner Mr Iszahar Tambunan, who is determined to keep his grandfather’s legacy alive.
At first glance, Sabar Menanti is just another brightly lit modest size restaurant. But Mr Iszahar Tambunan, the shop’s third-generation owner, has taken pains to put in the details that reflect its history and roots. Hanging overhead are lamp shades made of rattan, a material synonymous with Southeast Asian traditional craftsmanship. Shelves of tropical potted plants are affixed to the wall, alongside the gallery of photo frames with newspaper clippings, as well as images of Kampong Gelam in the past.
Today, Iszahar is the third-generation owner of the restaurant, carrying on his grandfather’s legacy. The restaurant’s cuisine has its roots in Minang, West Sumatra, Indonesia. When Iszahar’s grandfather, Haji Marlian Athar migrated to Singapore, he started a pushcart business along Kandahar Street in the 1920s. The business grew into a modest restaurant, the original Sabar Menanti on Kandahar Street, where Haji Marlian and Hajjah Rosemah’s children became involved in the family business. They eventually branched out to run their own nasi padang restaurants. For instance, Zulbaidah, the youngest daughter, went on to open Rumah Makan Minang. In the 1990s, there were two Sabar Menanti restaurants in operation. This was because Iszahar’s mother, Maryulis Bagindor Marlian, established Sabar Menanti II. Meanwhile, Iszahar’s uncle, Tarmizi, operated the original restaurant and a branch along Shenton Way, until both outlets eventually closed. Sabar Menanti II hence became the one and only Sabar Menanti to survive to the present day. “I kind of tell my mum that I want to pursue the business because it is a heritage business and there is a lot of history to it,” Iszahar says, explaining why the restaurant is so significant to him. “After the two Sabar Menantis closed down, this [Sabar Menanti II] became the flagship restaurant, so now this is the Sabar Menanti.”
Spunky 12-Yr-Old Declares Herself The Next Boss Of 100-Yr-Old Nasi Padang Shop Sabar Menanti
“I will be the fourth-generation owner. [My twin brother] will just be my minion,” chirps the tween. While her dad quit his shipbroking job to helm the family biz recently, the twins are next in line to take over the heritage eatery
In 1994, Madam Maryulis branched out with her own eatery, Sabar Menanti 2, at a shophouse along North Bridge Road, where the nasi padang institution remained until 2022. By then, the restaurant – which had dropped the “2” from its name (the original outlet had closed due to a lack of successor) – had to relocate when their lease ended. At the time, Isz was happy with his career as a shipbroker, but the news sent him down another path. “I realised that my mum could not handle the pressure of moving on her own. I had to come in and negotiate rent, renovate the new shop and manage manpower,” says the 45-year-old.
The restaurant moved a few units away on the same street – from 747 to 737 North Bridge Road. However, within the same year, Isz learned that their landlord was selling the shop. “The new landlord wanted to increase our rent by another 100 percent,” he shares. “I told my mum that if I can’t find a suitable space to move to, I’ll have to go back to shipping.” Fortunately, government agencies supported the heritage business, helping Isz locate a new space for the restaurant. With the assistance of Warees Investments, the property arm of the Islamic Religious Council of Singapore (Muis), Isz secured their current location. Last October, the restaurant finally settled into its largest space so far – a three-storey shophouse, also along North Bridge Road.
Nasi Padang stalwart Sabar Menanti
Sabar Menanti’s nasi padang is literally worth the wait - from beef rendang to ayam bakar
For my next food adventure delving into Singapore’s delicious history, my sights were set on Kampong Gelam, an area renowned for its many nasi padang restaurants. Named for its West Sumatran city of origin in Indonesia, the Minangkabau dish of steamed rice served with a variety of pre-cooked dishes is a popular choice for time-crunched Singaporeans in need of a satisfying meal. But what is a quick and convenient meal for diners begins with long hours of preparation and cooking.
At nasi padang stalwart Sabar Menanti, the laborious commitment is anchored by a strong dedication to preserving their family’s culinary legacy. It was a happy coincidence then that my colleague and fellow foodie, Class 95 producer-presenter Catherine Robert is a friend of the third-generation owner. Iszahar Tambunan (Isz) had us meet him at Kandahar Street for a history lesson before we got to taste his family’s famous nasi padang. From what he knows, Sabar Menanti began as a humble pushcart run by his grandparents on that very street corner, opposite a masonry shop that carved tombstones. “In Malay, we call it ‘batu nisan’. A lot of our customers from overseas didn’t know how to describe the nasi padang so they called us ‘the tombstone nasi padang’, which is ‘nasi padang batu nisan’,” Isz explained.
Contrary to its morbid nickname, “tombstone nasi padang” thrived as word-of-mouth spread. But its present name came from a customer who gave them a sign to display at their bourgeoning food business. It ended up serving two brilliant purposes – one, as their identifying name and two, for crowd control because Sabar Menanti means “wait patiently.” This came in handy as business and the lines of customers grew. Eventually, the family were able to move from peddling nasi padang on the street into a shophouse on the same street. “This was probably back in the late 40s, early 50s,” Isz mentioned. For the next few decades, Sabar Menanti flourished in that restaurant on the corner of Kandahar Street. I marvelled at how that small patch, no bigger than a basketball court, held all of his family’s food history.
10 Best Nasi Padang In Singapore – For Your Favourite Rendang, Curry Chicken, Tauhu Telur And More With Rice
Nasi Padang which is named after the Indonesian city of “Padang”, consists of steamed rice served with various choice of pre-cooked dishes.
In Singapore, there are usually 2 types of serving in a Nasi Padang restaurant – ‘pesan’ (ordering) and ‘hidang’ (serve) method.
Most stalls here serve the ‘pesan’ way, and customers can find a window displayed with rows of dishes, to point-and-pick your favourites. Here are 10 places you can find sedap Nasi Padang in Singapore:
- Hjh Maimunah Restaurant @ Jalan Pisang
- Rumah Makan Minang – Bugis
- Sari Ratu Padang Indonesian Restaurant - Pahang Street
- Warong Nasi Pariaman @ North Bridge Rd
- Sabar Menanti @ North Bridge Road
- Sinar Pagi Nasi Padang @ Geylang Serai Market
- Rendezvous Restaurant Hock Lock Kee @ Eu Tong Sen Street
- Istimewa Nasi Padang @ Hoy Fatt Rd
- Warung M. Nasir @ Killiney Road
- Yanti Authentic Nasi Padang @ Keong Saik Road
Nasi padang
The hidang style of serving in a Padang restaurant
Nasi padang, sometimes referred to as Padang rice, is a Minangkabau dish of steamed rice served with various choices of pre-cooked dishes originating from West Sumatra, Indonesia. It is named after the city of Padang, capital of the West Sumatra province. A miniature banquet of meats, fish, vegetables, and spicy sambals eaten with plain white rice, it is Sumatra's most famous export and the Minangkabau people's primary contribution to Indonesian cuisine.
A Padang restaurant is usually easily distinguishable with its Rumah Gadang-style facade and typical window display. Such displays usually consist of stages and rows of carefully arranged stacked bowls and plates filled with various dishes. Padang restaurants, especially smaller ones, will usually bear names in the Minang language.
Nasi padang is a vital part of the Indonesian workers' lunch break in urban areas. When nasi padang prices in the Greater Jakarta area were raised in 2016, municipal civil servants demanded the uang lauk pauk (food allowance, a component of civil servants' salary) to be raised as well. Nasi padang is found in various cities in Sumatra, Java, Kalimantan, Sulawesi, Nusa Tenggara, and Papua as well as neighboring countries Malaysia, Singapore, and Australia.
Three interesting facts about ‘Nasi Padang’
A fried chicken rice set at Marco Padang Peranakan restaurant. (Marco Padang Peranakan Restaurant/File)
Nasi Padang (Minang-style rice with various side dishes) is among the most popular local cuisines.
The dish is clearly loved by many. A Norwegian singer Audun Kvitland Røstad even created an ode to nasi Padang last year.
Despite its popularity, there are many unknown things about nasi Padang. Marco Padang Peranakan restaurant executive chef Marco Lim told The Jakarta Post three interesting facts about nasi Padang:
- Padang’s curly red chili offers different flavors
- Rendang is a cooking method
- Padang food is considerably healthy
Authentic nasi padang in Singapore: Restaurants that will send you into a glorious food coma
Nasi padang, anyone? Rendang, gulai ayam and ayam bakar: That’s how we roll. Affordable lunches are aplenty in Singapore. From laksa and nasi lemak to a wide selection of hawker food, living in the Lion City is pretty sweet. A favourite lunch staple of Singaporeans? Nasi padang. Originally an Indonesian dish – where it’s eaten banquet-style – the diverse renditions in Singapore are delish and pretty pocket-friendly.
- Warong Nasi Pariaman - It’s hard to ignore the longest-surviving nasi padang stall in Singapore! Warong Nasi Pariaman has admirably stayed put near Kandahar Street since 1948, and it’s a go-to haunt for many who visit the Arab Street precinct. A homely family-run business, the food here is prepared as early as 4am – signatures include gulai ayam (chicken in yellow gravy), tender beef rendang and spicy sambal goreng (comprising tofu and long beans).
- Hjh Maimunah - Established in the ’90s, this beloved restaurant still embraces the good ol’ kampung days. It serves traditional cuisine like sambal goreng, tahu telor, beef rendang and oxtail soup – all appetising nasi padang staples. But if you want to amp up your sedap experience, try specialities like the Sundanese grilled chicken or BBQ seabass.
- Sari Ratu - Authentically recreating the traditions of West Sumatra – where nasi padang originated – Sari Ratu specialises in terong balado (eggplant in chilli) and ikan bawal bakar (grilled pomfret). If you’re an adventurous meat-eater, get your hands on the gulai tunjang (beef tendon in curry). Too spicy for you? Wash it all down with heat-dousing juices like starfruit, avocado and Indonesia’s favourite iced tea, teh botol.
- Warung M. Nasir - What you have in this cosy Orchard eatery is top-notch nasi padang – rice drenched in thick, spicy curry from dishes like sayur lodeh and gulai ayam. You’ll be so satisfied, your stomach will be singing with delight.
- The Rice Table - The Rice Table is where you can sample the best rich flavours of Indonesian cooking. Eat your way through 15 to 20 dishes including sambal kangkung (water spinach in chilli), grilled chicken, potato patties, chicken satay, tahu telor and more. Be sure to come hungry!
- Pagi Sore - A popular lunch spot for the CBD crowd, Pagi Sore offers satisfying meal packages. That means you can get the most out of the Indonesian dishes on offer: Think tahu telor, fried fish with balado chilli, grilled chicken and more.
- Sinar Pagi - Sometimes, the way to quell the pressures of stuffy corporate work-life is the comfort of a home-cooked meal. And this well-known stall offers one such ravenous reprieve. Though a tad on the pricier side, the eatery dishes out crowd favourites like sayur lodeh (vegetable curry with coconut milk), sambal quail eggs, chicken rendang and a towering tahu telur (fried tofu and egg). Food coma for the rest of the afternoon? Yup.
- Hajjah Mona - Locals in the know will tell you Geylang Serai Market is a paradise for starving foodies. And if you’re looking to stuff yourself with a serving of nasi padang, this is the perfect place to be. Bestsellers include rawon (fatty beef bits in buah keluak gravy) and opor ayam (chicken in creamy coconut gravy). You’ll have to get in line for dibs on these hot favourites.
Nasi Padang: The Savory Dishes from Minang Land
For many years, Indonesia has been renowned as a beautiful country. But those who have visited Indonesia will also find that the country is not only bestowed with breathtaking nature but also savory dishes. Thanks to the myriads of herbs and spices grown throughout the country that makes its dishes flavorful. Actually, Nasi padang is among traditional dishes that insist the foreigners to make their second visit to Indonesia.
What is actually nasi padang? While it literally means rice from Padang, the traditional dish is more complex than you think. Unlike the other Indonesian traditional food that comes as a single dish, nasi padang is a package consisting of steamed rice and a number of side-dishes. So, you can choose two or more of the dishes as desired.
Popular Dish Selections for Nasi Padang:
- Rendang
- Tunjang for Delicious Taste of Nasi Padang
- Cincang
- Dendeng batokok
- Ayam bakar
- Gulai otak
The Joy of Padang Food – Singapore
“What the hell is Padang food?” you may ask yourself one day, if you happen to be looking for lunch in Singapore, Indonesia, or Malaysia. “Does this have something to do with Penang?”
Ah, you fool, it has jack-all to do with a charming city in Malaysia, but in fact describes a style of cuisine typical of the Minangkabau people of Western Sumatra, one of Indonesia’s largest islands. Typified by robust spices, long cooking times to ensure maximum flavor, and considerable quantities of coconut, it’s a style that many overseas associate with all Indonesian food. Padang food is available just about everywhere in Indonesia, and is exceedingly popular at lunch time. The title “nasi padang” usually describes restaurants that function rather like point-and-shoot buffets: a wide array of items are presented behind a glass counter, and you point at what you want to flavor your rice, which is usually served in a whimsical cone shape. Prices are low, service is instant, and it’s a marvelous way to inexpensively sample a wide array of different Indonesian flavors. Some up-scale restaurants will bring all the dishes to your table right off the bat, and you only pay for what you actually touch.
Singapore, thank God, has a healthy assortment of Padang restaurants, and you’ll find most of them in the antique and pleasantly walkable Kompong Glam neighborhood, an easy stroll from multiple metro stops. Certainly Singapore’s most well-known Padang joints are clustered here, and working stiffs on their lunch breaks filter into the area in packs starting around 11:00 AM on any given day. Kompong Glam, with its candy-colored shop houses and beautiful old mosque, is well worth a visit in and of itself.
Nasi Padang since 1948
Close to 20 years before Singapore became an independent republic on 9 August 1965, Warong Nasi Pariaman started selling authentic nasi padang from a humble coffee shop at the corner of Kandahar Street. The year was 1948, and Singapore had just gone through the Japanese occupation in World War II.
Let’s skip to the present. 74 years later, Warong Nasi Pariaman can still be found at its original coffee shop, and just like it did in the past, this family-run nasi padang stall is still dishing out authentic Padang dishes to its loyal customers, many of whom have been frequenting it for multiple generations. It’s believed that Warong Nasi Pariaman is the oldest surviving nasi padang stall in Singapore. Even the National Library Board’s article says so! Warong Nasi Pariaman was established by Isrin bin Ibrahim and his wife, Rosna binte Zainal Abidin. They migrated to Singapore in the 1940s and operated their nasi padang business from a street stall, before renting a shophouse in 1948 (the very same one at the corner of Kandahar Street) and named the business after their hometown of Pariaman, a city in West Sumatra.
According to the NLB article, Warong Nasi Pariaman was so popular in the 1990s that they prepared between 50kg to 60kg of rice per day! Isrin and his family were sticklers for tradition, and insisted on quality ingredients and authentic cooking styles throughout the past decades, including the Minangkabau tradition of cooking rendang over a charcoal fire.
related: 14 best Nasi Padang in Singapore
02/08/2024
Breadfruit: The Next Superfood
Although the idea of a bread-flavored fruit may seem far-fetched, this starchy crop is a mainstay in the world’s tropical areas. Breadfruit, a thorny oval-shaped fruit native to Southeast Asia and Hawaii (also known as ‘ulu), tastes like a cross between freshly made bread, plantains, and potatoes.
Breadfruit’s talents, however, extend well beyond taste. This fruit, related to the increasingly famous jackfruit, offers a viable answer to food poverty, especially in tropical areas where breadfruit plants grow with minimal maintenance. One breadfruit weighs around 7 pounds (3.1 kilograms) — occasionally up to 12 pounds (5.4 kilograms) — and provides enough carbs for a family of five to eat for one meal. Breadfruit has several health advantages. The crop is an energy-rich diet high in complex carbohydrates, fiber, and minerals such as iron, zinc, and calcium. It’s also gluten-free and may be dried and processed into flour. It’s also safe to consume and prepare at all stages of growth.
Aside from its health benefits, breadfruit has several other significant advantages. It’s a natural insect repellent; the male breadfruit’s bloom actually repels insects! Breadfruit sap may also be used to seal boats and dwellings, while fibers from the breadfruit tree bark make mosquito nets, clothes, and artwork. Animals may eat the leaves and fruit that have fallen. Breadfruit’s abundant harvests and ecological advantages do not disappoint either. “Breadfruit trees contribute to diverse regenerative agriculture and agroforestry, better soil conditions and watersheds, and substantial environmental advantages such as CO2 reduction,” according to the National Tropical Botanic Garden (NTBG). Breadfruit is also a very sustainable crop, according to Diane Ragone, head of the NTBG’s Breadfruit Institute in Hawaii. “Farmers and households have been growing more breadfruit trees for local food and economic stability during the last decade.” Plant pollinators and seed dispersers such as birds, bees, and bats benefit from the fruit.
01/08/2024
Chilli crab since 1950s
Singapore-Style Chilli Crab
The best chilli crabs with a thick savoury sauce just like those served at hawker stalls in Singapore is rather easy to prepare at home. This flavourful dish is popular with the locals in Malaysia too. Follow the steps to keep the meat sweet and juicy!
Look no further for an easy crab recipe. Authentic chilli crabs like those in Singapore can be recreated in your kitchen, anywhere in the world. This amazing dish is made using a paste which has all the five basic flavours namely sweetness, spiciness, sourness, saltiness and umami.
Understandably, there is a reason why it is listed #29 under CNN World’s 50 Most Delicious Food in 2017. Despite its name, this dish is actually not spicy. It is cooked in a gravy which is thick, sweet and savoury with only a slight tinge of spiciness. It is normally accompanied by deep fried or steamed Chinese buns also known as 'mantao'.
The gravy must be thick and flavourful, with strings of egg in it. It should be balanced in sweetness, savouriness and spiciness. That’s why, taucu and blended fresh ingredients are key ingredients to make the best sauce! Adding fresh chillies, ginger and chillies gives an extra kick to the sauce. Most importantly, the blended ingredients must be sautéed until fragrant or else it will taste raw and leave a bitter flavour.
Singapore Chilli Crab
You’ve heard about it all your life, you might’ve even tried it on its home turf in Singapore. It is probably the most iconic crab dish in the world. It’s grand, it’s bold, it’s fun, and it’s an occasion. And of course, utterly delicious!
It’s a fact that crab, especially live, is expensive. So if you’re on the fence about why you should make this, here’s one reason: We think this recipe is miles better than any chilli crab we’ve tried even here in Sydney! I know that is a pretty bold statement, nor am I one to blow my own trumpet. After all, Sydney is a food-lover’s playground, brimming with superb restaurants showcasing many of the world’s best cuisines. But the RecipeTin team AND my family have searched high and low, travelling far and wide to try Singapore Chilli Crab at well-known establishments around the city. And yet, every single one has somehow fallen short of our expectations. Not the crab mind you – live crab cooked fresh is hard to get wrong, after all.
No, it’s the sauce. Any Singaporean will tell you the sauce is the beating heart of Singapore Chilli Crab. Yet the sauce at every Chilli Crab place we tried was either too sweet, lacked the requisite flavour kick, or just didn’t taste quite right. So if there’s one thing I will stand behind in this Singapore Chilli Crab recipe, it’s this: The flavour in the sauce is extraordinary. Deeply complex, mildly spicy, with a perfect balance of sweet and savoury, this stuff is the Mother Of All Flavour Bombs. The Singapore Chilli Crab sauce is so good in fact, that words fail me. And that’s saying something!
Singapore Chilli Crabs
The weekend is here again! And what better way to enjoy it than to cook up a storm and share this treat with family and friends? This time around, we have none other than the famous Singapore Chilli Crab!
The flavorful combination of this sweet and spicy sauce easily makes it one of Singapore’s national favorites. Not to forget, dipping both the crab and the deep fried mantou in the sauce makes for the perfect bite, there’s no doing without it! Do take note though, that the mantou browns REALLY fast while deep frying, so a tip from us is to constantly flip them from side to side!
Will it be messy? Yes. Will you cry? Probably. Is it worth it? TOTALLY! Enjoy and have a blast this weekend!
Chilli Crab
Chilli crab hits all the right spots with tangy gravy that seeps into the succulent flesh of the stir-fried crab
The crab is divine but the sauce is the star—sweet yet savoury, slightly spicy and supremely satisfying. You will get it all over your fingers as you crack open the crab shells, and it is simply impossible not to lick it all up. And you will go back for more, dipping fried or steamed buns, called mantou, to soak up the sauce—a delightful blend of tomatoes and chilli paste, thickened with ribbons of beaten eggs.
Chilli crab is among Singapore’s greatest culinary inventions, the king of all crab dishes. It is easily available in most seafood restaurants, which typically serve it with mud crabs that have deliciously sweet and juicy flesh. The world famous dish started from a pushcart in 1956. Run by a couple, the husband asked his wife to experiment with other methods of cooking crabs other than just steaming the seafood.
Madam Cher Yam Tian’s first attempt was stir-fried crabs with tomato sauce, but decided the dish will have more kick by adding chilli sauce. They sold their chilli crabs along Kallang River and it became so popular that they opened a restaurant, called Palm Beach. Hooi Kok Wah, the famous chef who opened Dragon Phoenix restaurant in 1963, created a sourer version of the dish—using sambal, tomato paste and eggs to cook the gravy instead of bottled chilli and tomato sauces. This has since become the version most commonly served in Singapore.
Chilli crab
Chilli crab (Chinese: 辣椒螃蟹; pinyin: làjiāo pángxiè; Malay: ketam lada, ketam cabai, ketam cili) is a Southeast Asian seafood dish that is widely associated with the cuisines of both Malaysia and Singapore. The widely known version of chili crab today could be traced back to the 1950s in Malaysia and Singapore. Mud crabs are commonly used and are stir-fried in a semi-thick, sweet and savoury tomato-and-chilli-based sauce.
Origins - The Portuguese only introduced chili pepper to Malacca in the 16th century. Before chili peppers, peppercorn was used by the Malays to add heat and spice to their meals. The earlier known version of the dish known as ketam balado, is a drier version cooked in balado, a type of hot and spicy mixture originating from Minang cuisine, of West Sumatra, Indonesia. Berlada is a spice mixture in Malaysian cuisine that is eaten with all kinds of vegetables and protein.
The origins of the most commonly known version of chili crab today could be traced back to the 1950s in Singapore and Malaysia. Cher Yam Tian and her husband Lim Choo Ngee began selling stir-fried crabs mixed with bottled chilli and tomato sauce from a pushcart since 1956. This was an improvised recipe; the original one did not involve bottled chilli sauce. A successful business selling this dish prompted the establishment of a restaurant, Palm Beach Seafood, along Upper East Coast Road. The version most widespread today was created by Hooi Kok Wah in the 1960s, one of four famous Singapore chefs during the era. Weng Fung Seafood Restaurant in the island of Langkawi, Kedah, Malaysia was first to offer a chili crab dish in Malaysia since 1958. Weng Fung was established as a Hainanese coffee store in the 1920s. In the 1950s, the second generation converted the coffee store into a seafood restaurant and added a chili crab dish to their menu, with the dish still being served today in the establishment
How to cook the perfect Singapore chilli crab
Like fondue or a 99 Flake, Singapore chilli crab is a dish whose pleasure lies as much in its theatre as in its flavour – if you can crack your way through a crab smothered in vivid, red sauce without making a happy mess, frankly, you’re probably doing it wrong. Created, it’s said, by Cher Yam Tian in the 1950s to please a (decidedly ungrateful-sounding) husband bored with steamed crab, it’s become a delicious, sauce-splattered icon of a city that’s not afraid to get its hands, face and shirt dirty in pursuit of a good meal.
Chilli crab has come a long way since the days when Tian sold it from a pushcart in Kallang without a permit – you can even get chilli crab ice-cream at one of Singapore’s Michelin-starred restaurants – yet whether you eat it from a starched tablecloth or a plastic table at a humid tze char, it’s always worth the dry-cleaning bill. But with international travel still a distant dream, is it possible to recreate the magic at home?
This is an easy one – mud crabs, as used in Singapore, are thin on the ground/sea floor in my part of the world, so I used brown crabs, though you could substitute soft-shell, spider or just about any other edible variety, or indeed use the sauce for lobster, prawns or whatever else takes your fancy (in which case, you will, of course, need to alter the preparation and cooking instructions accordingly.)
Ponggol Chilli Crab shutters after more than 50 years
The restaurant's new owners, who rebranded it to Ponggol, decided to throw in the towel after battling losses for a year. ST PHOTO: RHODA CHUA
Iconic seafood restaurant Ponggol Seafood, once famous for its chilli crab and mee goreng, shuttered its premises at The Punggol Settlement without fanfare on May 2, after more than five decades. May 1 was its last day of operations.
The restaurant changed hands in 2023. Its new owners, who took over and rebranded it to Ponggol, decided to throw in the towel after battling losses for a year.
Started by Mr Ting Choon Teng in 1969, the restaurant – originally called Hock Kee – was located at the end of Punggol Road, near Punggol Jetty. Its rustic charm and fresh seafood cooked in unique sauces used to draw hordes of locals and tourists to its zinc-roofed premises in the 1970s and 1980s.
The Best Chilli Crab in Singapore, According to Local Chefs
ring forth the subject of Singaporean delights, and the words chilli crab are bound to surface in no time. Although the pull towards this dish might have worn off slightly for locals fortunate enough to have easy access to it, its awe-inspiring history and unparalleled taste has never wavered. Created as an impromptu pushcart recipe in 1956, the dish’s humble origins rapidly blossomed into an internationally acclaimed status, clinching the 35th spot on CNN Go’s list of the World’s50 Most Delicious Foods. Often paired with fluffy mantou buns, the crab is stir-fried in a semi-thick spicy sauce that skilfully marries savoury and sweet.
Here, our local culinary experts reveal their favourite hunts for this native cuisine:
- New Ubin Seafood Chijmes - “Singapore is a seafood nation. Having grown up in Mumbai where one-third of the population loves seafood, I am one of those people who always crave the likes of chilli crab. I love trying different variations of chilli crab from hawker centre stalls to fine dining restaurants. Chinatown has some pretty good seafood restaurants, and Newton Food Court has a popular joint as well. However, I would have to say that my favourite place to satisfy my chilli crab craving is New Ubin Seafood Restaurant Chijmes.
- Keng Eng Kee Seafood - “I have been a fan of Keng Eng Kee Seafood for almost six years. A friend introduced me to this place and I was hooked from my first visit since I love places that have a lot of personality and history. At the same time, the food is super tasty and sincere.
- Roland Restaurant - "I have tried many chilli crab places in Singapore, but Roland Restaurant remains my go-to place for this popular local food. Their chilli sauce is still my favourite—the taste and balance of sauce are perfect for me. Every time I order the dish, I also make sure to order fried rice on the side.”
- Long Beach Seafood Restaurant = “I especially enjoy the chilli crabs at Long Beach Seafood Restaurant. They have one outlet along East Coast Park—I enjoy running and discovered it during one of my runs along the park. I have been patronising the restaurant for a few years now and often use this restaurant as a distance marker that I have completed 14km from my home.
- Uncle Leong Seafood - “I’ve been going to Uncle Leong Seafood since August 2018. I discovered the restaurant when I went to Coney Island with my family. Feeling hungry after the trekking, I googled for nearby restaurants and it was pure luck that we narrowed down our choice to this beautiful restaurant. Ever since then, my family makes special plans to combine our trekking with outings to the Uncle Leong. Both my wife and I are big fans of Uncle Leong's chilli crab.
Chilli crab in Singapore
Pair juicy crab meat with sweet and spicy chilli sauce and what you get is one of Singapore’s most famous dishes: chilli crab. Yet, this internationally renowned dish can be expensive as crab is one of the pricier meats on the market.
That’s why we’ve sussed out 10 places that sell the cheapest chilli crab in Singapore, where you can enjoy this dish without exhausting your wallet. Do take note that the prices may change seasonally, so make sure you call ahead before making your way down to any of these places:
- 8 Crabs - For affordable chilli crab delivered to your doorstep, consider 8 Crabs. Here, only AAA graded Sri Lankan wild crabs, air-flown daily into Singapore, are used. These crabs are larger and meatier, testament to their wild-caught nature. Two of their regular-sized crabs go for $79.90, cooked in your choice of sauce. This works out to be less than $40 per crab—a definite steal for the quality you’re getting. You can also get two large crabs for $114.90.
- Sinaran Seafood and Catering - Nestled in a nondescript coffee shop, Sinaran Seafood and Catering is a casual halal-certified eatery that whips up a mean serving of chilli crab (from $45). Fried mantou is also served on the side, perfect for mopping up the thick and spicy chilli sauce when you’re done with the crab.
- 21 Seafood - 21 Seafood is a zi char eatery located in Kovan, offering combinations of crabs in three sizes: 1kg, 700g, and 600g. Prices may vary seasonally, so make sure you call ahead before heading down for a meal.
- Hua Yu Wee - Take a step back in time when you dine at Hua Yu Wee, a vintage zi char restaurant that operates out of a colonial bungalow. From $73, you can order their crab dishes, which come in a variety of flavours like Ketchup with Chilli, Salt and Pepper Baked, and Deep Fried Butter.
- Momma Kong’s - Located at Mosque Street, Momma Kong’s is a quaint modern restaurant best known for their crab dishes. All their crab dishes come at a fixed price of $58++, with their Red Chilli and Black Pepper flavours crowning their menu. Their Red Chilli Crab is notably on the spicier side, and the sauce boasts a creamy consistency that goes well with the firm meat.
- Ban Leong Wah Hoe Seafood - Occupying the space of a whole coffeeshop, Ban Leong Wah Hoe Seafood offers a range of crab dishes from $70+/kg. The Chilli Crab stands out amongst these, boasting a rich and thick gravy that is mildly spicy, ideal for all palates to enjoy.
- Alliance Seafood = Alliance Seafood was awarded a place in the Singapore Michelin Bib Gourmand 2018 for their chilli crab, which is served with a sauce that is sweet, tangy, and satisfyingly spicy. Prices here are pretty affordable too, as you can get your chilli crab as part of a set with cereal prawns, fried rice, and mantou for just $65.
- Crab at Bay Seafood Restaurant - Crab at Bay Seafood Restaurant offers two medium-sized Sri Lanka crabs at just $48++. Get your crabs cooked with the classic chilli sauce, or you can try the restaurant’s signature black pepper sauce, which is mildly spicy and balances the flavours of caramelised onions and curry leaves together. They occasionally run promotions, where two crabs go for $38++.
- Uncle Leong Seafood - Uncle Leong Seafood offers crabs from $60++ each, and you can get these cooked in the classic chilli sauce or a variety of other more creative methods. Their chilli sauce is not as starchy as that of the standard chilli crab, making it easier for you to mop up the last dredges with mantou.
- Mr Crab Seafood Restaurant - From $70/kg, you can tuck into a quality chilli crab at Mr Crab Seafood Restaurant. The chilli gravy served here is notably spicier and nuttier than your average chilli crab, which pairs well with the fresh crab meat.
10 Must-Try CHILLI CRABS In Singapore – The SG National Dish With Sweet & Spicy Sauce, Best With Mantou
Chilli Crabs is considered one of Singapore’s national dishes and for a good reason. Our geographical position makes it a great place for delicious fresh seafood, and the crab sauce with all its sweetness and sensuous-spiciness is an indication of our colourful culture.
Some of the places you can find Chilli Crabs in Singapore include Palm Beach Seafood Restaurant, Momma Kongs’, Keng Eng Kee Seafood, Mr Crab Seafood Restaurant, Dancing Crab, Majestic Bay, Uncle Leong, Hua Yu Wee, Mattar Road Seafood, Blue Lotus, Kelly Jie, and New Ubin Seafood.
Here are 10 other restaurants in Singapore you can find sumptuous Chilli Crabs:
- Mellben Seafood 龙海鲜螃蟹王 - From a humble stall along Commonwealth Avenue in 1979, the family-run Mellben Seafood has established itself as a well-known seafood destination in Singapore. In 1985, founder Melvin Soon partnered with Benson to launch Mellben Seafood Catering Service. Today, their network has a total of 8 outlets, including Uncle Leong’s Seafood (Yeah, they are related).
- Red House Seafood Grand Copthorne Waterfront - No trip to Red House Seafood is complete without sampling its signature dish Crab in Red House Chilli Stew, a tangier and slightly sweeter version of the iconic Singaporean dish. Choose among three types of crabs – Sri Lankan Mud Crab, Scottish Brown Crab or Alaskan King Crab – to customise your dish.
- No Signboard Seafood - Famed for its crab and seafood dishes, No Signboard Seafood had humble beginnings in 1970s when founder Mdm Ong Kim Hoi started a seafood hawker stall at Mattar Road Hawker Centre.
- TungLok Seafood - Whether you’re a first-timer or a long-time follower of the TungLok brand, the TungLok Seafood Chilli Crab ($7.80 per 100g) comes recommended. Aside from the fresh crabs with chunky and juicy meat, what makes this rendition unique is how the sauce combines tomato sauce and fresh-squeezed orange juice to deliver a distinct taste.
- Roland - You cannot talk about Chilli Crabs without a mention of Roland Restaurant, known to be the creator of the iconic Chilli Crabs and mecca for crab devotees. Of course, some other restaurants also do lay claim on that honours, but probably none has “The Year 1956 – Founder Of Chilli Crab” printed on the menu.
- JUMBO Seafood - Won’t be right mentioning about Chilli Crabs without a word of JUMBO Seafood. The brand has been well-known to be a tourist-favourite, and perhaps the first Chilli Crab restaurant that comes to mind for the international market. JUMBO Seafood had humble beginnings in 1987, operating from a single outlet in East Coast Seafood Centre (now the flagship). It has currently 6 outlets in Singapore and 12 across Asia.
- Long Beach Seafood - Long Beach Seafood first started at Bedok Rest House (1946), a period when it was then one of the few restaurants that served local food. The Black Pepper Crab is apparently said to be a Long Beach creation. I am not sure if the same applies to other seafood restaurants, but the service staff offered to help de-shell the chilli crabs and ‘dig’ the meat out for us.
- HolyCrab - Helmed by the straight-talking Chef Elton Seah, he used to operate Holycrab as a private dinning concept for 7 years. The restaurant used to be located at Tan Quee Lan (Bugis) but has moved to Arcade @ Capitol. The eponymous crabs (from Sri Lanka and Alaska) play a starring role in the menu, and they have interesting choices from Green Mumba (Green Chilli Crabs), OOoOtak which has Otak-inspried coconut curry, and Succumb on a charred bed of fine vermicelli.
- Paradise Teochew VivoCity = Seafood Paradise may have closed, but Paradise Teochew at VivoCity and Scotts Square have started serving Singapore Style Chilli Sri Lankan Crab ($12 per 100g). On a side note, do you know Seafood Paradise originally at Defu Lane is Paradise Group’s first ever outlet?
- Keng Eng Kee Seafood 瓊榮記海鲜 - Keng Eng Kee which was once patronised by British Celebrity Chef James Martin and the late Anthony Bourdain, is one of Singapore’s most well-loved zi char place.
- Owner Mr Liew who is Malaysian learnt his craft from his Hainanese father-in-law, and the eatery near Alexandra Village Food Centre is known for wide range of Cantonese-styled homely dishes.
7 BEST CHILLI CRAB IN SINGAPORE TO DIE FOR
Chilli crab is an absolute must-try if you’re visiting Singapore and looking for a dish that is both traditional and delicious. This seafood dish features stir-fried crab covered in a sweet, savory, and spicy tomato-based sauce, usually served alongside steamed or deep-fried mantou (buns).
Ranked at number 35 on CNN Go’s list of the World’s 50 most delicious foods in 2021, chilli crab is an iconic dish that no traveler should miss during their culinary exploration of Singapore.
To ensure you savor the finest flavors of this delightful dish, here are the 7 best chilli crab restaurants in Singapore [updated 2024] that you should consider visiting:
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