The best chilli crab in Singapore

One of Singapore's oldest seafood restaurants, Red House Seafood has managed to keep up with the times. While it has three outlets across the island including Clarke Quay and Robertson Quay, its waterfront restaurant at Esplanade stands out the most. Placing an emphasis on sustainable seafood, the owners still source their meaty mud crabs from Colombo, Sri Lanka, which come cooked in a variety of styles. Its chilli crab (seasonal price) is a prime example of how the dish should be done: sweet, tangy and spicy all in one bite, with plump and fresh chunks of crab meat. We hear that the restaurant does excellent renditions of white pepper and black pepper crab too.

Keng Eng Kee in Bukit Merah is one of the more well-known seafood restaurants in Singapore. If you're there for the crab, be sure to make a reservation in advance since it's typically sold out for the walk-in crowd. The chilli crab (market price of around $100 per kg) is one of its more popular dishes, and it's served with a thick chilli gravy that's on the milder side for a less accustomed palate — think a slightly wetter, eggier, and sweeter sauce. Make sure to grab some steamed mantou to sop up all that gravy. Other must-orders when you dine here are the moonlight hor fun (from $7.80) and coffee pork ribs (from $15.80). 

There's nothing more colloquial than slurping chilli crabs underneath a HDB block in Singapore. And die-hard chilli crab fans will definitely know of Kelly Jie and her chilli crabs since the Toa Payoh stalwart first opened in 2006. Despite being known for plating up other famous seafood zi char dishes that stand well on their own, it is still the saucy amber-hued chilli  crab dish ($93.90) that draws regulars back for a taste. The crabs here are always succulent and fresh, and the iconic sauce runs spicy and savoury with a lick of garlic. And to complete the experience, ordering the deep-fried mantou — not the steamed ones — is an absolute must. 

Roland Restaurant has been around since the 50s, and their claim to fame? That they are the original creators of Singapore’s chilli crab. Roland Lim took over the famed chilli crab recipe from his mother — Cher Yam Tian herself. It's quite the unassuming restaurant though, located in a HDB carpark in Marine Parade. But try the original recipe here – it differs a tad bit from chilli crab dishes we see nowadays, as they use an eggless gravy with no added sambal. It’s cooked with a large crab ($88), and you know the drill by now, mantous are a must. You can choose to add these on for $0.60 per bun. On top of the crab dish, you can also sample Roland's specialty fried rice (from $16) and his homemade chilli sauce ($4.80). 

This casual seafood eatery has been a zi char staple in Ang Mo Kio for decades, and they’ve also since branched out to other heartland spots like Tanjong Pagar, Toa Payoh, and Pasir Ris. It’s the chilli crab that diners keep coming back for, where you can choose between varying sizes of Sri Lankan crab (seasonal price): medium, large, and extra large. Every restaurant does its chilli crab sauce differently, and the one at this Michelin Guide-recommended spot is well-balanced and as spicy as it is sweet. There are also a ton of other crab dishes available, with popular hits being the claypot crab vermicelli soup and black pepper crab.

By now, Jumbo Seafood is more an institution than it is a restaurant. The chain has been serving the iconic chilli crab dish (seasonal price) at its birthplace, East Coast Park, since 1987. The reason it's a favourite of many has got to be its choice of crabs — they're extremely meaty with extra-large, fleshy pincers. The house sauce is pretty unique, too, incorporating ground peanuts into the blend for an added crunch. And since you're already here, you might as well get a taste of its famed black pepper crab too — chilli crab's strongest contender through the course of history. Jumbo Seafood has several other outlets in Singapore including Dempsey Hill, ION Orchard, and Jewel Changi Airport. 

Long Beach has been around since anyone can remember, and judging from the weekend crowds of multi-generational families, it's going to be around for the long haul. Don’t be distracted by the other goodies piled high on surrounding tables. Just concentrate on the huge Sri Lankan mud crabs (from $11.80 per 100 grams) doused with a molten, eggy, tart, tongue-singeing chilli crab sauce. The joint sometimes offers Canadian Dungeness crabs or Canadian princess crabs as well. Equally raved about is the black pepper crab dish — which some say is even better than the restaurant's famed chilli crab dish. We'll let you be the judge of that. 

Its posh locale at Sentosa Cove, though out of the way, does provide gorgeous views. But Blue Lotus' true claim to fame is its traditional Chinese dishes served with modern accents. The same can be said about its chilli crab (from $9.80 per 100 grams). Served with bits of pomelo for a burst of bittersweet citrusy flavour and acidity, the dish is a fine mix of fresh herbs and spices that brings the heat. Just make sure you reserve the dish if you decide to head down, as it's only available in limited quantities each day. You'll also want to try its signature pork ribs as well as sides like its mapo tofu and satay.

Seafood Paradise started as a humble zi char stall located in a coffee shop on Defu Lane. Today, the brand has expanded to include more than 30 restaurants in Singapore with almost 30 more around the world. Live seafood is the order of the day here — have the classic chilli Sri Lankan crab (seasonal price) here. It's priced a little steeper than other establishments, but boasts a flavourful, spicy gravy and firm, fleshy crab meat. Other specials include crispy fried yam rings stuffed with plump scallops, as well as the signature creamy butter Dungeness crab topped with coconut crumbs.

Sinaran Seafood is a popular eatery among the Westies for its affordable halal-friendly zi char and seafood dishes suitable for large gatherings. Look past its chicken rice facade and you'll uncover their version of chilli crab which comes drenched in a thick and flavourful sauce with some spice to boot. While the location deep in Bukit Panjang might dissuade your visit, perhaps this might make you give this place a chance: it contests as one of Singapore's most affordable chilli crab dishes out there. 

Housed in a historic black and white along Upper East Coast Road, Hua Yu Wee is big on the nostalgia factor. The zi char restaurant hasn't moved from its original location since the 1970s and continues to produce exceptional Chinese dishes at affordable prices. Crabs are priced around $79 for 800 grams and its version of chilli crab is milder than most and heavier on the tomatoes rather than the spice factor. Keen to dial up the spice? Order the black pepper crab instead. Other unmissable dishes include the coffee pork ribs and drunken shrimp. Do note that longer preparation times are pretty common during peak hours, but that's the trade-off for dining in this historic establishment. 

Here's a hack that was recommended to us by Pang Seng Meng, the founder of New Ubin Group: order two types of its live mud crabs, namely the classic chilli and garlic baked, and ask for both to be cooked together. The result is a spicy and savoury dish that's packed with whole cloves of soft garlic — a true dining revelation. It ranges from $65 (300 to 400 grams) to $95 (800 grams). Another infamous dish you've got to try is the 'Heart Attack' fried rice — yes you heard that right — which is cooked with beef tallow to absorb all that flavour and umami. 

What better way to indulge in chilli crab than at the restaurant that started it all? Not to mention the fact that Palm Beach has one of the best views in town: where the Singapore River meets Marina Bay. Be warned though, the seafood dishes here are more expensive than most – 1kg of crab costs an upwards of $100 due to its touristy location. Nevertheless, the legendary secret sauce might just make up for its price. The recipe has been perfected for over six decades and is known for its harmonious blend of chilli and tomato sauce, egg white drizzle and fresh coriander garnish. Not feeling the tomatoey dish? The black pepper crab is another big hit among the crowd.