Best salted egg yolk crabs in Singapore
AH HOI’S KITCHEN
Of sous chef Lam Loon Tuck’s 12 new crab creations (on rotating menus), the salted egg crab ranks high on our favourites. Lemon juice is added in a sauce thickened with salted egg yolks, curry leaves, chilli padi, butter and evaporated milk. To further brighten the rich, creamy mix, Lam adds a splash of Chinese wine vinegar for a slight touch of acidity. Hotel Jen Singapore (formerly Traders Hotel Singapore), 1A Cuscaden Road. Tel: 6831 4373
RED HOUSE SEAFOOD RESTAURANT
Prepared à la minute, the critters’ meat was flaky soft and retained its natural sweetness. The delicate flesh and piquant roe were skilfully embellished with a burst of creamy salted egg sauce. While there was a generous amount of chillies in the dish, the spice was subtle and easy on the palate. #01-05, 1204 East Coast Parkway, East Coast Seafood Centre. Tel: 6442 3112
Heralded by its delicate aroma, the bright orange crustacean is sheathed in a delicate golden filigree of salted egg yolk batter. The drier and crispier coating stands out and lends texture, while the crab meat is fresh, sweet and tender. #02-03 Marina Bay Sands (Level 2 Dining) Singapore, Marina Bay Sands, No. 10 Bayfront Avenue. Tel: 6688 7051. Book a table at Seafood Paradise with Chope.
UNCLE LEONG SEAFOOD
The salted egg coating was exactly what we anticipated: an amber jacket interspersed with a generous sprinkling of curry leaves over a potato starch coating. The savoury sea delight was supremely fresh and sweet to the last succulent morsel. #01-03 Punggol East, 6 Tebing Lane. Tel: 6441 1848. Book a table at Uncle Leong Seafood with Chope.
NEW UBIN SEAFOOD
At this cloistered gem in the Sin Ming industrial area, the salted egg crabs were juicy, flavour-packed and had an almost melt-in-your-mouth consistency—attesting to its quality and freshness. Flip the dorsal over for generous, succulent roe and for aficionados of the briny egg, expect to find tasty chunks nestled among the crustaceans. Level 6 (Canteen), 63 Hillview Avenue. Tel: 6466 9558. Book a table at New Ubin Seafood with Chope
NO SIGNBOARD SEAFOOD
This family restaurant has been dishing out crab dishes since the late 1970s—when it was a humble hawker stall at Mattar Road which literally had no signboard. Its version of the salted egg crustacean is a golden gravy fest—great for drizzling over steamed white rice or with a side of fried mantou that usually accompanies the chillied rendition. Flavours are well-balanced and not too rich, and the crab meaty and sweet; though we wish for more curry leaves to push the fragrance up a notch. 414 Geylang Road. Tel: 6842 3415
The finely chopped chilli padi in these salted egg Sri Lankan crabs will light taste buds ablaze. A golden creamy sauce flecked with eggs of two kinds—salted yolks and bright orange roe—beautifully mellows the heat. Bonus: you pick your own live crabs from the shopfront’s tanks, which are weighed on the spot so you know exactly what you’re in for when the bill is called. 100 Yio Chu Kang Road. Tel: 6280 0068. Book a table at Crab Party with Chope.
Recognised as the founder of chilli crab, this spacious restaurant also serves up a mean salted egg crab dish. We love the layered briny flavours the dish commanded, from the crowd-pleasing salted egg yolk to the tangy hints of the curry leaves. With just the right ratio of batter, the resulting crustaceans are crumbly on the outside and moist within, and perfect with the garnish of fried taco strips. #06-750, Block 89 Marine Parade Central. Tel: 6440 8205
KIMLY LIVE SEAFOOD
Housed in a coffee shop within a business park, this hidden find’s signature salted egg yolk crab stands out for the dry, golden batter’s distinct, briny flavour that delivers a powerful oomph to complement the mild sweetness of fresh crab. What also makes this dish sing in a sea of contenders is the seriously addictive crispy yam sticks and perfectly crisped curry leaves scattered atop the decapod. 18 Boon Lay Way. Tel: 6686 4665
The restaurant might be tucked away at the far end of Singapore, but the salted egg yolk crab alone is worth the trip. This dry rendition of the fried crustacean has a sweeter batter than most, nicely balancing its inherent saltiness, and doesn’t leave the slightly powdery taste in the mouth that is characteristic of salted egg. Its shell pulls apart to reveal subtly sweet, tender and juicy flesh that carries just enough of the umami batter. The Arena Country Club, 511 Upper Jurong Road. Tel: 6262 6996