The original chilli crab. Roland’s version is sweeter, less spicy, less tangy. Not saying it is better or worse than the rest of the pack, it’s different and it all depends on your taste preference. Certainly as thick with strong hint of spices and goes equally well with their fried mantou.
The sambal sweet potato leaves were fried with dried shrimps and sambal chilli. You could also find rather large bits of lard in it which gave it a boost in flavour.
The marinated cockles were the largest I have had this year. Over the years, the cockles you can get in Singapore are getting smaller and smaller. Almost have to go overseas to get large cockles. This plate was nicely marinated (do not be put off by the dark hues of the cockles). They were so fresh most of them were almost crunchy when you bite down.
Roland’s special fried rice was special in which it had rice pops in it. That gave it a different bite in each mouthful but otherwise not very outstanding.
On a Tues nite, the place was thronging with patrons. Can imagine what the business must be like during weekends.
they’re so crispy on the outside & so so fluffy on the inside i’ve never had a mantou like that
my fav place for chilli crab. this is how the standard is supposed to be!!! not the diluted orange sauce some places give, this was VISCOUS & wasn’t too sweet nor spicy. the crabs were sweet too!
According to many, they are the no.1 and original creator of Chili crab. However I personally find it a little too sweet and the tomato paste taste is too prominent for my liking.
Not a cheap meal but worth trying out for their unique style of crab. The crunchy bits go very well with rice
For me, whenever we go out, it’s really 三代同堂, with my Ah Ma, my mum, me and my daughters! Stay healthy and happy for a long long time, our dear 王母娘娘！👵🏻 🎂: @simslikeatreat
As always, the cake is delicious and not so sweet! Suitable for elderly and kids! 👍🏻
Braised Home-made Beancurd with Ginko Nuts ($24) - silky & smooth & tasty 👍🏻
2. Promfret in two styles ($108) - super overly priced though it was quite innovative - one time try enough liao 😅
3. Crispy Crullers ($24) - stuffed deep-fried youtiao - usual crispy taste lor 😆
4. Vegetable with assorted eggs in superior stock ($15) - stock kinda lacked richness & the taste not eggy enough leh 😏
5. Deluxe Platter ($68) - I like the prawn salad & stir-fried egg as usual 🙂
6. Honey Glazed Pork Ribs ($18) - I like the sauce, not too sweet 😉
7. Roasted Spring Chicken ($18) - not crispy enough & the meat was hard - kampong chicken? 🤨
8. Crispy Baby Squids ($18) - not crispy enough & too chewy 😶
9. Hong Kong Fried Noodle ($24) - too sweet & where were the ‘liao’ (ingredients)? 🧐
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This place was not crowded with spacious siting & service was ok. Sadly not conveniently accessible with only one lift and it was located at level 6. Food quality was average & probably was not worth the price to pay for.
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#burpple
Rumoured to be the creator of chilli crab, Singapore's most famous food. Heads up the version here is on the sweet side, which is how the original was known to be.
Brought my international friends here to taste the chilli crab. But first, a short adventure in trying to find this restaurant located at the top of a multistorey carpark.
The prawns were served de-shelled with salted egg sauce (with bits of salted egg in it!) and topped with crispy floss. The kangkong was really good as well - thumbs up for the sambal. Finally, the chilli crab was served; fresh, with the sweet and egg-y chilli sauce, awesome with the fried mantous! & I had fun watching my International friends have fun struggling with extracting the meat from the crab hahah.
Haven't been here for 10 years and business seems good! Full house on a Saturday night, this place is popular for organizations/ family gatherings. The size of the crabs and the sauce were the most enjoyable part of the meal.
The famous Chilli Crab was invented here some 60 years ago. The combination with fried rice and buns are just great!
The crabs served here are really fresh. Had the mini fried buns with sauce, we practically finished it all. :)
It is famed that it was by this very restaurant back in those days who invented the first version of the chili crab. Their original version is little less spicy and more sweet than those of Jumbo's or no signboard seafood. If you would want a taste of the past, one can give it a try, personally I prefer Melben's but I am not sure whether the quality of their crabs have dropped over the years.
Crispy but greasy yam. Oil was not hot enough! This was something I cannot accept.
Another dish that we polished it clean. Baby squid was crispy and coated with sweet sauce.
Chef were generous with sugar but still within my tolerance level. Despite that the sauce was a little sweet but it does have the kick. I have not had such fresh crab in a long time.
This was good. So good that I ate everything including the prawn head and shells. But the sauce was a little too sweet.
