An event, that’s what it is, the restaurant is secondary here. The whole island has learned to “chili the crab” more or less perfect.

Choose the place on your own. Maybe even an old one, touristy, on the wharf with a view, for example choose this one.

Just like this.

I’ll explain, I’m very much into the authentic-trash-places, but! only if the food destroys all the disadvantages.

In this case, it is not exactly so.

Over the years, since the time a certain restaurant invented the “chili crab”, other places have invented it too and lots of times over.

So if you go to the place ashore, where the “chili crab” was really invented, you get nothing except 30 minutes in the taxi (and back), an infernal dining room with hyper bright white lamps like in an operating room, inedible dishes beyond the “crab”, and to tell you the truth, even the crab there is not all that cool.

Moreover, everything that is served in the Singapore dining rooms with the name “traditional dish”, except the notorious crab, is more than sad.

But let’s talk about the bright sides.

On its own the chili—blackpepper—creamy crab is fucking awesome!

Despite the fact that you’ll have to get dirty from head to toe with the sauce splashing from each and every gap in the crab, it also leaves stains on your clothes, which you can’t remove well, get rid afterwards (the chili ones stay in for fucking forever). There you are, wrapped in an apron as if it was a spacesuit, deconstructing this crab with tongs like fucking metal claws.

Seems like such a pain in the ass, but still…

… still it is SO fucking good that after the wearisome half-hour fight with the crab, you gently lick the plate clean with the croutons. And you order the next crab, in some other sauce this time. What if it is even better?

By the way, our foody company by means of empirical analysis didn’t manage to determine which sauce is actually the best.

Perhaps, you could do it?