Chilli Crab

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Singapore’s number one culinary export to the world is none other than chilli crab, practically cementing its status as one of our unofficial national dishes. Said to be invented by Madam Cher Yam Tian in the 1950s, the original chilli crab was stir-fried with bottled chilli sauce and bottled tomato sauce, then sold from a pushcart. Today, the version of chilli crab we know consists of sambal, vinegar, tomato paste, and egg – an “improved” recipe by chef Hooi Kok Wah, one of the four “heavenly kings” of Chinese cuisine in the 1960s. Patronise these seafood and zi char restaurants in Singapore for the best renditions of the ever-popular chilli crab.
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