Singapore Top 10 introduces the top 10 best chilli crab in Singapore 2021! (This is a non-paid post) These seafood restaurant goes a long way and they deserve to be recognise! Below are the list of seafood restaurant that served chilli crabs reviewed by our team.
No Signboard Seafood
Established in 1981, No Signboard Holdings Ltd. is a leading lifestyle F&B player in Singapore. The Group operates chain of restaurants under different F&B brands and concept, namely No Signboard Seafood, Hawker Asian Burger & Buns, Little Sheep Hot Pot and Mom’s Touch Korean Chicken & Burger. The Group also owns a beer business which distributes beer brand Draft Denmark in Singapore.
As a testament to our strong branding, we have received numerous accreditations and awards over the years including the SG50 Prestige Enterprise Award 2015/2016 – Singapore’s Top F&B Brand for Seafood Category and Outstanding Brands – Beer 2016.
No Signboard Holdings Ltd. was listed on the Catalist Board of the Singapore Exchange Securities Trading Limited on 30 November 2017.
Uncle Leong Seafood
First founded in a neighbourhood coffeeshop amidst the friendly Ang Mo Kio estate, the ever-popular Uncle Leong Seafood (best seafood restaurant in Singapore) has now heightened into three full-fledged restaurants at Punggol, Jurong East, and Toa Payoh. Still keeping its modesty, Uncle Leong Seafood welcomes a daily haul of customers comprising both locals and foreigners.
Uncle Leong Seafood is THE place to go for crabs (especially chilli crabs!). Its signature “Shimmering Sand Crab delight” has drawn a keen following since first introduced in 2002. This original Uncle Leong recipe: larger than average crab, drizzled with Uncle Leong’s signature sauce and topped with a sprinkle of oat, a combination of flavours that complement the fresh flesh perfectly. The aroma alone will leave you wanting more. Call 6441 1848 for the most affordable seafood restaurant in Singapore today!
Mellben Seafood is a household name in Singapore for crabs and offers some of the best Seafood and Singaporean cuisine in Ang Mo Kio, serving a fascinating collection of dishes that are suitable for family gatherings and large groups. From fresh seafood to local delights, its extensive menu is reflective of the restaurant’s efforts to cater to every palate.
Originating as a small seafood stall in Alexandra area, it soon extended to Mellben Seafood Catering Service. What’s more, in 1985, Melvin set up his first outlet at Pasir Ris, follewed by Mellben AMK and TPY. Mellben seafood is a family business having 8 outlets throughout Singapore.
Mr. Lim Choon Ngee & Mdm Cher Yam Tian started their seafood restaurant along the Kallang River with just a couple of kerosene lamps, wooden tables and stools. The seafood was cook using an open charcoal fire at that time. As the number of seafood lovers grew, the restaurant was then relocated itself to Bedok Beach (before the reclamation of land, now the ECP) along Upper East Coast Road.
They served not only the finest quality food, but also the most generous helpings of food. Seafood dishes were kept to a mimimum to simplify their operations. Their specialities were, of course their creation, the Chilli Crab accompanied by local Crusty French loaf for dipping into the sauce, Black Sauce Prawns, Sambal Mussels, Fried Baby Squids, Teochew Style Steamed Fish and not forgetting Cockles dip with Home Made Mum’s Chilli Sauce, prepared by Mdm Cher.
Their Seafood restaurant soon earned a reputation purely by word of mouth. Up till today, the food consistently earns the highest praise.
In 1985, Mr. and Mrs. Lim together with the family decided to migrate to Christchurch, New Zealand, selling off part of their restaurant shares and leaving the remaining shares to his son, Mr. Roland Lim whom NOW, together with wife, Lilian and younger brother Richard operates their LATEST three in one Restaurant – Seafood, Cantonese and Tim Sum Dishes – at Block 89, Marine Parade Central, #06-750 with a seating capacities of 1100 person.
Keng Eng Kee Seafood
Red House Seafood
Established in 1976, Red House Seafood is one of Singapore’s oldest seafood restaurants and is synonymous with Singapore cuisine. Over the years, the restaurant has evolved with the country’s growth and identity, representing the palette of flavours that reflect Singapore’s cultural diversity.
Today, local Singaporean Chinese food evolved from Canton, Fujian and Hainan origins, forming much of the basic flavours of local food. Our chefs worked tirelessly over the years to integrate the essence of Malay, Indian and Peranakan flavors into our dishes.
With this strong reputation of pairing fresh seafood with Asian flavors, Red House and its signature lanterns have been instantly recognized by patrons. Red House celebrates the gathering of partners, friends and family over local cuisine.
LONG BEACH SEAFOOD RESTAURANT
Long Beach Seafood Restaurant is a restaurant-chain in Singapore best known for creating the original black pepper crabs. The main restaurant is located along the East Coast Parkway, with three other branches in Marina South, IMM Building and at the East Coast Seafood Centre.
KIAN SENG SEAFOOD
Kian Seng Restaurant was set up in the 1960s. Previously it was located in near Yio Chu Kang Stadium as an air-conditioned restaurant. He decided to get another branch at Ang Mo Kio Industrial Park 1 now known as Kian Seng Seafood Restaurant Pte Ltd. Unable to get the tender at the Yio Chu Kang Stadium, he decided to focus on the new restaurant.
Our dishes are between a “Zi Char” and a restaurant, serving from Sweet Sour Pork and Fried KaiLan to Buddha Jump Over the Wall and Roast Suckling Pig (charcoal roasted on the spot).
We serve old Teochew dishes like Steamed Vegetable with Dried Scallops, Braised Whole Sea-Cucumber with Pork Fillings, Braised Duck with Chestnut Fillings and Yam Paste with Pumpkin.
We also have unique dishes like Steamed Shark’s Head, Crab with Seafood in Claypot, Nonya Fishhead (aka Curry Fishhead using our special blend of chilli) and the latest fave is Crab with Salted Egg.