Top 10 Best Chilli Crab Restaurant in Singapore 2024

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.

This popular cze char restaurant may not be the most conveniently placed, but it does some great dishes, like fried salted egg crab, coffee pork ribs and claypot duck with sea cucumber. The setting and environment are not unlike a hawker centre, although there is a smaller inside area that’s air-conditioned. It provides mostly Hainanese cuisine, along with some Cantonese dishes – the stir-fries are particularly delicious.

Offering you the freshest catch to welcome seafood lovers from all parts of Singapore, TungLok Seafood specialises in the best of Singapore-style seafood prepared with the quality and standards synonymous with the TungLok brand. Perennial favourites are the Black Pepper Crab, voted the best in town, and Chilli Crab that uniquely combines orange juice and tomato sauce to create a finger-licking good gravy, perfect for slurping up with man tou.

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.