Chili crab, Singapore's unofficial national dish, is not meant to be consumed politely covered in a gloopy sauce, the crab is usually served whole and eaten with your hands. But with gastronomic trendspotters declaring utensil-less dining the next big thing, I sought out the best of these tasty crustaceans on a recent trip to Singapore.
I started in Raffles Courtyard, next to the legendary Long Bar. The live crab is weighed in front of the customer and anything less than 2.2 lbs. (1 kg) is deemed more shell than meat. The exact sauce recipe is...
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