Elgin is right and like him, I do love Chili Crab. The Chili Crab is a 100% Singapore created dish. The crab is first deep fried in hot oil to lock the sweet juice in it. After that, it is stir fried with the special chili sauce with egg pieces.
As you sit on your table, you will be able to smell the dish as soon as it leaves the kitchen. As you peel the shell off the springy flesh, the mixture of the smell of fresh crabmeat and the sauce hits you straight into your face. The flesh of the crab has such great texture that begins jumping betweens your teeth as you chew on them, spraying its sweet juice into your throat. Have the flesh together with the sauce and you will feel that the sauce brings out the layered texture and flavor of the dish. Imagine Sweet, spicy, salty, springy, smooth all in one mouth.
This dish can be found at No Signboard Seafood (You can find it at the esplanade) or you may want to go to the Chinese restaurant at the Singapore flyer. If you prefer a spicier version, you may want to go for the latter and chili crab at No Signboard Seafood is a tat too sweet for me.
The gravy of the noodle is thick and rich and a little spicy. After your taste bud is fully engulfed by the coconut’s flavor, the sweetness of the shrimp will blast out and bounces off the wall of your mouth. The smooth noodle absorbs the essence of the gravy and as it slips into your mouth, the rice, coconut, chili and the shrimp forms a layered flavor, complemented by the smooth yet springy texture.You may want to try the best at The Original Katong Laksa. It is the best I have tastes and it met all the criteria that I seek and each mouth comes with a blast of flavor.
The Original Katong Laksa
50 East Coast Rd #01-64/72
Roxy Square S428769
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