The Origins of Singapore’s Iconic Crab Dishes

There is no doubt food is one of the pride and joys of Singaporean culture. Not only is the little red dot a global dining destination for its Michelin starred restaurants, it also has a thriving local food scene. In particular, two seafood dishes, chilli and black pepper crab, are among Singapore’s most well recognised culinary masterpieces and are enjoyed by locals and travellers alike.

These flavourful dishes are rooted in history tooThe chilli and black pepper crabs were created in the mid 50s and 80s by creative chefs who wanted to offer their customers interesting food to whet their taste buds. Their inventions have certainly withstood the test of time and today, chilli and black pepper crab are commonly regarded as two of the country’s most well-loved specialties. 

Typically served as a generous platter of stir-fried crab slathered in a rich, sweet and savoury tomato and chilli based gravy, this hugely popular dish is frequently found on lists of the top foods to eat around the world.

The humble beginnings of the renowned chilli crab can be traced back to a couple’s pushcart seafood stall in the mid-1950s. The wife, Madam Cher Yam Tian, began experimenting with ideas to attract more customers and decided to cook crabs with a blend of tomato and chilli sauces. This concoction became so popular that they eventually opened a restaurant. Today, if you would like to try Madam Cher’s original recipe, head to Roland Restaurant, where the owner (who is Madam Cher’s son!) is committed to preserving this nostalgic bit of Singapore’s culinary heritage.

These days, most other restaurants serve up a slightly different version of chilli crab. This was in fact created by another chef, Hooi Kok Wah of the restaurant Dragon Phoenix. In 1963, he modified the recipe by using sambal (cooked chilli paste), tomato paste and egg to create the thick sauce instead of bottled chilli and tomato sauces. This gravy has become a highlight of its own, with many diners ordering heaps of fried mantou (flour buns) to soak up every last drop on their plates.

For a different flavour kick, have a taste of Singapore’s other famous crustacean dish–black pepper crab. This dish was created by Long Beach Seafood restaurant, which was established in 1946 and was one of the first few eateries in Singapore to serve seafood. The restaurant first gained popularity among the British Army during colonial times and was also patronised by locals who would dine there for special occasions. Its chefs were known to create unique seafood dishes featuring Asian flavours to keep customers coming back for more–a practice that remains a big draw for food lovers today.

In 1982, the restaurant debuted black pepper crab, which is prepared by stir-frying crab with a blend of black pepper, garlic, shallots and oyster sauce over high heat. There is less sauce compared to chilli crab but the spices infuse the crab meat with a piquant flavour with every bite. Black pepper crab went on to gain global recognition and is now ranked among the most iconic foods of Singapore. Today, there are also other variations of this dish, including white pepper crab.

While these crab dishes are typically enjoyed family style in a restaurant, it is now possible for home cooks to replicate their own versions in a jiffy. Kwong Cheong Thye, a sauce and food manufacturing company, has a rich tradition of blending distinctive sauces and seasonings. Founded over a century ago, the company started out making light and dark soya sauce before expanding into other sauces commonly used in local food. Today, its products are proudly used by over 90 per cent of the top hotels and restaurants in Singapore.

The Crab Trio includes easy to use mixes for chilli, black pepper and curry crab that were created based on years of experience working with chefs from Singapore’s top restaurants. All you need to do is to stir fry crab (mud crab is commonly used locally but any other fresh crab or crab meat will work too) with your paste of choice for an easy-to-cook crab dish at home.

The pastes can also be used to create other dishes. For instance the chilli crab sauce is delicious with pasta–if crab is unavailable, you can add other seafood such as tiger prawns or clams. You can also heat up the sauce and use it as a dip with toast or your choice of bread, just like how restaurant diners mop up the chilli crab gravy with mantou. The black pepper sauce is also an interesting dip for crackers or fresh vegetables. Alternatively, use it straight from the bag as a marinade for steaks or chicken.

Your imagination is the limit with Kwong Cheong Thye’s different mixes. From traditional, well-loved recipes to experimental reinventions, there are multiple ways these sauces can be used to inspire masterpieces in the kitchen. Whichever culinary style you prefer, you now have newfound knowledge about the beginnings of these two iconic crab dishes which you can share with your friends and family to spark an interesting conversation the next time you have a meal with them!