Chilli crab is personal to many Singaporeans — but how it became such a big part of the nation’s food story has long been debated.
Food writer and blogger Dr Leslie Tay meets Madam Cher of Roland Restaurant who recounts how, in the 1950s, she began cooking crab with chilli and tomato sauce after her husband asked for something different.
Her home cooked crabs were shared with neighbours, then later sold from a pushcart, before evolving further when Chef Hooi Kok Wai added eggs and Cantonese cooking techniques — shaping the modern chilli crab we know today.
Watch more of Singapore Hour, where entrepreneur and crab enthusiast Shannon Lim searches for the best places to eat this culinary icon.
#cnainsider #singapore #food #singaporehour
For more, SUBSCRIBE to CNA INSIDER!
https://cna.asia/insideryoutubesub
Follow CNA INSIDER on:
Telegram: https://t.me/CNAInsiderSG
Instagram: https://www.instagram.com/cnainsider/
Facebook: https://www.facebook.com/cnainsider/
Website: https://cna.asia/cnainsider
1 Comment
Who want to contest chilli crab with Singapore brader? You think this dish is soooo great ar? Joker la you 😂😂😂