Move aside, chilli crab—here’s where to find the most sumptuous black pepper crab in Singapore
Yes, chilli crab is one of the most popular Singaporean dishes, it’s touted as the dish visitors must try, and so on. But allow us to present black pepper crab, an equal rival that may even surpass chilli crab in flavour, depending on who you ask.
Black pepper crab was created by Long Beach Seafood in 1982, a Singaporean seafood institution credited with being the first restaurant in Singapore to serve deluxe live seafood. Unlike its counterpart which swims in chilli sauce, this crab is deep-fried and then coated with a rather sticky black pepper sauce, making for a fiery treat that’s beloved by many Singaporeans. Of course, we had to ask some of the island’s top chefs where they like to go to satisfy their black pepper crab cravings.
Don’t miss: The best chilli crab in Singapore, according to local chefs
1. Eng Seng First Grade Seafood Restaurant
Kenny Huang, executive chef, Mondrian Singapore
“My favourite black pepper crab can be found in this old coffee shop-style tze char restaurant in Joo Chiat. They serve this wonderful dish using Sri Lankan crabs, which are large, plump, and full of tender meat. The freshness and texture of the crab, especially the claw, make for a truly heavenly experience. What sets their black pepper sauce apart is that chefs roast the peppercorns making the sauce, giving it a finer consistency and a distinct robust flavour.
The sauce coats the crab like a glaze, sticking to every part, with a hint of sweetness—almost like a barbecue sauce. Enjoying this wonderful combination of tangy, sweet, and peppery flavours at this old coffee shop brings back nostalgic memories of family gatherings during my childhood. We would only indulge in something special like this on occasions such as grandparents’ birthdays or big family get-togethers. Those moments made the experience even more meaningful.”
Paul Hallett, executive chef, Sushisamba
“Since moving to Singapore, crab has become one of my favourite things to eat, especially black pepper crab. In my first few weeks of living in Singapore, I noticed this restaurant not far from where I live in Joo Chiat. Funny enough, it wasn’t by sight but by smell as there was a wonderful thick seafood peppery scent in the air. The quality of the mud crab is excellent—tender and very sweet. But the star of the show is the black pepper sauce—in my time here in Singapore, it’s still the best I have tasted—which is big and bold. I like that it is rich and rather creamy, with a deep umami flavour. The consistency is thick, which helps coat the crabs heavily. It’s a messy affair eating this crab but an extremely satisfying one.”
Eng Seng First Grade Seafood Restaurant
Address: 247 Joo Chiat Place, S(427935)
