Roland Restaurant

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辣椒螃蟹風靡新馬泰，作法不難，各家各施各發，各有熟客。唯獨Roland堪稱此佳餚之原創。慕名前來，一嘗之下邊知巧妙。坊間不少辣椒螃蟹用番茄和辣椒醬調味，確實可口也大眾化。而Roland的辣椒螃蟹用自家的豆瓣醬做基礎，吃起來更鹹香辣，是大人的味道。因此，你可以放棄白飯。多叫幾個香酥炸饅頭。脆香饅頭沾醬汁吃，很容易停不下手。 Roland應該主要靠口碑。位置相當奇怪，位於停車場六樓。裝潢挺有80年代酒家風味。週末11am開門，早去的話有包場feel。

公幹到星加坡，我哋來自香港嘅話想食胡椒蟹，當地夥伴：問使唔使要豪華場面？我哋話最緊要好食！果然佢哋冇介紹錯去咗一個，好似香港啲公共屋村咁樣嘅商場嘅地方，係停車場行搭𨋢上，去真係完全係領匯長嘅格局，但係一上菜第一碟，已經知道呢間野不得了，在場胡椒蟹、咖喱蟹、同埋有薑蔥蒸蟹，蟹肉紮實甜美、非常新鮮，因為胡椒蟹、辣椒蟹、味濃菜式，係好多食肆都可以以味憹掩蓋左係食物本身嘅鮮味，甚至乎有啲不良嘅老闆就搵啲唔係太正嘅貨色，你加入咖喱味一般人都已經會收貨，呢間叫東皇，超過開業50年，仲係聲稱係original 就係始創嘅胡椒蟹, 的而且確上菜嘅熱度非常之熱，但係呢就唔會過老、過鞋，保持到海鮮嘅鮮味，胡椒蟹又好，咖喱蟹，都能夠說得出唔會發妹仔大個主人婆嘅後果，其餘都點左其他啲啱炒菜，都係非常之吸引，有一碟魷魚仔，雖然以為會係都係啲油炸或者係好鹹嘅感覺，但係食落冷落啲與魷魚仔好鮮味，總結呢餐係超值，只要你唔介意佢比較遠離市區一點點及場面比較舊，隔離包房仲有傳來陣陣70年代嘅國語歌聲添，卡拉OK緊，整體來講服務，清潔，食品質素係非常之好超值，肯定好過好多所謂大排檔貨色，但係價錢又唔會係去到啲特色食肆嗰啲殺

If you are looking for delicious chili crab, you may want to try Roland Restaurant‘s famous chili crab! Their chili crab is fresh and succulent. The gravy is filled with thick and luscious eggs and it goes very well with deep fried man-tous. The crabs are cracked up enough so that you do not need to use the pincers to crack it yourself. Price of the crab is dependent on the season. Currently is about $45/kg. Another dish worth mentioning is their seafood mee sua, it is filled with fresh seafood

Roland Restaurant is da BEST place to enjoy Chili Crab!! The chili crab is fresh, big and sweet. The sweet and spicy gravy is thick and mouthwatering with lots of eggs. The Pomfret in 2 Ways is another highly recommended dish. One side is deep fried with superior sauce, while the other side is stir fried with broccoli. The fish is fresh and luscious. The Crispy Chicken in 2 Styles is one dish that Roland Restaurant invented. The chicken skin is spread with minced prawn paste while the chicken

Apart from serving awesome Chili Crabs, Roland Restaurant also serves Dim Sum! Only during weekends and public holidays they have Dim Sum in push cart moving around the restaurant and they also serves special dishes like Vinegar Pig Trotter and XO Carrot Cake. The Vinegar Pig Trotter is not too sour and the pig trotter is not too fatty. The XO Carrot Cake is slightly salty, may be because of the ‘cai por’, but I like it. I also ordered Har Gao, Siew Mai, Pork Rib from the push cart. They are al

For photos and more reviews, visit http://thelittlemomentsofmylife.blogspot.com (:Roland Restaurant was one of the 4 most famous Chinese restaurants in Singapore, along with Red Star and Lai Wah if i'm not wrong! (: i have no idea which is the last restaurant which completes the quartet though! since we were in the east on sunday, we decided to pop by Roland for dinner (: haven't eaten there for quite a long time! but the one thing that stuck in my head since my last visit was that their rice i

My family and I decided to visit Roland Restaurant for an early Father's Day celebration and try out their Chili Crab as they claimed to be the founder of this famous Singaporean dish.The restaurant is located at the top of a multi-storey carpark near Marine Parade Central, but dont think that the restaurant would be run down because of that. Roland Restaurant is actually a very well renovated and clean place - also a popular venue for wedding dinners.Some of the dishes we had:Crispy crullers wi

Roland Restaurant was the venue for our get-together dinner on 24apr2013.Roland had a long history (from 1956 when Lim Choon Ngee & his wife started a seafood restaurant by the Kallang River, later relocated to Bedok Beach – now the reclaimed ECP – and the current location at Block 89, Marine Parade Central managed by their son Roland after they migrated to Christchurch in 1985) and reputation and the food is certain to be good. I have always wanted to try but never quite got round to it. I par

What used to be the famous Sin Leong Restaurant is now renamed as Roland Restaurant and apparently its original owner and the god father of current owner Roland Lim, Chef Sin Leong, was one of the "four heavenly kings" in the culinary world who created yusheng as we know it today. And to add to that history, Roland's family was the "founder" of chilli crab as well as the esteemd Palm Beach Seafood Restaurant, which was sold off in the 80's when the family moved to New Zealand for 15 years.

I have always wanted to try the Chilli crab that started all Chilli crabs but no chance till now! My best friends returned home from overseas and demanded to fulfill their Chilli crabs need. So I suggested to try Roland Restaurant, I mean they DID claim that they are the originator!! As the star dish of the night, I must say that their Chilli crab is indeed better than most I have eaten. This is because many restaurants cater to foreigners' taste buds and scale down their Chilli-ness to tomato s

USA Duck - Purportedly one of the signature dishes of Roland, the USA duck was nothing but a let down. Dry and bland meat led to the conclusion/belief that the duck was frozen. Sure, the skin was a little crisp but that's probably the only positive. And the sauce, which tasted a little like plum sauce - sweet with a little sourish contrast, certainly didn't make things any better.

I have always see this 'face' logo of this restaurant whenever I go for my grocery shopping at NTUC. The restaurant was tuck edaway in this multi storey car at Marine Parade. And I never expected this place to be so big. It seem to be popular for people to hold weddings and one month celebrations as there was a board of events display at the entrance.I like the idea where push cart are used for dim sum as it remind me of restaurant which I visited in Hong Kong.It is quite hard to find such place

What used to be the famous Sin Leong Restaurant is now renamed as Roland Restaurant and apparently its original owner and the god father of current owner Roland Lim, Chef Sin Leong, was one of the "four heavenly kings" in the culinary world who created yusheng as we know it today. And to add to that history, Roland's family was the "founder" of chilli crab as well as the esteemd Palm Beach Seafood Restaurant, which was sold off in the 80's when the family moved to New Zealand for 15 years.The re