Chilli Crab Debates | OpenRice 新加坡開飯喇

Aside from the fact that chilli crab is inarguably the messiest dish you can enjoy here in Singapore, it is also inarguably one of the most highly-debated culinary creations we call our own. But what exactly is the big fuss all about…? #1 Its “nationality” Singapore vs. Malaysia

Photo courtesy of Promex Crossed Flag Pins

Chilli crab is extremely popular in two nations, namely Singapore and Malaysia. When state media announced its status as one of Singapore’s national dishes some years ago, neighbouring country Malaysia swooped in to call dibs on the sweet-savoury dish instead, causing a huge uproar of gastronomic proportions. Laying claim to the dish is 81-year-old Madam Cher Yam Tian, who said she invented the recipe for the dish in the 1950s using bottled chilli and tomato sauce. Madam Cher’s creation was the delectable feature of her family restaurant along Upper East Coast Road, called Palm Beach Seafood Restaurant. Of course, when Madam Cher found out about the claims made by Malaysia, she was absolutely furious. “Everyone in Singapore knows that I was the one who created the dish, and I’ve been using this recipe for the past 50 to 60 years. I am angry but I am going to ignore what the Malaysian tourism minister said,” she retorted back in 2009. Until today however, the opinions of the nationality of chilli crab remain divided between Singaporeans and Malaysians. #2 Kitchen origins Palm Beach vs. Ponggol Seafood (and everyone else)

Malaysia’s in on it, and so is Singapore. However, some argue that food is something that’s difficult to claim credit for, credit such as ‘Creator’ or ‘Inventor’. So, Palm Beach Seafood Restaurant was apparently the first restaurant to sell chilli crab. But did you know that there are others who claim to have been the pioneers instead? One example is Ponggol Seafood. Currently based in the Marina Country Club, restaurant manager Mr Ting Cheng Ping firmly believes that no matter what anyone has said or claimed, his father Mr Ting Choon Teng, is the rightful creator of the chilli crab recipe. Is there really a way to tell? We think unless we can get our hands on a time machine, the actual origins of the dish will remain unclear. #3 There's no accounting for taste… Or is there? Chilli crab vs. black pepper crab

Photos courtesy of Camemberu (left) and Red House Seafood (right)

Crab can be prepared in more ways than one. There’s butter crab, salted egg crab, curry crab… the list goes on! However, two flavours seem to always divide any big group ordering at a seafood restaurant, and they’re chilli crab and black pepper crab. This debate’s a matter of taste more than anything else. Black pepper crab is cooked in thick black pepper gravy while chilli crab is swimming in sweet-savoury sauce. Spice lovers will favour the black pepper crab since it’s spicier compared to chilli crab, but those who enjoy indulging in mopping up the gravy of the chilli crab with fresh buns won’t say no to chilli crab. Taste aside, it’s common to hear fans of black pepper crab tout that the dish isn’t much of a hassle to consume and isn’t as messy as its rival. So which do you prefer? #4 Where do you get the best of the best? War of the (chilli crab) worlds!

While we’re on the topic of chilli crab, I bet you can’t help but wonder, “Where do I go to get the best chilli crab in Singapore?” You’ll definitely get a whole bunch of similar-sounding names of food stalls if you ask anyone this question, and you’ll probably be more confused than ever. Well, don’t worry because for your dining pleasure and convenience, OpenRice has come up with a list of the most popular chilli crab stalls in Singapore! Satisfy your cravings for crab dishes here More seafood options for you