Yes, Holy Crab is the name of a restaurant that specialises in crabs, cooked in many ways. Chef Elton Seah was formerly a private chef who loves to cook for his friends, family and private customers, and now he has expanded his business to a proper physical restaurant, collaborating with the owners of Joo Bar and 8 Korean BBQ.

What I really like about Holy Crab is the wide variety of crabs offered. It’s not your usual tze char stall where you just have the typical chilli or black pepper versions, but this has interesting flavours too. All crabs are priced at $9++/100g.

Disclaimer: The crabs in the photos may look small but that’s because it was adjusted for our tasting group size.

Balsamic. Crabs in a savoury balsamic vinegar sauce, fresh herbs and spices. This was pretty unique to me, because… balsamic vinegar sauce? The sauce on its own tasted on the sour side, but surprisingly when eaten with the crab meat it was much more nuanced and palatable! Definitely something that stands out from the cookie cutter variants offered elsewhere.

Green Chilli Crab. With scallions, candlenuts, lemongrass and green chilli, this crab is stir fried over low fire into Holy Crab’s signature green paste. It was not that spicy and the consistency of the sauce was just right. Once again, this is an attempt to present a less conventional form of chilli crab.

The Peppa. Crabs laden with freshly ground pink and white peppercorn, blue ginger and Holy Crab’s signature crab stock. Nope this is not the usual black pepper. It still manages to provide a slight kick from the peppery taste.

Orgasmic. Crabs in a lite cream sauce of salted egg yolk and curry leaf. Aside from some creative spin-offs, Holy Crab also does the usual kinds of crab, like this ubiquitous salted egg version, to cater to those customers who prefer their familiar sauces. Not sure if I might be slightly biased towards this one, but wow this was indeed orgasmic! The salted egg sauce was more salty than savoury, and it went very well with the fresh crab meat and the fried mantous, which comes in the formed of a kong ba pao!

Besides crabs, Holy Crab also serves a small number of mains, such as this Succumb to Mee ($15++). Essentially fried clam bee hoon, it is sauteed with seasonal fresh clams, deep fried egg white, yellow chives and spring onions.

The Hooked on Mee ($15++) is another main that is a pretty tasty Hokkien Mee! Superior flavoured yellow mee braised in seafood broth, deep fried egg white, pork, squid and prawns served with a generous portion of pork crackle on the side. There was wok hei in the dish and definitely as good as your hawker centre ones!

If you love your crabs, this is the perfect place to go! So grab your fellow seafood lovers and order more crabs to share.

Holy Crab

Address: 2 Tan Quee Lan Street, #01-03, Singapore 188091

Opening Hours: Mondays to Thursdays 11.15am – 2pm, 6pm – 9.30pm; Fridays to Saturdays 11.15am – 2pm, 6pm – 10pm; Sundays 6pm – 10pm

Telephone: +65 8444 2722

Website: https://www.holycrab.sg/

Facebook: https://www.facebook.com/holycrab.sg