The homemade rempah made from scratch with green chilli, lemongrass, ginger, kaffir lime leaves, candlenut and onion which gives that omph factor bound to whet your appetite. Besides this redefinition of green chilli crab, the self-taught Chef Elton whips up several rendition of the two-pincer 🦀 at this cozy crab-specialty boutique restaurant along 2 Tan Quee Lan Street #01-03. Other favourites are the white pepper crab, salted egg and balsamic (for vinegar-lovers) Shiok ah!
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Being a crab lover, i think singapore should have more of such restaurant specialising in crabs.

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