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On my third visit here in the space of a few weeks, this time with friends visiting from Hongkong, we ordered the “Black Pepper Crab” as they had a craving for it.
The sauce here departs a little from the norm. Unlike the typical black pepper sauce I’ve had at most restaurants and other “zi char” eateries which tends to differ in terms of how peppery it is, this tasted more complex and leaned towards the savoury. I found out from chatting with co-owner Paul that his brother, Head Chef Wayne adds fried curry leaves and “hae bee” (dried shrimp) to theirs. No wonder it’s so unique. It had us licking our fingers after we were done licking it off the crab shells. #toogoodtowaste.

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