Adorned with bright yellow-orange hued walls and wooden communal tables, Holy Crab is a casual eatery specialising in crabs started by chef Elton Seah, and restaurateur Jamie Lim.

Interior, Holy Crab

All crabs served here are Sri Lankan, weighing at least 900g each and priced at $9 per 100g. Chef Seah, who has been serving crab dishes as a private dining chef for the past seven years, does Singapore favourites such as chilli crab and black pepper crab, but you’d want to go for his more unusual signature crabs first. Some of these include Balsamic, which features a piquant sauce made with balsamic vinegar, red chilli and curry leaves; and Devil’s Crab, deep-fried then tossed in a moreish sauce of evaporated milk, salted butter and sugar.

Devil’s crab

If you like it spicy and adventurous, have the green chilli crab with a sauce made of two kinds of green chilli, kaffir lime leaves, lemongrass ginger, candlenut and onion. Or try The Peppa, a flavour-packed white pepper crab spiced up with pink peppercorns.

Crabs aside, we couldn’t resist the hokkien mee, cheekily called Hooked On Me ($15). Full of wok hei, it gets its umami flavour from a prawn and pork bone broth and a host of ingredients like prawns, pork, squid and fried cubes of pork fat. Only 100 portions are available a day.

Hooked on Me, Holy Crab’s rendition of hokkien mee

Pair your crabs with the Korean yuzu makgeolli slush (from $25 for small). It goes wonderfully well with the crab, cleanses the palate and has you reaching for another claw.

#01-03, 2 Tan Quee Lan Street. Tel: 8444 2722.

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