Chilli Crab: Bold, Saucy, Unforgettable

Unlike some traditional dishes that trace back centuries, Chilli Crab is a relatively modern Singaporean creation. It was invented in the 1950s by a local couple, Cher Yam Tian and her husband, Lim Choo Ngee.

• The Beginning (1950s):
  Cher experimented with cooking stir-fried crabs at home, initially tossing them in bottled tomato sauce. Her husband encouraged her to add chilli for extra kick, and the unique flavor combination became an instant hit with friends and neighbors.
• Humble Pushcart to Restaurant:
  The couple began selling their chilli crab from a pushcart along the Kallang River. The dish quickly gained popularity, and by 1956, they opened Palm Beach Seafood Restaurant, one of Singapore’s earliest seafood dining establishments.
• Evolution of the Dish:
  Over time, chefs refined the sauce by blending fresh chilli, tomato paste, garlic, vinegar, and egg, creating the sweet, savory, and spicy gravy we know today. Unlike fiery Sichuan or Thai dishes, Singapore’s chilli crab has a balanced heat that appeals to a wide audience.
• Global Recognition:
  Today, chilli crab is celebrated as one of Singapore’s national dishes and is often listed among the world’s best foods by travel and food publications. Tourists and locals alike flock to seafood restaurants such as Jumbo Seafood, Long Beach, and No Signboard to enjoy this iconic dish.
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👉 In short: Chilli Crab was born in Singapore in the 1950s, from a home recipe that grew into a national culinary icon.