Hey everyone hope you're having an amazing day. It's mark wiens, i'm in singapore and probably one of the most famous dishes, a dish that you think about when you think about singapore is chili crab. In fact, it was invented in singapore. So today, i'm meeting up with my friend ray and we are going to take you on a singapore chili crab tour.

We will be eating the original chili crab, we'll be eating at a zuchar restaurant and then finally, we'll be eating a huge chili crab at a live seafood. Restaurant look at the size of those claws ridiculously big massive, so all of the chili crab coming up, and i can't wait to share it all with you right now in this video, everybody say hello to my friend ray hi, guys ray nice to meet you good To hang out with you today to eat some chili crabs. Yes, please that's so right. What is what is what, as a singaporean yeah? What would you say is the significance of chili crab.

I would say it's definitely something i wouldn't call it a special occasion, but definitely something to enjoy. So it's a you know, feasting yeah, pretty much. The first place that we're gon na go this place is very special. It has an incredible history because they invented the singapore chili crab i'll share more about the entire story as we eat here, but it has a very interesting location, literally within a parking lot.

So just be careful of your head. If you're really tall in this parking lot, but here we go roland restaurant since 1956, i think it was yeah 19 yeah since 1956. ray have you been here before? No, actually, i think it's my first time eating in the shop, so it'll be interesting. Awesome.

Let's go, i love an original invention, food story and then i love old school restaurants in random places such as at the top of parking lots. Oh man, tanks of seafood greeting you and welcome to roland. Thank you very much. Oh yeah.

She says that the original is not s yeah, not as good as really the egg. One is better, but egg one is better yeah, or should we do one of each i'm already impressed with the friendliness of this place, she's, so nice hi roland nice to meet you? Oh thank you hey. How are you just with my friend mark here? Oh, i'm just doing a video and showcasing your food today. Yes, thank you, roland, hey, roland! Thank you so much the veggie is it's normal.

It's normal! It's just the dressing! It's important! Yes! So mr roman says okay holy, give it a mix. Oh i see. Okay, i see it makes it well, that's the magic dressing yeah, the dressing, wow crunchy, that's like a vegetable like i've never had before. It's like a iceberg lettuce, but even more watery yeah, exactly it's like garlic as well.

Wow, okay, black sauce prawns. The next dish has arrived. Another legendary dish here at roland black sauce prawns, looks nice and chopped yeah don't get into that sauce as much as possible. Yeah it's kind of oily and you can smell the soy and you can smell kind of the smokiness.

It has a smokiness yeah yeah. I, like the char, i'm just gon na feels like a barbecue like on the on a charcoal grill, the main event, the og of chili crab original. Oh, look at that yeah fried manto, so we have here. The original singapore chili crab chili crab is, without a doubt one of the most famous dishes from singapore, probably one of the most well-known internationally.

It's so iconic. It's so famous nowadays in most chili crabs that you'll have you'll, see egg kind of folded within the sauce and beaten within that sauce. Whereas this is no is eggless, i think that's one of the main differences the egg was added later. We can't stay here for much longer.

We got it. We got ta dig in claw. First, yes, claw! First, oh man go for it. You've done a great job at the shelling and shelling that i'm gon na i'm gon na re-sauce a bit and that sauce you can see that it just completely just coats it.

It's thick and sticky enough to just coat your crab, all right, ray grab. It go for it grab it. I'm gon na i'm gon na try it with the mantel, which is also a popular dip. Um sweet mostly sweet a little bit sticky, not too tart, not too not too sour, very smooth, because maybe no egg.

So it's it's just smooth right, smooth kind of tomatoey a little bit tomatoey and then you've got the sweet mud, crabs. Nice nostrils, there's a texture that just kind of coats, anything that touches it. Okay, we got the fried monto. Oh crispy, these are the minis, but they taste really good.

Oh, and you can see how fluffy and white on the inside is so. You've got all this sticky gravy an excess of sticky gravy, which is often scooped up with bread absorbed to be able to make full use of all of that sauce. Oh yeah, the bread is awesome yeah. I love the bread montoys very good.

The crab is good as well. The meat the flesh is very good yeah. The flesh is good, that's just very good yeah and as we're sitting here eating, i just wanted to. Let me just refresh my my memory about the history but dates back to 1956..

It was invented by madame chair, yum tian. It was actually roland's, mother, yeah, so roland is the son, and now this restaurant is named after him, his parents. They would prepare crabs from a push cart, so it started from a street food wow like a push. Cart on the beach, i think somehow the story went that they they were looking for new creative ways to serve crab and different seafood dishes, and so madame sher came up with this recipe where she added in some different sauces kind of a tangy sweet sauce to Go with crabs and it stuck, they became so popular that they then opened a seafood restaurant, which was later than they sold off all their shares, so they weren't a part of that restaurant anymore, but she invented the singapore chili crab.

Now then, you fast forward a few years, there was another chef in singapore chinese chef who then added the egg to make it the more flavor that we're used to when you think about chili crab right yeah. This is an honor to be able to try the original one. To start this tour, oh yeah, well, that sauce is amazingly consistent, yeah yeah, consistent and gluey yeah, like literally literally it just sticks. So if you can pull off these legs here, you should be able to get that that golden nugget of crab that's one of the best parts, all that interior meat.

There is some of the sweetest. Yes, i'm just going. I'm just don't mind me eating. You can't judge the taste on your first bite.

No, because the more you keep eating and the more you keep licking your fingers and licking the shell, it just keeps getting more addictive it is it is i like it, because the the sauce is not too strong. Tasting you know, it's almost like a soup is a strong word, but it's it's just tasty. It doesn't taste the sweetness of the crab exactly so. This is the way your fingers yeah mushrooms and that's that's what this is for to dip.

So don't drink. This. Don't do this yeah, but if you're, if your your fingers are not coated in that sticky, sauce you're not eating you're, not eating exactly it's fantastic, i'm really proud of my mama. Yes become the icon of singapore.

Yes, yes, not everyone. When they come to singapore. You talk about chili crab from my mom, but not many. Many many people are uh are selling now, but it's okay, it's okay, but we still maintain the original.

Then yeah yeah huge respect to your mom and your family. Thank you so much it's truly an icon. Thank you, an iconic part of like singaporean culture, yeah another claw here, rehydrating technique. Oh yes, and i really am beginning to understand why the sauce must be this consistency.

The stickiness, like i mean you just start licking everything. You start licking the shell. You start licking your fingers. It has to be that kind of gummy kind of yeah kind of thickened texture, i'm so happy.

Thank you. Thank you again, mr roland. The real man getting the real man now, what a guy on youtube shaking his hand. Oh thank you.

So much oh okay, bye-bye bye-bye bye-bye, mr roland. Oh, what a an amazing guy his family, his mom are responsible for literally inventing one of the most iconic, not only foods, but i think iconic things in singapore, that singapore is represented by and so truly respect. That was an amazing experience and made it even way more memorable, being able to hang out and meet mr roland, which was completely unplanned. Okay, we are moving on yeah, that's where we are for sure, and this place is legendary, really one of the well-known zootar laid-back local restaurant, but it's very popular locally right.

Yes, it is, they have so many dishes on your menu, but as soon as you open that menu it's one of the chef's specialties, the signature chili crab right. Oh coffee, pork ribs. They have a coffee, signature, coffee, pork, ribs, raw egg moonlight. So it's a raw egg on the whole fun.

Okay, okay ray and i have eaten a lot, so we were trying to keep it our order to a minimum. She was just too nice. She wouldn't let us escape without trying, like all of their signature dishes. So i'm not even totally sure how many things we got, but it's gon na be a lot of food and they are inviting us into the kitchen to see the preparation process, especially of the chili crab.

Oh, oh, oh, oh man. That recipe was amazing. Okay, i'm gon na get out of the kitchen before i bump something over, but i love the atmosphere in here. Action-Packed yeah, oh, the fruit comes first man.

The food just comes out at record pace. Oh we've even got kek seafood bibs, look at the so he's going to be joining us for this next chili crab meal. Okay, we decided not to wear the the bibs because it will be kind of crinkly crinkly on the microphone. So, okay, we'll remove the bibs, but the bibs are cool.

They set it up kind of like a they stack. It yeah top stack it a tower of crab with the the shell is actually in the bottom to hold it yeah hold in that sauce. It's the first time they actually like put the the shell at the bottom yeah like a like a dipping like a dipping bowl yeah. Usually they cap it on top you're right.

So that's a that's! A unique move right there yeah! That's a pro move right there. Okay, guys yeah, look at that all right. It's like a chalice at the bottom. All right cheers! Yes, oh you know what you can immediately taste a little bit of that shrimp, paste yeah in the sambal right, the crab.

The crab meat is really good yeah. It's really gorgeous yeah fresh sweet meaty. Their sauce has a good balance, like i wouldn't say it's spicy, but you can taste the chilies a little bit sweet, chili kind of thing yeah. I hope you guys don't mind.

I'm going for a re-dip in the chalice enjoying the head, and i love that the egg makes it curdled makes it thicker. Oh man, that's tasty yeah. It is very meaty yeah. Somebody got a bit more of that sauce, oh yeah, of course, with the bread as well, so they actually give us gloves here, but i think crap is something you really got to use your fingers and your whole experience.

I think when you're eating chili crab, especially you have to fully commit there's. No there's, no half commitment, exactly no you're going all in oh yeah. Look at this crap! I'm impressed how meaty it's it's. It's a fun, really good! Well cooked mm-hmm! Okay.

I think we should try that munto yeah, let's go so typically, when i've eaten chili crab. You mostly get the fried mantra. Yeah, that's the thing yeah i've ever had. Thank you for you.

This one is really light and fluffy the steamed, the steamed bunto. Look at how fluffy it is it's like a marshmallow, it's like a pillow yeah, oh it's so fluffy and airy. I'm going to grab it like that all the time. Oh man look at that.

Look at that cloyd yeah! Actually it's not as oily yeah and it really chops it up, and then we got a few more of the signature dishes here, which we will try, especially i want to try that liver next yeah they cook it perfect, is that if i'm eating like a normal Human overflowing to the brim, sliced liver, onions, green onions, perfect to scoop up with rice to just absorb into that rice. Oh man, oh yeah, oh it's so oily and juicy oh wow. Oh the liver is incredible. Natural sweetness to it.

Yeah smoky contrasted by those spring onions. This is the rice, wine or some sort, probably so tender not like too irony but just sweet liver. So the next dish is their midnight for fun, and so it's these wide noodles and it comes with an egg, a raw egg yolk on the top and then as soon as because the noodles are still hot as soon as she brought it to the table. She mixed it up so that egg kind of just cooks within the noodles - oh yeah, it's it's it's different party.

It likes a bit of smokiness, but it's very, very creamy yeah the egg. The egg actually doesn't really cook in it. Oh yeah it doesn't. It doesn't cook with that noodle it more creates a sauce.

Okay. Should we try the coffee ribs another one of their signature dishes? Here i wasn't expecting a crunch yeah. That's it's good! You immediately taste nescafe! It's like a three in one. It's a red cork, yeah caramelized, probably not my like absolute favorite dish, because it's quite sweet, but it is like addictively good.

It is definitely worth trying for sure yeah. Actually, all the food is great. Chili crab is really good, but that liver might be the highlight of the meal, but anyway we're going to keep on eating um but ray. We have one more crab to eat after this yeah exactly we should pace ourselves, yeah yeah.

We should we should place ourselves, but we are going to finish this meal and then we'll go eat one more crab. Where we're going to have the chance to see the entire live crab, it's going to be a huge crab. That's coming up next meal! Oh! Oh! It's pretty it's pretty heavy, it's pretty heavy! It's huge yeah wow greatest part for you guys, it's a huge clock, yeah, i'm just gon na going for that claw! Well, we've come to the final restaurant on this chili crab tour of singapore yeah. This is ray's.

One of the restaurants that i really recommended we are actually headed to chin. Hua seafood live seafood, which is just behind here. We are now at sunset way, which is near clementi, so do check it out. Oh, this is the place right here, yeah over here chin.

What live seafood? Oh man check out the crab immediately yeah the tanks of seafood yeah. Look at that! Oh these are king alaska and maybe there's king check it out. The restaurant is called live seafood, so they have a bunch of tanks filled with just especially there's crabs of variety, and then these are more for the singaporean crab dishes. A lot of the mud crabs which are used wow, wow.

What size is this? The ones? Oh? That's huge that one is massive blue claws. Those are huge besides those claws ridiculously big massive sri lankan crabs for the chili crab yeah wow looks good, looks good, okay, all right we're gon na get one of these crabs. Okay! Thank you! Sambal chili! Oh all right sauce, oh so he starts with sambal, which is a chili sauce which goes into the pan. He ignites that within the wok adds in some water and then he puts the crab in which has already been tarted out and that's gon na kind of steam and boil first for five minutes: okay, oh yeah, and now the egg goes big: okay, ready, wow.

Okay, already shattered. Oh, that is a huge crab. Oh yes, i'm bibbed! Thank you all right, i'll! Lift the head! Uh-Huh we'll grab a piece: okay, uh! I'm just gon na grab this i'll grab this guy right here, wow wow wow, oh man, i wan na the weight that nugget wait. I'm gon na re-re-re-dip absorb re-dip re-juice myself, i'm gon na taste it as it is: oh flaming, hot flaming.

So incredibly juicy. Oh man, i'm just gon na, have to bite and lick all right go for it. Mm-Hmm, oh wow. The sambal makes a big difference.

The sambal is incredible. Yeah you've got that little bit of sweetness from those variety of tomato sauces, chef added, it's kind of curdled up with the egg, and then you do have the sour component. The vinegary yeah component too, oh man that is insane, could be my favorite yeah, the flavor, because it's the flavor, it's not not sweet yeah, not too sweet, yeah, not sweet. It's balanced, the actual crab itself is one of the i mean that's the best of the best crab.

You can possibly get yeah massive sri lankan mud crab as fresh as you can get too the quality. It's really good. The taste is insane, though yeah wow wow. Okay, oh man, you could you want to swim in that sauce.

It's such a perfect texture. Oh it's such a perfect flavor, oh wow. So this one is the golden. The golden sauce, pumpkin and curry.

Leaf curry leaf called golden yeah golden sauce prawns, but they also make crab with this, but since we got the chili crab, we decided to get it with prawns, and this is another signature dish here at this restaurant. That sauce is so yellow golden because of pumpkin. I love that the curry leaf nice color. Have you had the golden sausage? No, it's the so this is golden sauce yeah we're going in.

Oh, it's like a really good pumpkin soup, ish, no, not soup, but yeah that yeah! That's nice puree and it's not like dry spice. It's just the flavor from those curry leaves it's really really good yeah. I don't know if people do shell this, but it's good to eat. It's crunchy.

Oh yeah, i'm gon na move back in for the that chili crab goliath, claw, oh ray, you have to have a claw look at the size yeah. That is a monstrous. Thank you, mom, don't mind if i do look at the size of that claw. Gigantic goliath crab claw hugh dre.

Should we try the claws? Look at the meat underneath it re-dip, that is stunning wow. You can just grab fish fulls of crab and just lick your finger. Look at this nugget coming up vegetable with mushrooms, actually tastes like chive, a real deal, singapore seafood experience. Thank you ray for bringing me here yeah glad to like it.

Absolutely amazing: oh served in a coconut too, with ice cream. We are to the brim with chili crab and sauce golden sauce. Prawns was so good. Oh man, prawns great.

I love it loved that golden sauce yeah. All the food was spectacular, but we are finishing. The meal with this coconut pudding - that is impressive too so, there's coconut pudding on the bottom, within a coconut, coconut ice cream on the top yeah, so coconut three ways to end this meal. You can feel how soft and silky it is.

Yep silky smooth pudding, wow yeah, it's almost like tofu yeah tofu in texture, light fluffy, refreshing. Thank you very much. This was incredible. Have a nice evening! Thank you.

Thank you. Thank you very much. This was an amazing meal. Amazing.

Thank you. Thank you. We'll be back. Every time we're in singapore, oh man and it's busy now wow true seafood happiness in singapore.

Bye-Bye. Thank you. Thank you. Thank you very much see you guys.

It was awesome. Thank you, no worries, yeah for sure for sure that brings us to the end of this. Unbelievably delicious one-of-a-kind singapore chili crab experience in singapore with my friend ray. Thank you to ray first of all for bringing me around man.

This has given me a totally new perspective on chili crab, which is one of the most i mean easily the most iconic, the most well-known food, the food that represents singapore like i'll, have all the information in the description box below all three restaurants were outstanding, and You should check all of them out when you're in singapore, thanks again for watching, remember to give this video a thumbs up if you enjoyed it, leave a comment below i'd love to hear from you and if you're not already subscribed, make sure you subscribe now for Lots more food and travel videos thanks again for watching good night from singapore and i'll see you on the next video.