From balsamic to green chilli, the titular crustacean is showcased in nine different flavours
Although it only opened along Tan Quee Lan Street in June this year, HolyCrab may not be considered to some as a fresh face in the culinary scene. That's because prior to the restaurant opening, Chef-owner Elton Seah was running it as a private dining enterprise for a good seven years.
Fortunately for the masses, the private dining endeavour has expanded and the vivacious 40-year-old (he dons colourful chef uniforms instead of the conventional white ones) beckons all to the seafood abode of HolyCrab. Its mission? To bring the eponymous Singapore-style crab to the next level.
So has Chef Seah succeeded in achieving that? We tried a few of his signature crabs and found out for ourselves.
3. Balsamic Crab
If you love the acidic and tangy profile of vinegar, the Balsamic Crab will surely be right up your alley. Inspired by the conventional pairing of hairy crabs with vinegar, the dish comes ensconed in an inky-coloured sauce concocted with balsamic vinegar, red chilli, and curry leaves. Sour, sweet and savoury at the same time, this unusual number can be of an acquired taste.
The crabs are all priced at $9/100g regardless of season, and the ones we tried weighed around 900g to 1kg.
Address: 2 Tan Quee Lan Street, #01-03, S188091
Tel: 8444 2722
Opening Hours: 11.30am - 2.30pm and 6 - 10pm (Monday to Saturday), 6pm - 10pm (Sunday)
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