HolyCrab!: Let's Get Physical

Labels: , , , , , , , , · Posted by Sihan at

Another Crab restaurant has popped up in Singapore, but wait, one that serves White Pepper, Butter, Green Chili and Balsamic Vinaigrette crabs? Count me in!

After seven years of operating as a private dining enterprise, HolyCrab has opened its first outlet at Tan Quee Lan Street, showcasing the titular crustacean in unique flavours that are bound to leave an impression.

HolyCrab imports Sri Lankan Crabs freshly everyday and even do multiple intakes if necessary, ensuring that the crabs are of an impeccable freshness. All crabs used in the dishes weigh at least 900g each and are sold at a fixed price of $9 per 100g.

We started the feast with the White Pepper Crab and despite being only of a word different from the Black Pepper Crab, the White Pepper crab is vastly difference from its predecessor  The strong, smoky, slightly choking flavours are excluded from this one. Fried in crab stock and pink peppercorn, the pepper sauce was extremely fragrant with an appropriate pepper kick without being too choking. At this point, I embarked on my first bite of the mantou, and boy, was it good. Fried to perfect golden brown, it was crisp on the outside, soft on the inside and most importantly, not too oily. You're definitely not getting your hands greasy for this one.


Moving onto the Devil's Crab, we reaffirmed why it is one of the most popular dishes on the menu. The crabs were first deep-fried to seal in their juices; and then tossed in a luscious sauce of evaporated milk, salted butter and sugar. Even before the dish arrived at the table, the smell of butter whizzed across the room and immediately caught my attention. Fragrant and rich, the sauce was not too heavy on the palate and a perfect balance between sweet and savoury. While it tastes strangely similar to the classic Salted Egg Crab (also known as Orgasmic on HolyCrab's Menu), this one brings the diner the same satisfaction without the "jerlatness" that often comes with the salted egg crab. The combination of buttery sauce and the mantou was a match made in heaven and I can easily stomach four mantous in one sitting.


The Green Chilli Crab is a refreshing departure from the eponymous Singapore Red Chili Crab. Featuring a homemade spice blend of two types of green chili, the resulting sauce resembled a Thai Green Curry without the usual lemakness. This allowed for generous coating of mantous with the sauce without the combination being too heavy to swallow.

Inspired by the conventional pairing of hairy crabs with vinegar, the Balsamic Crab features the crustacean in an inky coloured sauce rich with balsamic vinaigrette, red chili and curry leaves. Sour, sweet and savoury all at the same time, lovers of vinegar are bound to take to this one.

Besides crabs, HolyCrab also takes pride in its mee dishes - the Fried Clam Bee Hoon and Hooked on Mee (Hokkien Mee) gathering it's own suite of followers. The fried clam bee Hoon is wok fried and tossed in crab broth that has been simmering for more than 5 hours. Needless to say, the broth was exploding with the goodness drawn from flower crabs, peppercorns and lemongrass. I must say, the wok-hei is strong in this one and the plump, briny clams only add on to the luxury of the dish.


I couldn't help but succumb to the Fried Clam Bee Hoon, but the Hokkien Mee got my hooked. Wok-fried in a prawn and pork bone broth, every strand of noodles bursts with umami. Loaded with succulent prawns, squid, pork belly, wisps of deep-fried egg and a mountain of crispy pork lard, this dish was truly indulgent.

At the end of the meal, I really couldn't help but to go HolyCrab! on how amazing the dishes were. The crabs used in each dish were huge and the freshness, undeniable. HolyCrab has certainly brought crab restaurants to another level and if you wish to try something a little different, I implore you to head on down to HolyCrab today.

HolyCrab
2 Tan Quee Lan Street  #01-03
S(188091)

Operating Hours:
Mon - Thurs: 11 15am - 2pm; 6pm - 9 30pm
Fri - Sat: 11 15am - 2pm; 6pm - 10pm
Sun: 6pm - 10pm

Words and photos by Belinda Yong who wishes that every time of the day is food o' clock. She loves trying new cuisines and creations,  and prays hard for a higher metabolism.

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)