HolyCrab may boast of the most unique crab flavours in Singapore

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Green Chilli Crab (New)
The Green Chilli Crab is a refreshing and unique take on the classic Singaporean red chilli crab which we all know and love. And, just like its red chilli counterpart, we can envision this dish to become a crowd favourite too. Featuring a fragrant rempah ('spice blend') created using an aromatic motley of ingredients that include two types of green chilli, kaffir lime leaves, lemongrass, ginger, candlenut and onion, you know this will be a dish you'll reach for seconds for.
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Balsamic Crab
The Balsamic Crab draws its inspiration from the quintessential culinary pairing of hairy crabs with vinegar. Expect a rich, inky-hued sauce made using a blend of balsamic vinegar, red chilli and curry leaves. Simultaneously sweet, sour and savoury - you can't deny this sauce is truly distinct in its flavour.
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Orgasmic Crab
This all-time crowd-pleaser is cooked by mashing salted egg yolks into a base consisting of evaporated milk and melted butter (mmm). To enjoy this incredibly savoury and indulgent crab dish, order a side of Fried Mantou (SGD1/1 piece or SGD4/5 pieces) and drench it in the mouthwatering, creamy sauce.
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Devil’s Crab
Another crowd favourite, the Devil's Crab is first deep-fried in bath of piping hot oil in order to seal in its juices, before being tossed in a decadently creamy sauce made with evaporated milk, salted butter and sugar, with a dash of cut chilli padi and curry leaves for extra flavour. As with the Orgasmic Crab, a serving freshly made Mantou is the perfect pairing to this dish.
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The Peppa (New)
The Peppa is HolyCrab's inventive spin on the classic white pepper crab, with pink peppercorns added into the mix. The crab is fried with butter and crab stock, creating an indulgent sauce with a satisfyingly robust peppery kick in its flavour.
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Hooked On Mee, SGD15
Continuing with the restaurant's proclivity towards 'punny' menu dish names, the Hooked On Mee is their take on the Hokkieen Mee. It is prepared with noodles that are wok-fried in a rich, robustly-flavoured prawn and pork bone broth, with every bite of the noodles unapologetically bursting with umami. The dish also comes generously served with juicy prawns, squid, pork belly, deep-fried egg and a crispy homemade pork lard.
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Succumb to Mee, SGD15 (New)
Succumb to Mee is essentially a fried claim bee hoon dish, featuring vermicelli that is wok-fried to achieve that smoky char and drenched in a crab broth topped with plump clams.

Against the dizzying smorgasbord of dishes that is Singapore’s unique culinary landscape, the Chili Crab definitely ranks as one of the dishes most iconic to the city (and deservedly so). If you have a weak spot for crab dishes, but want to venture beyond the usual chili crab or pepper crab variety, you’ll definitely want to make a date at HolyCrab – the newest addition to the Bugis food scene.

Cheeky Names, Mouthwatering Dishes

As its cheeky and punny moniker suggests, HolyCrab found its niche in whipping up delicious crab dish creations, doing it justice through nine unique and distinct flavours that you’d be hard-pressed to find anywhere else on the island.

Its restaurant at Tan Quee Lan Street is its first brick-and-mortar eatery, a long time coming after seven years operating as a private dining enterprise. The menu retains their all-time cult favourites like the Orgasmic crab, Devil’s crab and Succumb Crab Bee Hoon, and also features its newest creations – namely, The Peppa, Balsamic and Green Chilli crabs. Our favourites? The Devil’s crab and the Green Chilli crab, hands down.

Their dishes are cooked with only live Sri Lankan crabs which are delivered to the restaurant daily. Each crab weighs at least 900grams each and are sold at a fixed price of SGD9 per 100grams. Besides their specialty crab dishes, the restaurant also serves its own rendition of Hokkien Mee and Bee Hoon, and has a small beverage menu featuring alcoholic and non-alcoholic options like wines and even a Thai Fresh Coconut (SGD6).

Browse the gallery above for a sneak peek at HolyCrab’s mouthwatering crab dishes!

Sarah Khan

Photos: HolyCrab

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