October 02, 2017

HolyCrab @ Tan Quee Lan Street ~ Be Ready To Get Orgasmic Crab And Hooked On Hokkein Mee!

HolyCrab! It was an experience to remember as we all got excited over those Orgasmic Crabs and Hooked On (Hokkein) Mee!

Since its opening in June this year, HolyCrab along Tan Quee Lan Street has been dishing up its crustacean specialties in a variety of flavors, some of which are truly unique creations which we have not seen elsewhere.

The man behind the casual eatery is chef-owner Elton Seah who has been operating HolyCrab as a private dining concept for seven years, before collaborating the owner of Joo Bar to set this up.

All crab dishes are cooked using Sri Lankan crabs weighing at least 900g each, and they are sold at a fixed price of $9 per 100g.

Can I say Elton is full of crabby ideas? Lol!

Not only does he serves up his version of perennial favorites Singapore Chili Crab, and The Reaper - Black Pepper Crab, he also delights us with his own original recipes using sauces and broths are proudly homemade with no added MSG.

One such dish is the Balsamic Crab which is inspired by the conventional pairing of hairy crabs with vinegar. Flavors came on real strongly with a sweet and tart sauce concocted with balsamic vinegar, fresh herbs and spices.

Our table were kind of divided over this. I'm wimpy when it comes to the taste of vinegar and find the sauce overly sharp and sour, but there were those who well-appreciated its piquant flavors.

What we all like: The Peppa Crab which was like the traditional white pepper crab, but better. Fried in butter and crab stock, and enhanced with pink peppercorns, the resultant taste had a gentle sweetness yet was sufficiently peppery. It was very agreeable to our palates.

We also went lusty over the Orgasmic Crab in a light creamy sauce made by mashing salted egg yolk into a base of evaporated milk and melted butter. So good that I didn't even bother to act paiseh for going after that last "paiseh" piece haha.

That being said, however it was the newly-launched Green Chili Crab that took position as my favorite of the evening. Its sauce was undeniably winsome with an aromatic spice blend comprising of two types of green chili, kaffir lime leaves, lemongrass, ginger, candlenut and onion. An excellent match to the firm and fresh crab meat!

Must order those crisp and fluffy Fried Mantou ($1 for 1pc / $4 for 5pcs) and mop up all that moreish sauce too!

While crabs are the star at HolyCrab, mains such as Hooked on Mee - Hokkein Mee ($15) and Succumb to Mee - Fried Clam Bee Hoon ($15) are not to be missed too.

The Hokkein yellow noodles is braised in prawn and pork bone broth to slurp-worthiness, and accompanied with pork belly, squids and prawns, as well as a generous amount of pork lard.

Each mouthful of clam bee hoon affirmed how well the thin rice vermicelli has absorbed the flower crab broth. I'm a fan of deep-fried egg white wisps (which is commonly used as ingredient toppings at fish soup stalls), and was happy to see it being added to both noodle dishes for greater textural bite.

Crabs and carbs, HolyCrab got both of it right!

Besides the great food, the contemporary and somewhat hipster setting of HolyCrab's premises is another appealing factor.

Though the long wooden communal tables and benches are not exactly the most comfortable, the setting is certainly a refreshing change from typical Chinese restaurants or zhi char places to enjoy Asian-style crab-centric dishes.

Pairing crabs with Joo Bar''s House Brew Organic Yucha Makgeolli (small $25 / large $28), a Korean rice liquor? Another memorable first for me!

The meal at HolyCrab is unlikely to be a one-time affair (at least for me). I'm already planning to jio friends here for our next makan gathering!

Address: 2 Tan Quee Lan Street, #01-03, Singapore 188091
Contact: +65 8444 2722
Website: https://www.holycrab.sg/
Facebook: https://www.facebook.com/holycrab.sg/
Opening Hours: Mon-Sat 11.30am-2.30pm & 6pm-10pm / Sun 6pm-10pm

Prices are stated in Singapore dollars and subject to 10% service charge & 7% GST. Information is correct at point of published date.

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