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HolyCrab

4.5 (103 reviews)
  • $$$$$
  • City Hall
  • Seafood
  • Dishes
  • Reviews
  • About
  • Dishes

    Menus

    Menu

    Menu

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    Dishes We Love

    Hokkien Mee, Succumb Clam Bee Hoon Noodle, Succumb Crab, Balsamic Crab, Devil's Crab

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  • Reviews

    4.5 (103 reviews)
    5.0
    (76)
    4.0
    (19)
    3.0
    (5)
    2.0
    (3)
    1.0
    (0)
    • 28 Jun 2022 Review by Tripadvisor traveller Aneonghasaeyo
    • 13 Jun 2022 Review by Tripadvisor traveller LKY156
    • 10 Jun 2022 Review by Tripadvisor traveller claricetxn
    • 8 Jun 2022 Review by Tripadvisor traveller sunnydaniel
    • 31 May 2022 Review by Tripadvisor traveller J2380YKwilliams
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  • About

    Location

    City Hall

    13 Stamford Road
    #01-85
    Singapore (178905)

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    Cuisine
    Seafood, Southeast Asian, Modern Asian
    Open Today

    Monday
    11:30 AM-10:30 PM

    Tuesday
    11:30 AM-10:30 PM

    Wednesday
    11:30 AM-10:30 PM

    Thursday
    11:30 AM-10:30 PM

    Friday
    11:30 AM-10:30 PM

    Saturday
    11:30 AM-10:30 PM

    Sunday
    11:30 AM-10:30 PM

    Description
    There’s an exquisite simplicity to the menu here, but be warned: if you cannot eat crab, just go somewhere else. Basically, you order a crab done in one of their six styles, and have them with some carbs. The carbs are amazing though: think heavenly, lard-and-seafood kissed, wok-breath infused Hokkien Mee, a fine Bee Hoon steeped in a rich clam broth, or the HolyCrab Fried Rice stirred up with flecks of crab meat. But all this is only accessory to the real deal: massive crabs cooked in rich sauces. The signature item is the Holy Crab, an angelic vision featuring a Crab cooked in a rich crab broth, with lots of vermicelli to soak up the goodness. Then there’s the Orgasmic Crab, with a little sin injected by way of a salted egg & curry leaf gravy that is the perfect foil for sweet bouncy crabmeat. For something with more unusual twist, there’s the Balsamic Crab, with the meaty crustaceans bathed in a pungent, sweet, and acidic sauce made with balsamic vinegar, fresh herbs, and spices. Then there’s the house version of Singapore’s national dish: Singapore Chili Crab, and there are five levels of spiciness you can choose from, one for each decade of our independence. If you’re feeling a little crabbed out, throw in some decorative Seasonal Vegetables, or better yet, carb out some more with an order of fried Mantou buns to soak up all that sauce with. Don’t tell your cardiologist. (Jun 2017)
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