chilli and black pepper crabs Popular dish. In the past, crabs were simply boiled, steamed or grilled at the old row of seafood eateries along Upper East Coast Road. In the mid- 1950s, the cooks at Palm Beach Restaurant tossed the steamed crabs in tomato and chilli sauce to produce the now famous chilli crab. Eggs, onions, lime and seafood stock have since found their way into more robust versions. Some time later, the cooks at Long Beach Seafood Restaurant created a counterpoint, pepper crab. This is made by tossing the steamed crabs in crushed black peppercorns, butter, stock, sugar and salt. Today, chilli and pepper crabs are served in practically all seafood restaurants in Singapore.

Photo credit: Singapore Tourism Board