Singapore Chilli Crab with Mini Buns
Debuted in 1963, the original Singapore Chilli Crab by Master Chef Hooi Kok Wai.
During then, Chef Hooi adopted the flavours of various local cuisines. Instead of using bottled chilli sauce, he made a fiery sambal chilli paste and balanced it with a sweet and vinegary ketchup. The sauce also contained the aromatic ginger flower native to Southeast Asia, and was finished with egg white, a Cantonese technique to create a silkier mouthfeel. Chef Hooi’s style of chilli crab is the most common and best-loved version of what is today considered a Singaporean delicay.