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In the 1950’s, Madam Cher Yam Tian stir-fried some fresh crabs for her husband Mr. Lim Choon Ngee in a chili infused tomato sauce and thus Chili Crab (some say Singapore’s national dish) was quietly born. |
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Starting with sales from a pushcart that soon grew into a small restaurant called Palm Beach Seafood, Chili Crab gained many devoted fans and popularity. Today, you can dig into the culinary history of Singapore simply by tasting the original Chili Crab at son Roland Lim’s aptly named Roland Restaurant. |
