Restaurant Reviews
Sinaran Drive
Rating: 4.5/5
This halal-certified hawker gem delivers exceptional value for authentic Singaporean seafood. The owner’s warm hospitality creates a welcoming atmosphere that turns first-timers into regulars. Their chilli crab strikes the perfect balance between sweet and spicy, while the deep fried baby squid offers addictive crunch with tender flesh inside.
Standout Qualities: Consistency, freshness, halal certification, family-friendly pricing
Keng Eng Kee Seafood
Rating: 4.5/5
A legacy establishment that has earned its reputation through decades of quality. The bustling energy reflects its popularity among locals who appreciate zichar done right. Beyond seafood, their pork ribs and fried hor fun showcase versatility that keeps the menu exciting.
Standout Qualities: Heritage recipes, generous portions, authentic zichar experience
Hua Yu Wee
Rating: 4.5/5
The colonial house setting adds unexpected charm to this East Coast favorite. Their commitment to fresh, high-quality seafood at accessible prices makes it a standout. The chilli crab is a must-order, but adventurous diners should explore their black pepper crab for a different flavor profile.
Standout Qualities: Unique ambience, consistent quality, well-balanced pricing
Eng Seng Restaurant
Rating: 4.5/5
Black pepper crab devotees consider this their temple. The popularity necessitates advance booking and early queuing, but the payoff is worth the effort. This is destination dining for those who take their pepper crab seriously.
Standout Qualities: Legendary black pepper crab, cult following, worth the wait
Mellben Seafood
Rating: 4.5/5
Innovation meets tradition with their signature Claypot Crab Bee Hoon. The convenience of online ordering makes this North-side gem accessible even for lazy evenings at home. True blue Asian flavors without pretense.
Standout Qualities: Specialty claypot dishes, online ordering, neighborhood favorite
Ambience & Atmosphere
Sinaran Drive
Setting: Void deck hawker centre
Vibe: Casual, unpretentious, neighborhood charm
Seating: Open-air hawker tables
Noise Level: Moderate to lively
Lighting: Bright fluorescent typical of hawker centres
Best For: Family dinners, casual gatherings, authentic local experience
Keng Eng Kee Seafood
Setting: Bustling zichar restaurant in HDB estate
Vibe: Energetic, fast-paced, local favorite
Seating: Round tables perfect for sharing
Noise Level: High – animated conversations and kitchen sounds
Lighting: Bright, functional
Best For: Group celebrations, weekend family meals, authentic zichar experience
Hua Yu Wee
Setting: Colonial-style house
Vibe: Relaxed elegance, understated charm
Seating: Indoor dining with character
Noise Level: Moderate
Lighting: Warm, inviting
Best For: Date nights, special occasions with casual dress code, East Coast food trail
Eng Seng Restaurant
Setting: Traditional shophouse restaurant
Vibe: No-frills, focused on food
Seating: Limited, arrives early essential
Noise Level: Lively
Lighting: Standard restaurant lighting
Best For: Crab enthusiasts, weekend adventures, those willing to queue for quality
Mellben Seafood
Setting: Neighborhood restaurant
Vibe: Welcoming, efficient, family-oriented
Seating: Comfortable dining area
Noise Level: Moderate
Lighting: Bright and clean
Best For: Family dinners, takeaway meals, claypot cravings
Signature Dishes Analysis
Chilli Crab
Flavor Profile:
- Primary: Sweet, savory, mildly spicy
- Secondary: Tangy tomato base, aromatic ginger and garlic
- Finish: Rich, eggy coating that clings to crab meat
Texture:
- Crab: Firm, sweet meat that pulls cleanly from shell
- Sauce: Thick, gravy-like consistency
- Mantou (fried buns): Crispy exterior, fluffy interior perfect for soaking
Cooking Method: Fresh mud crabs are stir-fried in a wok with a sauce made from tomato, chilli paste, eggs, sugar, and aromatic seasonings. The sauce is built in layers, creating complexity.
Best Enjoyed With: Fried mantou, steamed white rice, or on its own
Featured At: Sinaran Drive, Hua Yu Wee
Black Pepper Crab
Flavor Profile:
- Primary: Bold black pepper heat, savory soy
- Secondary: Garlic, butter richness
- Finish: Lingering warmth with slight sweetness
Texture:
- Crab: Meaty, succulent
- Sauce: Thick, slightly oily coating
- Pepper: Coarsely cracked for textural interest
Cooking Method: Crabs are wok-fried at high heat with cracked black peppercorns, dark soy sauce, oyster sauce, butter, and aromatics. The high heat creates caramelization while keeping the meat tender.
Best Enjoyed With: Steamed rice to balance the heat, cold beer
Featured At: Hua Yu Wee, Eng Seng Restaurant (legendary)
Cereal Prawns
Flavor Profile:
- Primary: Buttery, sweet, slightly salty
- Secondary: Curry leaf fragrance, subtle spice
- Finish: Addictive savory-sweet notes
Texture:
- Prawns: Crispy shell, juicy meat
- Cereal coating: Crunchy, sandy texture
- Overall: Dry, crispy finish
Cooking Method: Large prawns are deep-fried until shells are crispy, then tossed in a mixture of butter-fried oat cereal, curry leaves, chili padi, and sugar.
Best Enjoyed With: Fingers (shell-on eating), cold beverages
Featured At: Sinaran Drive, most zichar restaurants
Salted Egg Yolk Prawns
Flavor Profile:
- Primary: Rich, creamy salted egg
- Secondary: Subtle sweetness, mild curry leaf
- Finish: Savory umami with lingering richness
Texture:
- Prawns: Crispy-fried exterior, bouncy meat
- Sauce: Sandy, grainy coating from salted egg yolk
- Overall: Dry with rich mouthfeel
Cooking Method: Prawns are deep-fried, then wok-tossed with mashed salted egg yolks, butter, curry leaves, and bird’s eye chili until each prawn is coated in golden sauce.
Best Enjoyed With: Plain rice to balance richness, beer or Chinese tea
Featured At: Sinaran Drive
Claypot Crab Bee Hoon
Flavor Profile:
- Primary: Intense seafood umami, slightly sweet
- Secondary: Ginger, garlic, Chinese wine
- Finish: Complex, layered seafood essence
Texture:
- Bee hoon: Soft, sauce-soaked noodles
- Crab: Tender, sweet meat
- Broth: Thick, rich, clingy
- Claypot crispy bits: Crunchy caramelized edges
Cooking Method: Fresh crabs are simmered with bee hoon (rice vermicelli) in a rich seafood stock within a claypot. The slow cooking infuses the noodles with crab essence while creating crispy, caramelized edges.
Best Enjoyed With: The entire pot shared family-style, spooned directly onto plates
Featured At: Mellben Seafood (signature specialty)
Deep Fried Baby Squid
Flavor Profile:
- Primary: Clean, sweet seafood
- Secondary: Light seasoning, subtle garlic
- Finish: Pure squid flavor without heavy breading
Texture:
- Exterior: Light, crispy coating
- Interior: Tender, slightly chewy
- Overall: Delicate crunch giving way to softness
Cooking Method: Small squid are cleaned, lightly battered or seasoned with salt and pepper, then flash-fried at high temperature to achieve crispness without toughening the meat.
Best Enjoyed With: Chili sauce, lime wedges, as an appetizer
Featured At: Sinaran Drive (personal favorite of the reviewer)
Hong Kong Steamed Fish
Flavor Profile:
- Primary: Clean, fresh fish taste
- Secondary: Ginger, scallions, light soy
- Finish: Delicate, refined
Texture:
- Fish: Silky, flaky, moist
- Sauce: Light, oil-based
- Overall: Melt-in-mouth tenderness
Cooking Method: Whole fresh fish (typically sea bass, grouper, or pomfret) is steamed with ginger and scallions, then finished with hot oil poured over julienned ginger and scallions with light soy sauce.
Best Enjoyed With: Steamed rice to soak up the delicate sauce
Featured At: Sinaran Drive
Tom Yum Soup
Flavor Profile:
- Primary: Hot, sour, fragrant
- Secondary: Lemongrass, kaffir lime, galangal
- Finish: Complex citrus and herbal notes with heat
Texture:
- Broth: Clear or creamy depending on style
- Ingredients: Variety of textures from seafood, mushrooms, tomatoes
- Overall: Light to medium body
Cooking Method: Aromatic herbs are simmered to create a fragrant base, then seafood and vegetables are added. The soup is seasoned with fish sauce, lime juice, and chili paste to balance hot, sour, salty, and sweet.
Best Enjoyed With: Steamed rice, as part of a shared meal
Featured At: Sinaran Drive
Sambal Kang Kong (Water Spinach)
Flavor Profile:
- Primary: Spicy, savory, umami-rich
- Secondary: Shrimp paste depth, garlic punch
- Finish: Clean vegetable sweetness with lingering heat
Texture:
- Stems: Crunchy, juicy
- Leaves: Tender, wilted
- Overall: Perfect wok hei (breath of wok) texture
Cooking Method: Water spinach is stir-fried over extremely high heat with sambal belacan (chili shrimp paste), garlic, and sometimes dried shrimp. The quick cooking preserves crunch while infusing flavor.
Best Enjoyed With: As a vegetable side to balance rich seafood dishes
Featured At: All restaurants (staple side dish)
Menu Structure & Pricing Guide
Typical Seafood Zichar Menu Categories
Crab Dishes ($35-$80 depending on size and market price)
- Chilli Crab
- Black Pepper Crab
- Salted Egg Crab
- Butter Crab
Prawn Dishes ($18-$35)
- Cereal Prawns
- Salted Egg Yolk Prawns
- Butter Prawns
- Sweet and Sour Prawns
Squid & Cuttlefish ($12-$25)
- Baby Squid (fried or sambal)
- Sotong (squid) in various styles
- Cuttlefish options
Fish Dishes ($18-$45 depending on type and size)
- Steamed Fish (Hong Kong style, teochew style)
- Sweet and Sour Fish
- Fried Fish options
Claypot Dishes ($15-$30)
- Claypot Crab Bee Hoon
- Claypot Tofu
- Other claypot specialties
Vegetables ($8-$15)
- Sambal Kang Kong
- Oyster Sauce Kai Lan
- Various stir-fried greens
Soup ($12-$25)
- Tom Yum
- Fish Head Soup
- Seafood Soup
Carbohydrates ($3-$8)
- Fried Rice
- Fried Noodles
- Mantou (fried buns)
- Steamed Rice
Traits, Facets & Aspects of Singaporean Seafood Dining
Cultural Traits
- Communal Eating: Dishes shared family-style from center of table
- Hands-On: Many dishes eaten with hands, especially chilli crab
- Wet Wipes Essential: Provided automatically with messy dishes
- BYOB Friendly: Many places allow outside drinks (check first)
Dining Facets
- Seasonal Pricing: Crab prices fluctuate with market rates
- Pre-Ordering: Popular dishes may require advance reservation
- Peak Hour Queues: Weekends and dinner times get crowded
- Portion Sizing: Dishes sized for sharing, 2-4 people per dish typically
Service Aspects
- Fast-Paced: Orders taken quickly, food arrives in waves
- Efficiency Over Formality: Service is functional, not fancy
- Kitchen Noise: Open kitchens create lively atmosphere
- Cash Preferred: Some places cash-only or cash preferred
Quality Aspects
- Daily Fresh: Seafood quality depends on daily market purchases
- Wok Hei: Proper “breath of wok” indicates skilled cooking
- Sauce Mastery: The sauce is where restaurants differentiate themselves
- Consistent Favorites: Regulars know what to order repeatedly
Flavor Profiles & Essences
Sweet-Savory Balance
The foundation of Singaporean seafood cuisine lies in balancing sweetness (from sugar, ketchup, or natural seafood) with savory depth (from soy sauce, oyster sauce, shrimp paste). This creates dishes that satisfy both dimensions simultaneously.
Aromatic Foundations
The Trinity: Garlic, ginger, and scallions form the base of most dishes
Supporting Cast: Shallots, lemongrass, galangal, curry leaves add complexity
Chili Elements: Fresh bird’s eye chili, dried chili, chili paste provide heat
Umami Depth
Fermented ingredients like shrimp paste (belacan), fish sauce, and dark soy sauce create layers of savory complexity that define the cuisine’s character.
Textural Philosophy
Singaporean seafood dishes prize textural contrast: crispy against tender, crunchy against smooth, firm against silky. A single meal offers multiple textural experiences.
Cooking Techniques & Methods
High Heat Wok Cooking (Chao)
The most essential technique involves cooking over intense heat in a seasoned wok. This creates “wok hei” – the smoky, slightly charred essence that defines great zichar. The wok must be smoking hot before ingredients are added.
Flash Frying
Seafood is often quickly deep-fried to seal in juices and create texture. The oil temperature must be precisely controlled – too hot and exteriors burn before interiors cook, too cool and food becomes greasy.
Steaming (Zheng)
The gentlest method preserves delicate fish flavors. Fish is steamed over boiling water until just cooked through, then finished with hot oil and aromatics poured over to create sizzle and release fragrance.
Claypot Cooking (Bao)
Traditional claypots distribute heat evenly and retain temperature. The bottom develops a crispy layer while the interior stays moist. This technique requires careful heat management to prevent burning while achieving caramelization.
Sauce Building
Sauces are not premade but built in the wok through layering. Aromatics are fried first to release oils, then liquids added incrementally, creating emulsions and complex flavors through the cooking process.
Recipe: Home-Style Chilli Crab
Ingredients
For the Crab:
- 2 medium mud crabs (about 800g-1kg each), cleaned and chopped into pieces
- 3 tablespoons cooking oil
- 1 egg, lightly beaten
For the Sauce:
- 6 tablespoons tomato ketchup
- 2 tablespoons chili sauce
- 2 tablespoons chili paste (sambal oelek)
- 1 tablespoon sugar
- 2 teaspoons light soy sauce
- 1 teaspoon dark soy sauce
- 200ml water or chicken stock
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Aromatics:
- 5 cloves garlic, minced
- 2-inch ginger, sliced
- 3 red chilies, sliced
- 2 stalks scallions, cut into sections
Cooking Instructions
Preparation (15 minutes):
- Clean crabs thoroughly, remove top shell and gills, chop body into 4-6 pieces, crack claws
- Prepare all aromatics and have them ready in separate bowls
- Mix all sauce ingredients except egg and cornstarch slurry in a bowl
- Have all ingredients within arm’s reach of the stove
Cooking (20 minutes):
- Heat the wok until smoking hot over high heat, add oil and swirl to coat
- Fry aromatics – Add garlic and ginger, stir-fry for 30 seconds until fragrant but not browned
- Add crab pieces – Increase heat to maximum, add crab and stir-fry vigorously for 3-4 minutes until shells turn red and shells begin to char slightly
- Build the sauce – Add prepared sauce mixture, bring to boil, reduce heat to medium-high, cover and simmer for 8-10 minutes until crab is cooked through
- Thicken – Stir cornstarch slurry and add gradually while stirring until sauce reaches desired consistency (should coat back of spoon)
- Finish – Drizzle beaten egg in thin stream while stirring gently to create ribbons, add red chilies and scallions, toss for 30 seconds
- Plate – Transfer to large serving plate immediately, garnish with additional scallions
Serving: Serve hot with fried mantou or steamed white rice
Pro Tips:
- Crab must be absolutely fresh – check for lively movement before cooking
- Don’t overcrowd the wok – cook in batches if necessary
- The sauce should be thick enough to cling to crab pieces but still flow
- Use wet wipes or finger bowls – this is messy eating!
Recipe: Salted Egg Yolk Prawns
Ingredients
- 500g large prawns, shells on, deveined
- 4 salted egg yolks, steamed and mashed
- 3 tablespoons butter
- 8-10 curry leaves
- 2 bird’s eye chilies, sliced
- 1 tablespoon sugar
- Oil for deep frying
- 2 tablespoons evaporated milk (optional, for creamier sauce)
Cooking Instructions
Preparation:
- Steam salted egg yolks for 10 minutes until firm, mash with fork until sandy
- Clean and devein prawns, pat completely dry with paper towels
- Have curry leaves and chilies ready
Cooking:
- Fry prawns – Heat oil to 180°C (350°F), deep fry prawns for 2-3 minutes until shells crispy and meat just cooked, drain on paper towels
- Make sauce – In clean wok over medium heat, melt butter, add mashed salted egg yolk, stir constantly for 2-3 minutes until fragrant and foamy
- Add aromatics – Add curry leaves and chilies, stir-fry for 30 seconds (careful of splattering)
- Season – Add sugar and evaporated milk if using, stir until combined and bubbling
- Combine – Add fried prawns, toss quickly to coat evenly in sauce (30-45 seconds)
- Serve – Transfer to plate immediately, garnish with extra curry leaves
Pro Tips:
- Prawns must be completely dry or oil will splatter dangerously
- The salted egg sauce should be sandy/grainy, not smooth
- Work quickly once combining – prawns should stay crispy
- Eat immediately for best texture
Delivery & Takeaway Options
Mellben Seafood
Online Ordering: Yes, via their website
Delivery Platforms: Available on major platforms
Packaging: Sturdy containers, sauces separated to prevent sogginess
Best for Delivery: Claypot dishes, soups, dishes with separate components
Tips: Order saucy dishes, as fried items lose crispness during transit
General Delivery Considerations
Ideal Dishes for Takeaway:
- Chilli Crab (pack mantou separately)
- Black Pepper Crab
- Claypot Bee Hoon
- Steamed Fish (consume quickly)
- Soups (sealed containers)
Avoid for Delivery:
- Fried items (cereal prawns, baby squid) – lose crispness
- Delicate crispy textures
- Dishes relying on immediate consumption
Reheating Instructions:
- Crab dishes: Gentle reheat in covered pan with splash of water
- Fried items: Re-crisp in air fryer or oven, not microwave
- Steamed fish: Steam again briefly rather than microwave
- Claypot dishes: Reheat in small pot on stove
Timing:
- Order during off-peak hours (3-5pm) for faster preparation
- Weekend dinners may have 60-90 minute waits
- Call restaurants directly for better accuracy on preparation time
Self-Pickup Advantages
- Fresher food, better textures
- Often faster than delivery
- Can request specific cooking preferences
- Cheaper (no delivery fees)
Final Recommendations
For First-Timers: Start with Sinaran Drive or Mellben – both offer approachable environments and consistent quality at gentle prices.
For Crab Fanatics: Make the pilgrimage to Eng Seng for black pepper crab, but plan ahead with reservations and early arrival.
For Ambience Seekers: Hua Yu Wee offers the most charming setting without sacrificing food quality or affordability.
For Convenience: Mellben’s online ordering makes seafood feasts accessible even on lazy evenings.
For Authenticity: Keng Eng Kee delivers the most traditional zichar experience with decades of heritage behind every dish.
Each restaurant offers distinct strengths, but all share a commitment to fresh seafood, generous portions, and prices that won’t require a second mortgage. The true Singaporean seafood experience lies not just in the food, but in the communal joy of cracking crabs, sharing dishes, and leaving with satisfied stomachs and sauce-stained clothes.