In Singapore, one 1950s crab dish is considered nothing short of iconic, but how exactly did it become a favorite in a city ...

Scrub away any mossy patches on the crabs. Remove hard top shell, stomach bag and fibrous tissue. Chop each crab in 2 or 4, depending on size. Heat a wok and add oil. When hot fry the crab pieces ...

Chili crab, Singapore’s unofficial national dish, is not meant to be consumed politely — covered in a gloopy sauce, the crab is usually served whole and eaten with your hands. But with gastronomic ...