Hands-on Tasting » The King of Singaporean Seafood Restaurants Makes Its Debut – Crabs Bigger Than Your Face!

The flavor of the “Jumbo Black Pepper Crab” bursts with the aroma of black pepper and the spiciness of white pepper, yet the dish doesn’t end up as a murky, mushy mess. (Photo / Yao Shun)

The “Golden Crispy Fried Crab” pairs golden, crispy, hair-thin egg threads with deep-fried crab, showcasing exceptional frying skills. (Photo / Yao Shun)

Another renowned Singaporean restaurant has entered the Taiwanese market. Ranked first among the “Top 10 Seafood Restaurants” recommended by the Singapore Tourism Board and frequently featured in international travel and food guides, Singapore’s has officially been introduced to Taiwan by He Xing Catering. The first Taiwanese branch of , located on the 3rd floor of A8 at Taipei’s Shin Kong Mitsukoshi Xinyi, will officially open this Saturday, December 16. The arrival of this popular eatery not only allows seafood aficionados and foodies to compare the differences between Singaporean and Cantonese-style seafood, but is also expected to pose a significant challenge to existing Taiwanese and Cantonese seafood restaurants with its “flagship” status.

When enjoying the “Chili Crab,” you can dip mini fried buns into the slightly sweet and spicy chili sauce. (Photo / Yao Shun)

The crabs used in ’s signature dishes are the large Sri Lankan crabs known in Taiwan as “sand crabs.” Executive Chef Wong Chung Yuen noted that each crab must weigh at least one kilogram to meet the restaurant’s standards. (Photo / Yao Shun)

The “Nyonya Crispy Nile Perch” uses expert knife skills to finely separate the fish meat from the bones before deep-frying the entire fish until the bones are crisp and edible — a seafood dish that is uniquely distinct in form, color, and taste. (Photo / Yao Shun)

is a publicly listed catering group in Singapore, with branches currently in Singapore, mainland China, and Vietnam. Taiwan is the group’s third overseas market, and its outlet on the 3rd floor of Taipei’s Shin Kong Mitsukoshi A8 is its 12th global franchise location. In addition to an open dining area, there are five private rooms seating 8 to 12 people each, adorned with motifs of Vanda Miss Joaquim, Singapore’s national flower. The decor is modern and stylish, matching the standards of in-house Chinese restaurants in high-end hotels.

The “Cereal Prawns” feature cereal infused with milk aroma and dessert-like flavors — an ingredient exclusively developed by to pair with prawns and crabs. (Photo / Yao Shun)

The “Steamed Cod with Salted Vegetable and Spiced Sauce” combines the salty, savory, and sweet flavors of salted vegetable with a sauce made from Southeast Asian spices and richly fatty cod, resulting in tender, smooth fish meat with a deliciously salty, savory, and sweet taste. (Photo / Yao Shun)

The “Taro Crusted Scallops” are fresh scallops coated in mashed taro and then deep-fried — the scallops are sweet and fresh, while the taro crust is crispy with a sweet aroma. (Photo / Yao Shun)

Founded in 1987, started as a small shop at Singapore’s East Coast Seafood Centre and has since successfully grown into an international chain catering group. Thanks to its dedicated management and excellent cuisine, it has won numerous awards and received many certifications and recommendations over the past 30 years. Among the most notable are being listed as one of the “Top 50 Restaurants in Singapore” by and ranked first among the Singapore Tourism Board’s “Top 10 Seafood Restaurants.” It is now regarded by many global travelers to Singapore as a “must-try restaurant in Singapore.”

The most famous items on ’s menu are the various crab dishes made using large sand crabs, each weighing at least one kilogram. Signature crowd favorites include the “Chili Crab,” often hailed as Singapore’s national dish, and the “Pepper Crab.” Now, ’s culinary team has even developed a “Top 10 Crab Dishes” series, each one delicious.

The “Cheese and Salted Cod Roe Grilled Prawns,” topped with cheese and grilled salted cod roe, is a shrimp dish that blends Western and Eastern Japanese flavors. (Photo / Yao Shun)

The “Jade Tofu” hides a layer of crushed and roasted mustard green powder between the fried tofu and enoki mushrooms to enhance the aroma. (Photo / Yao Shun)

The “Golden Snail Seafood Soup” has a rich yet not overly thick broth, with a deliciously salty, savory, and sweet flavor — a tasty soup dish. (Photo / Yao Shun)

Singapore is a multi-ethnic country, and Singaporean cuisine blends flavors and characteristics from China’s Fujian and Guangdong regions, India, Malaysia, and Southeast Asia. The local seafood flavor is distinctly different from that of Cantonese or Taiwanese seafood — which is precisely what makes intriguing after its arrival in Taiwan.

Based on our hands-on tasting, in addition to its various crab dishes, ’s culinary team is also skilled at using different sauces and cooking techniques to create a variety of seafood dishes. Examples such as the , , , , and are all uniquely distinctive and worthy of a try for Taiwan’s seafood enthusiasts.

(Business)