Singapore Chili Crab Festival

Is this the world's messiest national dish? Imagine gnawing on a heavily sauced rack of ribs, then replace the bones with an exoskeleton that serves as a "meat shield" around some of the best tidbits, and you'll have a feel for Singapore chili crab. Once I found myself a seat — two free hands are essential — I needed about half an hour to slurp dry those legs and claws and worry loose most of the remaining crabmeat with a plastic knife and fork. (For a change, I'd also remembered to pinch open the plastic bag containing the cutlery, and my napkin, before I was wrist-deep in sauce.)

This version ($5) was very coconutty, but it needed more chili, and the chicken curry I tried later ($5) was also sweet and mild; the festival organizers may have calibrated the spice level with an eye on potential U.S. tourists. I didn't venture the dry-looking chicken satay or the roti prata, but at the demonstration table I snared a fine sample of kueh dadar, a crepe wrapped around coconut and palm sugar.

Singapore Chili Crab Festival
Center Blvd. near 50th Ave., Long Island City, Queens

Comments

[Linda]

ARgh!!! I'm this close to licking my comuter screen!!!! I need to move to NYC. Keep on posting pix of food porn.

[Dave Cook]

Glad you liked the photo; sorry that words and pictures are all I can offer.