Just about recovered from my trip down under, so lets talk crabs, specifically Singaporean style critters.

Harry’s Singapore Chilli Crab is a bit of a Sydney institution that the Missus and her family have been going to for years, and they very kindly introduced me to whilst we were over there.

It’s an unassuming place above a slightly grotty looking pub in the Surrey Hills area of the city, but that doesn’t seem to stop people coming in their droves. Opened in 1982 by the eponymous Harry (Lau), the place doesn’t feel like it’s changed much since, and from what understand the menu hasn’t either. And whilst there is plenty on offer to eat, it all feels like a bit of a formality, as the main event is definitely the chilli crab that gives the restaurant it’s name.

After ordering, you are invited to go up and chose your victims from a selection of healthy looking Queensland mud crabs at the front of the restaurant. They are big, muscular beasts, and it almost felt a bit daunting plucking them out of their bucket to await their fate. But we soldiered and kept the wolf from the door by having a couple of portions of salt and pepper squid whilst we waited for the stars of the show. The squid was super fresh, tasty, not at all chewy and served with a poky chilli soy sauce. A fitting start for what was to come.

Then the crabs arrived. Ay carrumba. Already partially dismembered and laid out on large platters, they came smothered in a deep red rust coloured chilli sauce, and served with Chinese greens, rice and delicious roti bread. Like the squid, the crab was very fresh. The meat sweet and clean tasting, and surprisingly not overpowered by the sauce. And what a sauce. Amazing. It had this really deep and intense flavour, and was flecked with what was either crab meat or egg. We quizzed our waiter on the ingredients, but he would only give us the obvious onion, garlic, ginger and chili. The rest, he told us, was a secret. I can’t blame him, the stuff is like liquid gold.

The charismatic Harry himself made an appearance during the meal to see if we were enjoying his signature dish, as did several large bowls of water to rinse ourselves down with. Both the bowls and complimentary aprons are testament to the fact that this is not refined and polite dining, and that was one of the great things about the meal. It was a very communal experience. You really have to get in there and get dirty, and was all the more enjoyable for it.

Had we been stranded in Sydney due to Eyjafjallajokull’s eruptions, I would certainly made a strong case for a return visit to Harry’s, but I guess I’ll just have to wait until the next time we’re in the area.