Crab of My Childhood

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I’ve been eating at Hua Yu Wee for years. My parents love this place and it was a natural place to have a birthday celebration for my father (yes, a second time, we always find excuses to eat good food).

We started off with the deep fried baby squid. Here, it’s done to perfection because it’s incredibly crispy even after sitting for a while. It’s the right blend of sweet, spicy and peppery. ‘Nuff said.

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The sambal dua tao are one of the few good renditions on the market. Here the sambal is spicy and not overly sweet with plenty of dried shrimp in the mix. I liked how the plump mussels were incredibly fresh and full of clean flavour. Thumbs up.

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The chicken was probably the weak link for the dinner. While the chicken was nicely browned and crisp, it wasn’t particularly flavourful and the green chilli sauce didn’t do much to lift it. Definitely not a re-order.

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Fish at this place was faultless as usual. The live seabass was steamed till just done and lightly seasoned with soy sauce and coriander. The smooth texture and good flavour of the fish was excellent as usual. Good with rice.

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Then came the stars of the show: the crab. Note how they’ve changed the presentation so people get to the good bits quick instead of having to turn over the shell first. The crab here is always sweet and meaty, and the chilli crab sauce is thick and spicy. I’m not such a big fan of chilli crab but the sauce is great with the deep fried mantou.

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My favourite type of crab here is the pepper crab. I like how it’s deeply spicy without being overwhelmed by peppery-ness. It’s got plenty of the depth of flavour of pepper and the top notes that quickly fade when pepper gets stale. This version is my favourite, I guess it’s hard to describe it well when the taste is so familiar. Just go have some and tell me what you think!

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Hua Yu Wee
462 Upper East Coast Road
Tel: 6241 1709

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One thought on “Crab of My Childhood

  1. Sure seems like you oughta stick to the seafood at a seafood joint! I always find it weird to order chicken when I’ve specifically come out for seafood. 😛

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