Singapore Chilli Crab - Chin Huat Live Seafood Restaurant in Singapore!

Look at the size of those claws. Ridiculously big. Massive. Oh, this is the place right here. Yeah, over here. Chin Huat, live seafood. Oh man. Oh, check out the crabs. Immediately. Yeah. The tanks of seafood. Three sizes? Wow. What size is this, the... This one's... Oh, that's huge. Massive blue claws. Those are huge. Look at the size of those claws. Ridiculously big. Massive. Sri Lankan crabs for the chili crab. Yeah. Wow. Looks good, looks good. Okay. All right. We're gonna get one of these crabs. Okay. Thank you. Sambal chili. Yeah, sambal chili. All right. So he starts with sambal, which is his sauce. Wow. Yes. You need the mantou. The fried one. Crispy one. You need it for the sauce. That is a huge crab. Oh yes. I'm bibbed. Thank you. All right. I'll lift the head. We'll grab a piece. Okay. I'm just gonna grab this. I'll grab this guy right here. Wow, look at that. Oh wow. Wow. Oh man, I wanna... The weight. That nugget. That weight. I'm gonna re, re... Re-dip it? Absorb, re-dip, re-juice myself. I'm gonna taste it as it is. Oh, flaming hot. Flaming hot. So incredibly juicy. Oh man, I'm just gonna have to bite and lick. All right. Go for it. Oh wow. The sambal makes a big difference. The sambal's incredible. Yeah. You've got that little bit of sweetness from those variety of tomato sauces chef added. It's kind of curdled up with the egg and then you do have the sour component, the vinegary component too. Oh man, that is... That's insane. Could be my favorite. Yeah. The flavor. Yeah, the flavor. It's not sweet. Yeah, yeah, yeah. Not too sweet. Not sweet. It's balanced. The actual crab itself is one of the, I mean, that's the best of the best crab you can possibly get. Massive Sri Lankan mud crab. As fresh as you can get too. The quality. That's really good. The taste is insane though. Yeah. Wow. Oh man. You could, you want to swim in that sauce. It's such a perfect texture. Oh, it's such a perfect flavor. Oh wow. So this one is the golden, the golden sauce. Oh wow. Pumpkin and... Pumpkin sauce. Curry leaf. Called golden. Yeah. Golden sauce prawns, but they also make crab with this. But since we got the chili crab, we decided to get it with prawns. And this is another signature dish here at this restaurant. That sauce is so yellow golden because of pumpkin. I love the curry leaf aroma. Nice color. Have you had the golden sauce? No, it's the first time for me as well. So this is golden sauce. Yeah, we're going in all shell. Oh, it's like a really good pumpkin soup-ish. Yeah. Not soup, but yeah. Yeah. That nice flavor. It's like a pumpkin puree. And it's not like dry spice. It's just the flavor from those curry leaves. It's really good. It's really good, yeah. I don't know if people de-shell this, but it's good to eat. It's crunchy. Oh yeah. I'm going to move back in for the, that chili crab. Goliath claw. All right. You have to have a claw. Look at the size. That is a monstrous. Thank you, mom. Don't mind if I do. Look at the size of that claw. Gigantic Goliath crab claw. Huge, right? Should we try the claws? Look at the meat underneath it. Redip. That is stunning. Wow. You can just grab fish bowls of crab. And just lick your fingers. Look at this nugget coming out. And then the final dish we got is the. Tomorrow you go and run botanic garden again. It's great too. Stir-fried vegetable with mushroom. Actually, it tastes like chive. A real deal Singapore seafood experience. Thank you, Ray, for bringing me here. I'm glad you like it. Absolutely amazing. Oh, served in a coconut too. With ice cream on top. We are to the brim with chili crab and prawn sauce. Golden sauce. Prawns was so good. Oh man, prawns. Ray loved that golden sauce. All the food was spectacular, but we are finishing the meal with this coconut pudding. That is impressive too. There's coconut pudding on the bottom. Within a coconut. Coconut ice cream on the top. Yeah, so coconut three ways to end this meal. You can feel how soft and silky it is. Yeah, silky smooth pudding. Wow. Yeah, it's almost tofu in texture. Light, fluffy.