If there’s one thing I miss about Singapore, it’s their authentic chili crab. Flashback to many years ago: I remember dining in a restaurant near Marina Bay, choosing the crab from the aquarium, and then pacifying my then-pescetarian senses when the giant platter of chili crab finally arrived on our table. In full battle gear of gloves, bib, and mallet, I cracked open every inch of that crab, slurping on the juicy morsels while wiping off the last drop of chili sauce with my Nth serving of mantou (steamed buns).
I’ve recreated that core memory in Manila, thanks to the same group that brought Tung Lok Signatures to our shores last year. Tung Lok Seafood, one of Singapore’s top seafood restaurants, opened its first Philippine location in S’Maison, Conrad Manila, in February.
I attended the media launch this month and was treated to their signature dishes curated by their Singaporean and Cantonese executive chefs. My top picks are as follows: