Black pepper crab

Black pepper crab is a cherished mainstay of Singaporean cuisine, frequently mentioned in tandem with the iconic chili crab. This dish highlights hard-shell crabs fried to perfection with a generous coating of black pepper, yielding a drier texture compared to the sauce-laden, sumptuous chili crab.

For a distinctive variation, some chefs incorporate a fresh jackfruit sauce, infusing an unexpected burst of flavor. This mouthwatering creation first gained prominence in 1959 at the esteemed Long Beach Seafood Restaurant, and it has remained a favorite ever since.