10.154 Chilli Crab Sauce Noodles


8 (Sat) June 2019

Chilli Crab Sauce Noodles


at No Signboard Seafood

-Geylang, Singapore-

with the Family

Summer Vacation 2019, Day 1 of 7.

In Singapore.  Here to take our first-ever cruise: departing Monday from Singapore, stopping in Penang (Malaysia) on Tuesday and Phuket (Thailand) on Wednesday, returning to Singapore on Friday.

Arrived a couple days early, sole purpose to eat.

Partly to defray the enormous cost of the cruise – we got two suites, one for us, one for my parents – and partly just for the fun of it, I booked us cheaper lodgings in town at a capsule hotel.  The kids LOVED it.


No Signboard Seafood is a Singaporean seafood restaurant.  Started as a hawker stall in the late 1970s, literally without a signboard, then established as a restaurant in 1981, with a signboard (reading “No Signboard” – like someone who says “I’m speechless”).    Claims to have invented white pepper crab.


On my trip to Singapore back in 2013, a Singaporean friend had recommended white pepper crab at No Signboard Seafood, the newer one in Marina Bay, but I was unable to find the place (see generally 4.265 Chilli Crab).   Ironically, what I didn’t realize then is that the main branch is located in Geylang, just around the corner from the hotel where I was staying.

The food was excellent all around.

In particular, the signature white pepper crab.  The dish had inspired me to invent what would become one of the family’s all-time favorite dishes, available only upon special order at Tao Yuan: white pepper lobster (see generally 6.044 Lobster in White Pepper Sauce) – lusciously silky gravy that is both cool and hot from the white pepper.   Here, barely a trace of gravy, the white pepper more of a subtle accent.  Still, what a treat in eating such an iconic dish at the source – kind of a bucket list event.


White Pepper Crab (3.5): perhaps not as good as Tao Yuan, but awesome in its own right.

The chili crab was also awesome – specifically, the sauce.   (I don’t really eat crab, too much of a hassle, unless king crab or soft-shelled crab.)  In comparison to the pitch-perfect chilli sauce at Jumbo Seafood (see generally 8.098 Deep-Fried Mini Buns with Chilli Sauce), I actually found the sauce here to be even better: more savory, less sweet.

What has always bothered me about chili crab is the wasted leftover sauce.  Deep-fried mini buns take care of some it, but a grown man can only eat so many buns – the boys together finished off 20 buns (5 orders), just buns, no sauce, and kept demanding more.  So, in a similar spirit that had moved me to instruct the Tao Yuan kitchen to combine lobster with white pepper sauce, I requested plain egg noodles and mixed them in with the chilli sauce.  Perfection.

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