Food Photoshoot for client’s CNY Promotion Dish.
The world famous dish started from a pushcart in 1956. Run by a couple, the husband asked his wife to experiment with other methods of cooking crabs other than just steaming the seafood.
Madam Cher Yam Tian’s first attempt was stir-fried crabs with tomato sauce, but decided the dish will have more kick by adding chilli sauce. They sold their chilli crabs along Kallang River and it became so popular that they opened a restaurant, called Palm Beach.
A famous chef, who opened Dragon Phoenix restaurant later, added a slight twist to the dish – using sambal, tomato paste and eggs to cook the gravy instead of bottled chilli and tomato sauces. This has since become the version most commonly served in Singapore.