BBQ Crab in the pursuit of happyness



Previously, this blog was introduced to the concept of BBQ crabs by Meiling. I’m not particularly keen on crabs or any other crustaceans for that matter but I suppose it was a combination of good company and good Sake that did the trick: I really like the BBQ crab from Happy Crab.

And one way to prolong the happiness is to spread it around, very much like Marmalade (there’s nothing like those happy dollops of concentrated sunshine crowning hot buttered toast). Thus, I asked M and the Imp if they would like BBQ crab.


Al fresco dining, now! With groovy napkins and propah cutlery

At the end of a long and busy work week, there’s nothing like chilling out with friends with a little BBQ and some wine. Being a veteran of countless ghetto wine dinners, I’m fairly well-equipped so I volunteered to bring the stemlessware and a wine and M also volunteered a wine. It promised to be a good dinner.

Feeling left-out, the Imp asked if she could bring anything. Given such an open-ended, once-in-a-lifetime-never-to-be-repeated offer, this blog – hey, it’s worth a shot – asked if she could bring an intelligent hot babe who’s dumb enough to fall for me.

She brought dessert and napkins.

Deep-fried Parrot Fish with Cumin sauce

Food-wise, the BBQ crabs were tarnished with the discovery of mud in one of the crabs, although Happy Crab offered to replace the crab (when we told him), we thought it was too much bother. The Parrot Fish this time was deep-fried and sauced with an interesting cumin-based sauce that lent a fragrant sharpness to the deep-fried crispiness.

I didn’t quite finish the entire crab because it had a lot of thorns which made it finicky and, as everyone knows, all it takes to ruin everything is a little prick.

Purpose-built Tupperware

It should be noted that there’s a Thai stall in Guillemard Village and it’s very good. This time, having wised up to the heat levels, I asked them to tone down the spice so as not to kill me; somehow, without the spicy heat, it didn’t taste the same. However, the Thai Mango Salad was most excellent with a good balance of spices and slightly sourish-sweet mango shreds.

We also adjourned to Fatty Weng because I was keen to introduce my favorite slice of deep-fried goodness. I was gratified that they liked the deep-fried oysters and the Yau Mak Choy cooked with fermented tofu. I recommended Roast Pork in Soy Sauce to the imp as a takeaway supper but it was deemed “mundane-sounding”. I felt justified when I received a text saying that it was devoured “in 3 minutes”. Genuine stuff, cannot bluff.

M also made macarons and graciously saved one for me in a very nice purpose-built Tupperware but the Imp snagged a bite or two; we both agreed that it was a very nice rose-scented macarons with a lychee cream.

Really good Thai Mango Salad

Dinner was fun where conversation flowed with the food and we even witnessed, this being Geylang and all, a police raid on illegal street-walking. It was then I realized why the Thai food stall was very good. There’s a discerning clientele, if you get my drift.

But food and drink are but supporting cast to what is more important: fellowship among friends. I chose this particular venue of Happy Crab because it is quiet, breezy and very much private. This was the perfect environment for unmitigated gales of laughter, of tears and of joy. I think the great Albert Schweitzer said it best:

“Joy, sorrow, tears, lamentation, laughter — to all these music gives voice, but in such a way that we are transported from the world of unrest to a world of peace, and see reality in a new way, as if we were sitting by a mountain lake and contemplating hills and woods and clouds in the tranquil and fathomless water.”

But I’m sure you know this already. 🙂

Happy Crab is at Guillemard Village, 102 Guillemard Road, Singapore 399719 (the old Singapore Badminton Hall) or Ji Heng Coffee Shop, 609 Lorong 31 Geylang, Singapore 389548, Opens 6-11pm.

New Bake shop

Posted on 28th Jun 2011 in Asian, Food and Drink, Makankaki, Singapore, Thai, Tze Char


There Are 3 Comments


imp commented on June 29, 2011 at 4:48 pm

next time, i’m not going to ask what is should bring. i’ll just….announce. 😀


Ivan commented on June 29, 2011 at 9:52 pm

@imp: A hot intelligent babe who’s dumb enough to love me.


Simon Tan commented on June 30, 2011 at 2:37 am

If there is one thing better than eating good food, it is sharing it.

Do share what wines were selected for the task. I would have served something like an ‘R’, lots of Semillon fatness cut with some Sauvignon acidity. Rich but not quite cloying to survive the crab roe.


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