Chili crab, arguably Singapore’s national dish.
C+M correspondent Kristen Baughman checked out the Singapore Crab Throwdown and has the scoop on all the goings on for Singapore Restaurant Week.
Singapore celebrates 50 years of nationhood this year as this city-state comes of age on the global stage. In honor of the country’s birthday, The Daily Meal hosted a few of Singapore’s top chefs for the “Singapore Crab Throwdown.” Chopsticks and Marrow had the chance to go behind the scenes at The Daily Meal Test Kitchen to learn from these great chefs as they prepared dishes from salted egg yolk crab to wok fried black pepper crab.
The first cooking demonstration was by Chef Wayne Lieu of Keng Eng Kee Seafood Restaurant. Along with his team, Chef Lieu taught the “Singapore Crab Throwdown” attendees how to make iconic Singapore chili crab, a signature Singaporean dish with a balance of sweet, salty and heat from the chiles. (more…)
