Palm Beach's chilli crab is the original 1950s recipe that launched the dish as Singapore's national dish. Cher Yam Tian's formulation achieves perfect balance of chilli heat, sweetness from sugar and egg, and tang from vinegar. The sauce clings to tender crab meat, enhanced by fresh live crabs sourced daily.
Tips from diners
This is the original—try it to understand why chilli crab became Singapore's national dish. The recipe has remained essentially unchanged since 1956.
A light starter featuring ginger flower, pineapple, cucumber, turnip, mango, and beansprouts tossed in Palm Beach's proprietary dark sweet sauce with crushed peanuts. The combination is tangy, slightly sweet, and deeply savory—a perfect palate cleanser and conversation starter.
Tips from diners
Perfect opening dish to share. Sets the tone for a seafood meal without being too heavy.
Premium live prawns are fried until golden and crispy, then tossed with silky salted egg yolk sauce. The coating clings to each prawn, delivering bursts of savory-sweet salted egg flavor against the crispness. Luxurious and indulgent.
Tips from diners
Indulgent and heavy. Share among 3-4 people. Balance with a light vegetable dish.
A signature non-crab dish where Palm Beach layers honey sweetness with tangy notes and aromatics. The whole fish is wok-fried until crispy outside, tender inside, then glazed in the honey-tangy sauce. A lighter, slightly sweet alternative to savory crab.
Tips from diners
A nice alternative if your group is split between crab and non-crab eaters. Slightly sweet, not as heavy as crab dishes.
Palm Beach's black pepper crab is a masterclass in pepper application. Fresh-cracked black pepper adheres to the crab meat, delivering savory depth without overwhelming the natural sweetness. Reviewers note the balance is superior to many competitors.
Tips from diners
For those seeking savory over sweet, the black pepper version showcases Palm Beach's technical mastery.
An upscale preparation of live lobster braised in superior seafood stock with vermicelli noodles soaking up the broth. The lobster meat is tender and sweet, enhanced by the delicate, refined broth. A signature non-crab showpiece.
Tips from diners
A premium dish suitable for celebrations. The presentation is more refined than crab dishes.
Palm Beach Seafood originated from a pushcart on Upper East Coast Road in 1956. The founder's mother, Cher Yam Tian, pioneered the chilli crab recipe that became iconic. Now operating from One Fullerton with waterfront views, Palm Beach remains a cornerstone of Singapore's seafood heritage, maintaining recipes refined over nearly 70 years.
Located at One Fullerton overlooking Marina Bay. You can see the Merlion from outdoor seating. Come at sunset for the best views.
Palm Beach is credited with inventing chilli crab—though some credit Roland Restaurant. Both stories are part of Singapore's culinary mythology.
Essential for weekend dinners and for large groups. The restaurant fills quickly due to its central location and waterfront appeal.
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