This is the original recipe that made chilli crab iconic in Singapore. Created by Cher Yam Tian in the 1950s and perfected over seven decades. The sauce achieves a balance of heat, sweetness, and tang that has remained unchanged, coating Sri Lankan mud crab meat in rich, glossy coating.
Tips from diners
This is the original—the dish that created the chilli crab category. Order this to taste history.
A classic vegetable dish that balances the richness of crab. The kang kong is wok-fried with sambal, garlic, and dried shrimp, creating a slightly spicy, umami-rich side. The greens retain a slight bite, contrasting with the heavy crab dishes.
Tips from diners
Essential for cutting through the richness of crab dishes. Order one per crab dish in your party.
Available at lunch (11:30am-2:30pm). Dim sum carts roll through the dining room with traditional selections like har gow (shrimp dumplings) and siu mai (pork dumplings). Roland sources quality fillings and wrappers daily, maintaining Cantonese standards.
Tips from diners
Come for lunch, not dinner. Dim sum is only served 11:30am-2:30pm, and selection is best early (11:30am-1pm).
Roland sources fresh pomfret daily. The whole fish is steamed gently, preserving the delicate, sweet white flesh. Topped with fragrant ginger, scallion, and a light soy glaze. A lighter, elegant alternative to the heavier crab dishes, showcasing quality sourcing.
Tips from diners
Pomfret is mild and delicate. Ask the server if they have fresh stock that day, as sourcing matters for this dish.
Roland's Peking duck is roasted to perfection, with shatteringly crisp skin and moist, flavorful meat inside. Served with thin pancakes, sweet hoisin sauce, and julienned cucumber and scallion. A refined alternative to crab-focused meals.
Tips from diners
Assemble your own pancakes—duck skin, sauce, and vegetables. The fun is in customizing each bite.
Roland's black pepper preparation showcases fresh-cracked pepper against tender crab meat. Less sweet than the chilli crab, it offers a more savory profile. The pepper flavor is bold but balanced, enhancing rather than overwhelming the natural sweetness of the meat.
Tips from diners
For those who find standard chilli crab too sweet, the black pepper version offers savory depth.
Roland Restaurant traces its origins to the 1950s when Cher Yam Tian and Lim Choon Ngee created the chilli crab at their seaside kampong home. They opened a roadside stall that became legendary. Today, Roland operates from a modern 1100-seat venue in Marine Parade, carrying forward the original recipe that revolutionized Singapore seafood dining.
This restaurant created the chilli crab in the 1950s. Every crab dish here carries historic significance in Singapore's culinary story.
Reservations essential on weekends. The 1100-seat venue fills quickly, especially for dinner service (6pm onwards).
If you want dim sum, come for lunch only (11:30am-2:30pm). Dinner is a la carte seafood focused.
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