Chili crab is not actually a Filipino dish; it’s a Singaporean delicacy and in fact, the first time I ever tried it was when I was at Singapore. Heralded as Singapore’s unofficial national dish, chili crab is cooked in a thick tomato-chili sauce and served with Chinese buns and a nutcracker so you can break the crab’s thick shell. I’m not sure if there are any restaurants in the Philippines that serve Singaporean-style chili crab, but if I find one I’ll blog about it for sure. I’m totally craving for it right now. >_>
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