Along the enclosures of the road to Sembawang Park, two coffeeshop-restaurants occupy a little plot of land and one of the establishments is named “Crab Village”. And if I were to ever make it a competitive battle, Salted Egg Yolk crab would be my judgement of choice.
Not to say that I am forgetting the ubiquitous Singapore Chilli Crabs, Black Pepper Crabs or Butter Crabs, it is just that the term “Salted Egg Yolk” is enough to whet anybody’s appetite. Somehow, the imagination of savoury, gritty yet smooth slightly saltish texture of the egg yolk is a very strong hunger stimulant.
Through my journeys, I have come across two different versions of Salted Egg Yolk Crabs. One is crusty and saltish while the other is smoother with a creamy sauce to accompany with.
Bring the warzone down to the little confines of Crab Village, I ordered Salted Egg Yolk Crabs from both Xiang Wan Li Seafood and 1036 Eating House. But the burning question still remains, whose Salted Egg Yolk crab is better?
Straight up, Xiang Wan Li Seafood ‘dry version’ of the dish wins hands down. I simply enjoyed the piping hot crusty salted egg yolk that coated the crab, and the musky savoury slightly sweet aroma beckons a finger licking adventure.
I was almost determined to chew the shell. Imagine that.
Now, 1036 Eating House ‘Wet’ Salted Egg Yolk Crab is not entirely disappointing. It has its strengths in a creamy base that hints almost strongly of the lovely yolk. However, certain parts were not made very well and the tense evaporated milk scent could be felt. Furthermore, there could be a stronger use of Salted Egg Yolk. The dish was simply a little lackluster in flavour.
Yet, the Sambal Mussels ($9 small) is perhaps a highlight. With sauce akin to that of Chilli Crabs, the sweet mussels act as an excellent complement. Thick, a little sweeter than usual, but definitely good enough to spoon over steaming white rice.
As a Lunar New Year Special, 1036 Eating House has Deep Fried Pig’s Trotters in Thai Sweet Sauce ($28) served up. Certain parts of the meat are very well done, with the pieces almost like that of “Bak Kwa”. The dish is not excessively fatty but still enough to make you feel guilty if you finish the whole platter by yourself. (fine, even half of it will still make you feel guilty). And the use of the Thai Sweet Sauce covers the natural aromas of the trotter.
A little heavy handed in the seasoning leaving the “gelat” effect. I reckon it goes excessively well with a frothy glass of gassy bubbling beer.
When you compare both, 1036 Eating House has a larger menu and variety and Xiang Wan Li Seafood leaves a more select menu. Seasonal prices for the crabs are about the same for both coffeeshops with mine being $38/kg.
But definitely, even though I am a lover of creamy Salted Egg Yolk crabs, I would still love to revisit Xiang Wan Li for that dish of hot crusty salty crabs. Yum =)
Of course I am talking about food quality, when it comes to service…ah, I think that would be another article for another time =) Exceptionally outstanding 😉
|Xiang Wan Li Seafood (Crab Village)|
1018 Sembawang Road
Tel : 6482 5627
Opens from : 11am – 12am 1036 Eating House
1036 Sembawang Road
Tel : 6555 1277