You know there are days when you just crave for that special secret chilli crab sauce. What can you do? Just kowtow at Uncle Fatty's altar

The original pioneers of the Fatty Crab is no other than Uncle Fatty and his wife Madam Ang. The name Fatty came about because Uncle Fatty was at a loss at what to name his shop, so his friends suggested Fatty. Fatty Crab has been around since 1972 so that's 40 odd years of crab cooking tradition. Though seventy plus years old Madam Ang comes religiously to supervise the family business, it is unfortunate that Uncle Fatty passed away before his business became prosperous. Now, it's still a family business where the children give up their careers for the family business. The cooks are all within the family. They keep that chilli crab recipe close to their chests indeed. Only way to get the recipe is marry in.

"People can form mobs to get a table here"

Some like the steamed crab but we don't bother. Just go straight for the chilli crabs and order up some plates of the toasted bread too. YOo want to mop up that good gravy. The crabs will take some time to cook so if you are really hungry, satay, fried chicken wings and fried rice is available. And they are all equally delicious. Crabs came after about 15 to 20 minutes.

It's still good after all these years. The spiciness of the sauce came from finely chopped chili padi which causes your tongue to sizzle a little. The sweetness I believe comes from sugar and the sourish taste from vinegar. The meat of the crab was sweet as well so the whole concoction is definitely the best choice here.

This time, I was at Fatty's with some of my Korean friends. After eating so much crabs they exclaimed that they look pot-bellied (Just like the late Uncle Fatty) as well and they liked this better than the chili crab they had in Singapore. So what else? Get your hands dirty with some spicy crabs.



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Fatty Crab

                   

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