Chili crab and black pepper crab are the two most popular ways of eating crab in Singapore. For chili crab, the food is served in thick, sweet and spicy tomato sauce that gets its rich texture from bits of cooked egg. The black pepper crab is seasoned differently, with a dry rub that the crab is fried in. Keep in mind that crab is often sold by weight (usually per 100g), so check the scales before you complete your order to avoid a nasty surprise when you receive your bill. It’s also common for the water, napkins and peanuts presented to you at the beginning of the meal to have extra charges, so inform your waiter if you prefer not to have these items.