This article is for all you sweet & sour pork fans, because we’ve sussed out the 10 places to visit for the best sweet and sour pork in Singapore. Though it might look straightforward, it’s also one that’s infamous for going horribly wrong- are the fried pork nuggets coated with too much flour or too little meat? Is the dish drowning in tomato sauce, or is the gravy too sweet? Typically, sweet and sour pork consists of deep-fried pork nuggets that are coated in a tangy tomato-based sauce, and comes accompanied with pineapples and bell peppers. Also known as gu lou yuk, this is a classic zi char dish that exists at almost every Chinese restaurant in Singapore. Teehee.Ah, the humble sweet and sour pork. Unless the meal's on someone else's tab, of course. it's going to be very difficult to persuade me to come back. These prices would perhaps be justifiable in cities where food is more expensive on average, but considering the availability of cheap food in Hong Kong. I could get two monster Sri Lankan crabs in chilli gravy for that money in Singapore. For the crab alone we were charged HKD 680 or S$110, which is flat out insane. The bill for 3 people came up to HKD 1200 or S$195. Would I return to Under Bridge Spicy Crab? Not with the astronomical prices. To be safe we ordered the "mildly spicy" version of the dish (level 2 of 5? I think), and despite my relatively low tolerance for chilli I think I'd be able to handle a level 3. I also ladled heaping spoonfuls of the wildly addictive chilli and garlic mixture over my rice. We were fortunate to have juicy and fleshy crabs infused with garlicky fragrance. Signature spicy crab (招牌辣蟹), HKD 680 for a medium portion - From what I've gleaned from reading online reviews, the quality of the crabs served here is quite inconsistent. The grains of rice were a little too dry, so we drenched them in clam gravy. We were pleased to find generous chunks of scallop and prawns buried in the eggy fried rice, which was decidedly average. Under Bridge Fried Rice (橋底炒飯), HKD 58 - This dish possessed a rather uninformative name, but we were able to tell from the pictures on the menu that it contained seafood. The clams were so fresh too! It's a dish that can be found at most eateries specialising in seafood in Singapore, but Under Bridge Spicy Crab's version of this dish was one of the best that I've had. The saltiness of the slightly spicy black bean sauce was distinct from, yet complemented the naturally briny clams. Stir-fried clams in black bean sauce (豉椒炒蜆), HKD 78 - These were divine. Service was prompt and the servers are bilingual (meaning Chinese is no problemo). Always a good sign, plus we had fun looking at countless pictures of celebrities who'd visited the restaurant, tacked on the walls. The restaurant was moderately packed with a mostly local crowd on a Thursday evening. If you will not have your purist tastebuds settle for anything less than the original spicy crab, their flagship outlet is at 414-424, Jaffe Road. Approaching from Causeway Bay station, we made a beeline for the first of the Under Bridge Spicy Crab restaurants we saw (429 Lockhart Road, which turned out to be their second branch) but were herded by a lady to their third branch at 421-425 Lockhart Road. That's because they have three outlets, all of which are situated just round the bend from each other. Despite the massive popularity of this place, you won't have to worry about not being able to get a table at Under Bridge Spicy Crab even without reservations.
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