Happy Crab’s specialty is their succulent 𝑩𝒂𝒓𝒃𝒆𝒄𝒖𝒆 𝑫𝒆𝒆𝒑 𝑺𝒆𝒂 𝑺𝒂𝒏𝒅 𝑪𝒓𝒂𝒃 ($45 for 200g) with tons of roe inside. The crab preparation is different from the common Chili Crab or Black Pepper Crab style. They simply season their crabs with salt and pepper and topped with light glaze of unagi sauce. The crabs were the highlight of our dinner. The crab roe was overflowing and the meat was sweet and fresh. I would rate the crab itself 4.25/5. The crab is good for 1 pax and you can order a few other dishes.

Other dishes I tried were the Seafood Hor Fun (full of work hei and generously covered with gravy), Chye Poh Omelette, and Kai-Lan (it was undercooked and hard to bite). The other dishes are just okay. The crabs are worth a try and I’ll be coming back for more.

Those who are not vaccinated/fully vaccinated yet can dine here as it falls under Kopitiam category. Make sure to call ahead to reserve the crab and table.

Sad to hear that they closed for food. The waffle with chicken liver is my favorite dish on the menu. Their new concept opening end of this year will still feature this dish.

I was lucky enough to get my hands on these 𝑺𝒐𝒖𝒓𝒃𝒐𝒎𝒃𝒆 𝑺𝒊𝒈𝒏𝒂𝒕𝒖𝒓𝒆 𝑩𝒐𝒙 𝒐𝒇 𝑵𝒊𝒏𝒆 twice through online pre-orders. The box of nine flavors are Cinnabombe, Lavender-Lime Mascarpone, Houjicha Caramel Crunch, Black Sesame Peanut Butter, Burnt Honey & Sage Walnut, Basil Cream & Rhubarb, Passionfruit & Caramelized Banana, Blueberry & Lemon Thyme and Basque Burnt Cheesecake.

My favorite flavors are Lavender-Lime Mascarpone and Passionfruit & Caramelized Bananas. These bombos are fluffy and soft and have a slight tang from the sourdough. The flavors were unique and the flavor combos paired well. However, I have to say that they should work on consistency as some bombos are golden brown and some were too pale. But they are worth a try!

Now let me tell you my favorite way to eat them, pop them in the fridge for a few hours then air fry at 180 degrees for 4mins. This leaves the bombos with a crispy exterior and a cold custardy filling.

𝑺𝒊𝒏𝒈𝒂-𝑷𝒂𝒏𝒅𝒂𝒏 𝑳𝒊𝒎𝒆 ($4.30/$5.30)
Sweet and mild-vanilla-like flavor with a grassy, floral aroma when paired with limeade tea leaves. Light and refreshing just how I like my drinks. My preferred drink out of the two but definitely could use more lime.

𝑺𝒊𝒏𝒈𝒂-𝑷𝒂𝒏𝒅𝒂𝒏 𝑺𝒉𝒂𝒌𝒆 ($5.90/$6.90)
Savory and icy pandan milkshake accompanied with salted caramel drizzle topped with whipped cream and caramelized biscuit. Perfect for those who like a creamier drink.

Had the 𝑩𝒂𝒔𝒌𝒆𝒕 𝒐𝒇 𝑳𝒐𝒊𝒓𝒆 𝑽𝒂𝒍𝒍𝒆𝒚 𝑸𝒖𝒂𝒊𝒍. It is buttermilk brined with jalapeño and deep-fried with their secret blend of spices. Served with a sweet corn and truffle slaw and a buttermilk biscuit with barley Koji butter and housemade pickles and ginger aioli.

We had the 𝑭𝒐𝒊𝒆 𝑮𝒓𝒂𝒔, 𝑼𝒏𝒂𝒈𝒊, 𝑯𝒐𝒓𝒔𝒆𝒓𝒂𝒅𝒊𝒔𝒉, 𝑩𝒍𝒂𝒄𝒌 𝑻𝒓𝒖𝒇𝒇𝒍𝒆 𝑶𝒏𝒊𝒈𝒊𝒓𝒊 which is part of their takeout menu during P2HA. Seared foie gras, grilled unagi, horseradish, togarashi, and shaved black truffle.

Part of the takeout menu during P2HA. The set came with a pollack soup, white kimchi, and seaweed cookie.

It is a mildly spicy dried squid & octopus joetgal gimbap. The Jinmi which is a Korean fermented red chili paste mixed with the squid and octopus was so tasty.