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Review

Mark Ong

Roland Restaurant

Written by
Mark Ong

Everyone in the country has an opinion on who makes the best chili crab, but almost everyone agrees that Roland’s was the first. Housed above a multi-story parking lot, it’s not the easiest place to find but it’s well worth the search. Roland’s specializes in traditional Singaporean seafood, and while the sweet and spicy crab is the star here, it would be a mistake not to get the black sauce prawns and the crispy baby squid, which tastes like calamari tater tots. Go with a big group, get a bucket (or three) of Tiger beer, and eat until the parking lot empties out.

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