Under Bridge Spicy Crab

A quarter of a century ago, Wong Ching Tuen was dishing out plate-upon-plate of delicious, fresh typhoon shelter crabs from his modest dai pai dong (open air food stall)—a frill-free arrangement comprising of 20-odd plastic tables positioned under the Jaffe Road bypass. Today, he owns and runs his own chain of restaurants—Under Bridge Spicy Crab has four branches—all of which are located in close proximity to one another (the one on Jaffe Road is the original). Quite obviously, the thing to eat here is the spicy crab, which comes laden with a delicious spicy mix of chili and garlic—apart from the quality and cooking of the crabs, this is the secret weapon that keeps customers returning. Accompany this dish with a portion of fried rice (once you’re through with the crabs, just heap spoonfuls of the leftover chili mix onto your rice—it’s delicious) and the stir fried clams in black bean sauce, and you’ll be happy to pay the somewhat hefty cheque presented at the end of your meal.