Harry's Singapore Chilli Crab - Sydney

I ate here a while back and I still remember my below average seafood experience. So much sauce. Not enough crab. Give me more crab dammit! #feelingcrabby

If impersonating food and cuisine is an Olympic sport, Harry's may come in first. A sambal Kang Kong without sambal; a Singaporean Fried Hokkien Mee without vermicelli and prawn stock; a salted egg yolk prawn without REAL salted egg yolk; and a Malay curry chicken without cardamoms, cloves and cumin. For a meal which costs $102 (the same price I paid for Yellow), this got to be the worst I have tried. Carrying the "Singapore" brand brings a lot of expectations as Singaporean food to me means quality, diversity and tantalising sensations. For a middle-to-upscale restaurant like Harry's, more should be done. But I think everyone should think thrice about having a meal at Harry's. Probably Temasek in Parramatta or the Malaysian restaurants within the CBD may be a better choice.

Bewertung 3.5 it is definitiw an institution for Asian seafood. that also means they pay the best dollar for them. we came when the world was still “normal” I am glad that we did for money despite the skepsis of value. her signature singapur chilli crab is so good!

It was rather disappointing. I was thrilling for her chalky crab and ordered a few other dishes, but each one disappointed me pretty badly. it was very quiet restaurant, so the crab tasted very not fresh and over price. we paid $200 for two, and I would probably not even go back, even if it cost $30. everything was salty and tasted not as it should (compared to authentic Singaporean cuisine) on a good note was the personal very friendly and polite.

It really enjoyed our night in this legendary facility. relax with a few beers, sit on their balls and really dig! the crabs are enormous and succulent and you will lick every last drop sauce from the fingers!