Roland Lim, owner of the Roland Restaurant, shares that his mother Cher Yam Tian had experimented with the best way to cook fresh crabs and married it with unique local flavours back in 1950s.
The chilli crab dish became such a hit with family and friends that Roland’s parents decided to start a roadside stall called Palm Beach Seafood along Upper East Coast road. Today, Roland has taken over the chef’s apron from his parents and is dedicated to continuing their legacy at one of the top seafood restaurants in Singapore.
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