I've gotta say this is really the best black pepper crab in Spore!!! If u haven't try this... you have truly not try black pepper crab at all...IT IS THAT YUMMY!!

yes it is true that one have to start to queue at abt 5pm... i was there at 5.30pm n boy was e coffeeshop packed n e queue was long! After 30 mins into e queue i finally get to place my orders with e lady.. or "dragon lady" as i've been told.. (not too sure if it's e same lady coz she seems quite nice)...

my bf and i ordered 2 black pepper crabs (dud! haha...anyway e crabs cost abt $50+) mee goreng n ngoh hiang n chicken wings from e nearby stall.. verdict??? YUM! i've tried e black pepper crabs b4 but alwaz ta bao home...this is my 1st time eating at e coffeeshop... e black pepper crabs r absolutely DELICIOUS! it's not those dry version like jumbo or long beach or no signboard but it's a wet version with black pepper/sweet/buttery taste that is pretty unique.. e crabs r cracked at e right places so it makes it easier to attack e fat juicy crab meat.. n dip in more black pepper sauce!

I absolutely adored places where e crabs r totally infused with e sauce.. Eng Seng did it beautifully with e black pepper crabs.. e crab meat is so heartachingly delicious with e black pepper sauce soooo infused tat it's wonderful! Another place i would recommend would b Sin Huat's legendary crab bee hoon..

e mee goreng was very good as well... i've alwaz liked e mee goreng from jumbo but i've gotta say e mee goreng here is tasty as well n actually "wetter" as well..

in conclusion.. e black pepper crabs here r definitely worth coming early... long queue...n sweating it out to dig into e pui pui black pepper crabs!!!

(p.s. actually i do tink that ta bao back taste slightly nicer.. esp when e crabs cool down n r not so steamy hot.. u can actually savour e flavour fuller.. juz a tot!)

(9- for e to-die-for black pepper crabs! they are the master!)

You guys reach there at 5pm now? My aunt say to reach there at 4.30 since by 5pm the place are packed. 4.30pm to eat dinner is madness but damn the crabs are good! Esp the black peppery crabs! The black pepper sauce got a tinge of sweetness.
Ordered some side dishes, mee goring, fried rice, vegs and you tiao as the crabs take some time to come. But I think that just ordered you tiao and wait for the crabs to come. Eat less so can eat more crabs! It’s really good! The chili crabs are not bad but black pepper crabs taste better.

The bill came up to 597 including tabao for more crabs!

Unanimously the firm favourite black pepper crab joint of my entire family's. We've been loyal customers for years (if my memory serves me right) when Still Road was then a narrow 2-lane road, before Bus 76 ever came to being. Am not revealing my age here, but I was still a kid then. Memories do blur at some point. :)

It's amazing how the quality of this dish has never changed - whether for better or worse. The potently molten-hot black pepper sauce with that slight buttery base has been the anchor of this dish since Day One. As most reviewers would have already mentioned, the shells are cracked at the right places (a skill that is gradually being perfected in other crab eateries by now, but 15 years ago, this guy was da cracker man!). Easy shell removal makes for quicker devouring of sweet, succulent flesh, right down to the leg sections. Have you been frustrated by empty skinny flesh-less legs after all that shell-crunching with your teeth? Well, this guy's crabs won't disappoint, so by all means bother with it. I also like how the flesh falls off the 'bone'.

We used to eat in, and in those days, they weren't so famous, so dinner could start at a decent time of 6.30 or 7pm (unlike having to eat at and unearthly hour of 5pm now). Eversince the crowds began pouring in, we've learned to call before doing a pick-up takeaway. The only downside is that we wouldn't get to preview the crabs they pick out from the tank. But the folks at Eng Seng know us, so we've never been let down before.

They're earned our loyalty rightfully because on occasion, we've strayed from them and have ventured to other talked-about crab places, including Melben and No Sign Board. In my opinion, Mellben rocks with their western butter crab (and some say crab beehoon, though I beg to differ on that) and NSB's forte is truly in their chilli crab. But if you're seeking black pepper crab in all its glory, the (well-paid) chef here has got it down pat.

I have heard so much about this place so I finally decided to take my family there last Monday.

Being Singaporean (read as kiasu), we arrived at 5pm as we were told that long que will form and that the restaurant will run out of food (especially the famous crab) if one turns up late (I was told that the coffeeshop will be full after 5.30pm).

Naturally, we ordered the "die-die-must-try" black pepper crab. We also had the malaysia style hokkien mee, fried fritters with mayonaise and a vegetable dish (pak choi).

The crab was indeed quite good but not "to-die-for" in my opinion. I have eaten similarly good crab in the seafood restaurants along the East Coast (UDMC). The fried fritters was also good and I would recommend it.