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Roland Restaurant

AsianCantoneseChineseSeafood

Operated by the son of the chef who invited Singapore's famous chilli crab, this Chinese restaurant continues to deliver the Cantonese favourites that it became famous for. House specials include black sauce prawns and crispy baby squid. Newer dishes have been introduced too, like honey tangy fish and bamboo clams in special sauce.

Daily: 11:30 - 14:30

Daily: 18:00 - 22:30

+65 64408205
$32 based on 36 submissions
Dinner (11 votes), Children/Family (8 votes), Large Groups/Gathering (8 votes)
The City Nomad

Well balanced Chilli Crab

Review first appears here on CityNomads.com.... The founder of Chilli Crab has grown from its humble beginnings as a two-table makeshift stall along the Kallang River to a long-serving restaurant that retains the integrity of their original dish. Fresh and succulent Sri Lankan crabs are doused with a sauce that balances sweet, tanginess and a touch of spice, and unlike many other establishments, you can always expect a good dose of roe to be found in their crabs.

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Based on 36 votes
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13 Sep 2014 • 3 reviews • 0 follower

Doubt I'll be back

Service is atrociously slow and their attitudes aggressive. After ordering, we waited for 20 minutes before the waiter came to say that 1 of the 2 sambal kangkong we ordered for our 2 tables was no longer available. Requested for us to change to 1 sambal kangkong 1 sambal potato leaves. Fine. 10 minutes after the first 20 minutes (30 minutes in total) the waiter came out to say now the sambal kangkong for our 1st table was now also NOT AVAILABLE. And requested we choose another dish again. After 30 minutes you tell us that both our vegetable dishes are not available? What next? Out of stock for crabs too? The saving grace is that their salted egg and black pepper crabs are good. But I doubt I'll be back after this experience.
12 Sep 2014 • 145 reviews • 29 followers

Well balanced Chilli Crab

Review first appears here on CityNomads.com.... The founder of Chilli Crab has grown from its humble beginnings as a two-table makeshift stall along the Kallang River to a long-serving restaurant that retains the integrity of their original dish. Fresh and succulent Sri Lankan crabs are doused with a sauce that balances sweet, tanginess and a touch of spice, and unlike many other establishments, you can always expect a good dose of roe to be found in their crabs.
14 Feb 2014 • 1 review • 0 follower

Discount Card doesn't work anymore

For all Roland VIP card holders, please note that Roland will no longer apply the 15% discount to crab items. With the increasingly poor quality over the last few years, this means that there are far better options for Chilli crab around the area, like Hua Yu Wee, at Upper East Coast Road and the various restaurants at the East Coast Seafood Centre. Best to avoid.
30 Jun 2013 • 7 reviews • 0 follower

above avg rating

we ordered steam crab & chillie crab. steam crab is big & fresh, but the sweetness of the meat is not there. as for the chillie crab, again, the crab is big & fresh, also the sweetness is missing. the gravey is pretty good, not on the sweet side. depends on personnal taste. we also ordered prompert fish, one side is deep fried, while the other side is stir fried with brocolli. i must say this is a good one. other dishes are roast chic, crispy duck, and spinach with mushrm and sea cucumber. these dishes are avg.
chilli crab
27 Apr 2013 • 224 reviews • 1 follower

Nice Dinner @ Roland Restaurant on 24Apr2013

See full reviews & photos at my blog=http://chefquak.wordpress.com/2013/04/27/nice-dinner-roland-restaurant-on-24apr2013-2/

Roland Restaurant was the venue for our get-together dinner on 24apr2013. Roland had a long history (from 1956 when Lim Choon Ngee & his wife started a seafood restaurant by the Kallang River, later relocated to Bedok Beach – now the reclaimed ECP – and the current location at Block 89, Marine Parade Central managed by their son Roland after they migrated to Christchurch in 1985) and reputation and the food is certain to be good.  I have always wanted to try but never quite got round to it. I parked my car at Parkway Parade, not by design but turned out to be not a bad option as parking for the evening was only $1.50! The more seasoned among my peers correctly parked at the multi-storey car park where the restaurant itself was located on level 6. We had 13 pax for the evening.  Dinner started with the appetizer platter (prawn mayo, small octopus, a seasoned pork dish, haechor & a roll item) which was quite good as expected. That was followed by a crab meat sharks fin soup – good too if nothing exceptional. Sambal kang kong was next. Roland was a good standard restaurant so all the dishes thus far were good. Next was the roast chicken. This was nicely done! The skin was crispy & the meat moist, sweet & tender, very nice taken with a dip of 5-spice salt provided.  CH & I thought the deep-fried squid (their signature dish) was par excellence – crispy, crunchy, tasty!  must say I had not taken it for a really really long time liao (don’t go Long Beach, Jumbo type seafood restaurants often & these days they also do fine dining dishes & deep-fried squid does not feature much). The chilli crab (top photo) was another of Roland’s signature dish. This was very good too, though these days many restaurants like Long Beach, Jumbo etc do this very well too.  & of course the deep-fried mantou buns to soak up the chilli crab sauce. yummy! :- ) The fried rice was also of good standard – “pang” got “wokhae” ie fragrant (my favourite though was the Imperial Treasure dried scallop crab-meat egg-white fried rice, and recently I had a very good one at Xin Cuisine). the deep-fried tiny silver fish I supposed gave it added textured complexity though it didn’t really work for me – too crunchy – I preferred my fried rice simple & fragrant. the orh nee yam puree dessert was like totally bland? I guess no lard no taste la  such a wonderful, fun evening of food, fun & feel good!