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Chilli crab is Singapore's most celebrated dish and a national culinary icon, featuring fresh, meaty mud crabs wok-fried in a rich, tangy, and mildly spicy tomato-based chilli sauce thickened with egg and cornflour, served with steamed or deep-fried mantou buns to soak up the deeply flavourful sauce. Created in the 1950s by Cher Yam Tian along Singapore's beachfront, the dish catapulted to international fame and has been named one of the world's most delicious foods by CNN Travel. Despite the name, chilli crab's sauce is more sweet and savoury than fiery — the balance of chilli, garlic, ginger, tomato, and egg creates a complex, addictive gravy that is arguably more celebrated than the crab itself. It is a must-eat experience for any visitor to Singapore, best enjoyed at a seafood restaurant with sleeves rolled up and fingers ready.