A Singapore Crab Throwdown Heats Up The Daily Meal Test Kitchen with Authentic Flavors Slideshow

Singapore is turning 50, and to celebrate this golden anniversary, the Singapore Tourism Board will be bringing authentic culinary experiences to New York during Singapore Restaurant Week in New York. In partnership with The Daily Meal, Singapore is giving the Big Apple a taste of home, from a Singaporean hawker popup at Madison Square Park, to exclusive events at The Daily Meal test kitchen. 

Plates of chef Liew’s fresh crab waiting to be dressed with chili sauce rested on beds of lettuce.

Bloggers and Instagram influencers anxiously await the opportunity to try the cuisine of a culture many were not familiar with.

Freshly pressed coffee brewed with Kitchen Aid appliances was on hand to wake everyone up during this morning competition.

Bloggers mixed and mingled while scents of crab wafted from the next room.

People were pretty excited for the opportunity to taste chef Liew’s chili crab.

Chef Wayne Liew and his brother Paul Liew share a laugh during their crab demo.

Some like it hot, but can you handle the heat?

Chef Liew pours the chili sauce onto the waiting crab legs.

Chef Justin Quek demonstrates the proper way to make Singaporean crab broth.

These three siblings run the show at Keng Eng Kee, one of the most highly regarded seafood restaurants in Singapore.

Chef Quek tastes his broth. Soup is a very popular autumn dish in China and Singapore, he tells us.

It’s Singaporean comfort food! The noodle soup topped with fresh crab legs were a success.