#cheap chilli crab singapore

Uncle Leong Signatures has extended its $38 whole crab promotion again, now to 30 November 2026, the restaurant confirmed to us directly. A 600-700g crab is $38 (usually $50+) in any of 14 flavours, from chilli, cereal and black pepper to salted egg, Oreo butter and Guinness, and a 1kg crab is $78 (usually $110). It runs at the Joo Koon (FairPrice Hub) and Macpherson (1 Kampong Ampat) outlets. Also confirmed: the former Hougang branch has closed (its contract ended), so Joo Koon and Macpherson are now the group's only outlets. The group's own online ordering menus listed the 600-700g crab at $55-$58.30 when we checked, so dine in or call before you order takeaway.

Chilli crab, cheaper than you'll ever see it at JUMBO: the original East Coast Seafood Centre flagship is running a $39 Mud Crab farewell special — an average-500g mud crab, cooked in your choice of 5 signature styles (including the Award-Winning Chilli), for a flat $39 before service charge and GST (so roughly $47 on the final bill). It's a 'Thank You For The 39 Years Of Trust' send-off as the East Coast flagship — where JUMBO started in 1987 — prepares to close on 30 September 2026, when its lease ends under NParks' East Coast Park rejuvenation. Confirmed on JUMBO Seafood's own promotions page and official '$39 Mud Crab' campaign poster: valid at the JUMBO Seafood East Coast Seafood Centre outlet only, daily, till 31 July 2026, while stocks last, dine-in only, and not stackable with other discounts, promotions or vouchers. No app or voucher is needed for this one — just order the mud crab at East Coast. The 5 styles: Award-Winning Chilli, Signature Black Pepper, Golden Salted Egg, Steamed with Chinese Wine & Egg White, and Kum Hiong stir-fry.

JUMBO Seafood is dishing out a wallet-friendly seafood deal — 500g mud crabs from $39 (cook it your way, chilli or black pepper), plus a free coconut drink, a complimentary dessert for anyone born in 1987, and $39 vouchers for JUMBO Rewards members. It runs through 30 September 2026. Here's what's on and how to make the most of it.