Master Crab Seafood Restaurant - 108 Punggol Field

Food standard drop a lot today. Vegetables is yellow, Sambal sotong taste is terrible & sotong is not fresh. Fish head curry is watery & blend. I think the chef today is in a bad mood.....

Prices have gone up more so after the recent renovations to the coffeeshop. The food standard unfortunately has dropped. It used to be so much better.

My family and I have ordered from this zi char stall for at least 10+ years since we've moved to Punggol and their standard has always been great... Usually will order their chilli crab for special occasions. (We've had it at least once a year) However the chilli crab today was just plain disappointing. The sauce was as good as we remembered but the crab meat not even sweet and just flavourless. We suspect the crab wasn't fresh today and feedback to the staff that the crab wasn't sweet but nothing came of it. We left without eating most of the crab and paid for the meal in full... Unfortunately the staff didn't even ask for us to leave our contacts to follow up. Giving credit where credit's due: we really enjoyed the crispy rolls and sambal kangkong today. The rest of the meal was enjoyable until we had a taste of the crab meat. Still, we won't be patronising this stall again after this incident.

Not so expensive, but still on the high side if we refers to the conventional coffee shop as support for this business. Cooking is quite nice but wasted by a harsh table service. If the staff had been more friendly, sure my rating would have not been so low.

The Master Crab Seafood stall located in Punggol Field, near to Meridian Lrt station serve a good variety of chinese dishes, ranging from their famous crabs cooked in a variety of ways, prawn paste chicken, claypot bean curd, mapo bean curd, spicy kang kong, oatmeal prawns（麦片虾), hokkien noodles, claypot noodles, hor fun, fried rice and of course many more dishes. Among the dishes, we like their prawn paste chicken (虾酱鸡）,oatmeal prawn（麦片虾）, claypot bean curd and also the claypot noodles. Their prawn paste chicken is well fried giving it a cruncy skin and when you take a bite onto the chicken meat, its juicy and tender from the inside. The oatmeal prawn is pan cooked with oats and when serve hot from the frying pot, the aroma from this dish makes you craving for more. The claypot bean curd comes in a hotplate with bean curds of course, egg and some vegetables, like carrot. Its a taste of an average claypot bean curd hotplate as you will normally get from the other hawker stalls. The claypot noodles is well sauce and cooked. It usually comes with some vegetables, meat, prawns and an egg. The difference between their Hokkien noodles and claypot noodles is only a difference of an egg. Their Hokkien noodles do not have an egg added to the dish. If you want to order their claypot noodles, you may want to remind them to make it less salty in case the salt or the soya sauce overwhelms the noodles!!! If you asked for extra chilli to add to the sambal kang kong dish, you will certainly crave for more rice. However, the only disappointment in their sambal kang kong dish was that instead of leaves from the kang kong, the stalk of the kang kong occupies most of the space of the food container!!! Wondering where did the leaves of the kang kong goes?? Also recently these few years, their sambal sauce seems to become more and more watery! Not sure if its because of inflation, they are trying to save some costs on the chilli they used!!! Recent inflation has been affecting the prices of their food. By ordering two rice, sambal kang kong (s), prawn paste chicken(s) and claypot bean curd (s)for take away, you can easily hit a total cost of $30 and above. And the portion of the dishes ordered come in really very small portion.

Taste nothing but salt. It was the worst zicar I have taken. Even simple dish like horfun tastes very bad. Their standard is very different from last time when I visited ~2 years ago. Pls do not visit!!!!

Not sure if this is the same Zi Char stall at Ghim Moh. Saw that they had the same restaurant name but food quality differs a lot. Order their Crab with Tang Hoon (Glass Noodles), supposedly to be one of their speciality. Tang Hoon was a bit soggy, sauce was a bit too overwhelming. Crab meat was hard, not as tendery as it supposed to be. Quite disappointing as we expected better quality from them.

The fried mee suah is fragrant and delicious. A bit too much white pepper for the salted fish fried rice, but overall still good. The best dish for my supper was the deep fried prawn cake. Ooooh! So delicious. Must try and highly recommended.