Lonely Planet

"The black-pepper crab is so good here that locals are willing to queue over an hour to order it. The sticky, honeylike peppery sauce makes it worth arriving at 4.30pm for an early dinner."

FoodieHub

"The molten black lava that coats these crabs will warm your taste buds with intense peppery heat, and smack you with a sweet, savoury and umami intensity that you won't forget easily."

Leslie Tay

"Strangely addictive. These Black Pepper Crabs are not like the ones served elsewhere. The sauce is slightly sweet and not overly spicy. It was so shiok that I think I ate more crabs at that one seating then I ever had for a long while."

Catherine Ling

"It was love at first bite. This is a dish that truly deserves its reputation. That molten black lava that coats the crabs is kick ass! It was not only spicy, sweet and savoury but incredibly umami. Wonderful balance of flavours."

Cityseeker

"The popular Sri Lankan crabs and black pepper crabs are indeed very juicy and fleshy."

Olivia Poh

"One of the best black pepper crabs you can find here in Singapore. Coveted for its creamy and just plain delicious black pepper sauce, paired with fresh crab meat, Eng Seng’s service is world’s apart from its first class cuisine."

Fizah Hatman

"This spot that is also located in the east, is the answer to all of the black pepper crab crew’s prayers. If you happen to be around the area or if you’re looking to try the best black pepper crab, look no further."

Singapore Travel Blog

"Good place for the crab lovers to have black pepper crab at a very cheap price in Singapore. The flavors are exciting, rich with a blend of spiciness and sweetness to enrich the dish."

ShopBack Singapore

"The draw is their reliably good seafood fare, with black pepper crab being the star attraction. The black pepper sauce is sticky and generously coats the shells of the crabs, which are helpfully cracked at key places to reduce the need for a nutcracker."

Chew Hee Hiat

"I recommend one per adult if you go empty stomach. There are a few cooking styles but just stick to black pepper."