Many crabs lovers have headed to various seafood shacks but most know that the
best crabs are now found somewhere in Yio Chu Kang, a far distance from the
usual crab-puller of East Coast.
Come to Yio Chu Kang and one would be spoilt
for choice. Three restaurants are making roaring business, selling crabs in
different flavors. However, fret not, fellow crab lovers, for there are no price
hikes as yet. There are even no GST claims or service charges!
That is certainly value for money! But what makes the three restaurants
tolerant of one another's presence? It seems that the restaurants cater to
different tastes and boast many chefs from different provinces and countries to
whip up an impressive range of crab-based dishes. Each seems to have created its
own niche and have a different and sustainable clientele. Thus, they do not have
to poach the others' customers. Then how do they keep their overheads low?
Certainly, to pay for top chefs and authentic ingredients will definitely eat
into their profits.
"We are extremely focused. There is no classy atmosphere. Everything is kept
simple and cheap. The diners dine al-fresco style, with minimum fuss. No Italian
crockery here; no silverware either! It is good old finger-licking crabs with
free flow of water to quench the burning throat and clean fingers."
The no-fuss dining ambience goes down well with the recent recession and many
do not miss the chandeliers and the live bands. For Mr Ang, business has boomed
and even increased by 15 per cent in spite
of the slow economic growth. Customers are willing to forgo up-market frills for
fatter wallets. It seems that simple dining is here to stay.
With the endless variety of the crustacean dishes, it seems that the
customers are the winners. Spoilt for choice, one would think that diners would
have a ball of a time choosing the perfect dish. Not really.
There are just so many to choose from that seasoned diners stick to what they
relish and rarely become adventurous with their choices.
"I don't want to try the others when I am guaranteed that I will never go
wrong with my favorite dish."
In any case, the eatery owners do not leave their diners' choices to chance.
Quips an enterprising one, "I make sure that all my dishes come in morsel-sized
portions so that my diners can have a taste of all fifty different types of