Its modern form was created in the 1950s by Cher Yam Tian, who began selling it with her husband from a pushcart by the Kallang River in 1956. Mud crab is stir-fried in a thick sauce of tomato and chilli, sweet and savoury at once, and served hot with fried or steamed mantou buns to scoop up the sauce. Because the best-known crab houses are not halal, we choose Muslim-owned or certified seafood restaurants for you and check before we book.