Harry's Singapore Chilli Crab Restaurant Claim this business

Esther yangon Google

2 months ago

Absolutely loved the Singapore Chilli Crab here. The crab was incredibly fresh, sweet, and packed with meat. What really stood out was the sauce — rich, flavourful, and perfectly balanced with just the right amount of sweetness and spice. It was so good that we couldn't stop dipping everything into it. The portion size was generous, and the quality of the food easily justified the price. Service was friendly and attentive, and the whole dining experience felt welcoming from start to finish. I've tried chilli crab at quite a few places, and this is definitely one of the better ones in Sydney. Will happily come back whenever I'm craving Singapore-style seafood.

Michele Bon Google

a month ago

We enjoyed an excellent dinner later in the evening on Sunday. We were welcomed and valued by the owner and wait staff. The food was excellent and atmosphere was pleasant and relaxed. We enjoyed the wok fried scallops, toothfish, Harry's fried rice, and more. Price shown is for 2. We returned for another dinner 2 weeks after this original review, and again enjoyed top-rate food and service. Delicious!

Jason Xuon Google

3 months ago

My girlfriend and I came in for dinner and walked out already planning the next visit. The chilli crab is the reason to book here. Sweet, generous meat under a sauce with real depth: rich, tangy, with a slow burn that built without taking over. The squid ink prawn dumplings looked striking and tasted as clean as they looked. The satay skewers came smoky off the grill with a proper peanut sauce. Even the mixed vegetable stir fry punched above its weight, carried by good wok hei. Service was warm and attentive. Fair prices for the quality. We will be back.​​​​​​​​​​​​​​​​

Iconic Productions Event Management Depton Google

3 months ago

We are on a quest to find the best culinary experience in all of Australia, … and our expedition guided us into the atmospheric enclave of Harry’s Singapore Chilli Crab. A venue that seeks to amalgamate the fervor of Singaporean culinary theater with the polished sensibilities of contemporary Sydney dining. From the exterior, the venue presents itself with a somewhat understated façade, almost camouflaged amongst the architectural temperament of Potts Point. The moment one traverses beyond the threshold, the establishment undergoes a remarkable metamorphosis. The neon tiger installation, a resplendent and visually arresting centerpiece, radiates an almost cinematic grandeur. Its incandescent hues of crimson, amber and ivory generate an immediate sensation of curated sophistication. The carefully assembled contemporary furnishings cultivate an ambience that feels intimate, polished and urbane rather than traditionally Singaporean. Where the venue indisputably excelled was in the realm of hospitality and service etiquette. In an era where modern dining too often resembles an industrial conveyor belt of rushed transactions and mechanical interactions, the staff at Harry’s demonstrated an admirable comprehension of cadence, restraint and attentiveness. The subtle replenishment of water without interruption, the absence of intrusive order taking, and the thoughtful provision of an ice bucket to preserve the chill of a simple Coca Cola can. Such seemingly diminutive gestures are, in truth, manifestations of elevated hospitality philosophy. They communicate to the patron that comfort, dignity and experience have not been relegated to secondary considerations. The culinary execution itself, presented a more nuanced and occasionally disappointing narrative. The Kung Pao chicken possessed agreeable fragrance and a pleasant sweet and sour temperament, though it never ascended into memorable territory. Likewise, the Singapore noodles demonstrated variety in composition, incorporating calamari and multiple textural elements, yet the dish lacked the herbaceous intensity and aromatic potency one might anticipate from cuisine inspired by Southeast Asian vibrancy. The most conspicuous deficiency arose in the Malaysian curry. To invoke Malaysian culinary heritage is to invoke heat, depth, spice and unapologetic flavor architecture. Unfortunately, the spice profile was subdued, the potato to protein ratio disproportionately excessive, and the overall composition lacked the fiery conviction synonymous with authentic Malaysian execution. One was left yearning not merely for additional chilli, but for culinary courage itself. The evening’s greatest triumph emerged from the humble Chinese buns. These proved utterly exceptional. Crisply golden on the exterior, luxuriously soft within, and carrying subtle notes suggestive of condensed milk, nutmeg or delicate sweetness, they embodied precisely the sort of sensory seduction the remainder of the menu intermittently lacked. Combined with the traditional Chinese tea service, generously portioned, authentically presented and deeply comforting. These elements became the emotional nucleus of the dining experience. Ultimately, Harry’s Singapore Chilli Crab is not a bad establishment, far from it. It is a competent, aesthetically sophisticated and professionally operated venue that clearly understands the psychology of hospitality. The experience leaves one intrigued rather than astonished, satisfied rather than captivated. For those seeking a refined evening with commendable service, elegant surroundings and occasional flashes of culinary brilliance, Harry’s remains worthy of visitation. Yet for patrons pursuing the incendiary flavour complexities and visceral spice laden authenticity that Singaporean cuisine can so magnificently provide, one may leave still searching for that elusive, transcendent culinary crescendo.

Cola Leeon Google

4 months ago

Had dinner for table of 8, food was amazing, super chill vibe and staff were fantastic, super accommodating. We all had a amazing time. Cocktails were awesome too! Would definitely go back again!