Uncle Leong Seafood started out in a neighbourhood coffeeshop in the Ang Mo Kio estate and has since grown into three full-fledged restaurants in Singapore, located in Punggol, Techview and Toa Payoh. Despite the growth, the brand describes itself as keeping its modesty, drawing a daily mix of local and foreign customers.
The restaurant is best known for its crab dishes, particularly chilli crab, and its signature "Shimmering Sand Crab" (金沙蟹) — an original Uncle Leong recipe introduced in 2002 using a larger-than-average crab, drizzled with the restaurant's own sauce and topped with a sprinkle of oat. Other recurring signature dishes across outlets include Crab Bee Hoon Soup, "Chye Poh" Steamed Fish, Gold Coast Prawn, Guinness Pork Rib, and, at the Toa Payoh outlet, Fortune Chicken.
Uncle Leong Seafood has been featured in local press including OpenRice, Where to Eat, and HDB 太太3, and has been recognised as a Singapore Quality Brand.
Uncle Leong Seafood's story starts modestly, in a neighbourhood coffeeshop in the friendly Ang Mo Kio estate. From that beginning, the brand has grown into three full-fledged restaurants across Singapore — in Punggol, Techview, and Toa Payoh — while, by the restaurant's own description, still keeping its original modesty and drawing a daily mix of local and foreign diners.
Uncle Leong Seafood is best known as a go-to spot for crab, especially chilli crab. Its calling card is the Shimmering Sand Crab (金沙蟹), an original recipe first introduced in 2002 that has drawn a loyal following ever since. The dish uses a larger-than-average crab, drizzled with Uncle Leong's own signature sauce and finished with a sprinkle of oat — a combination the restaurant says complements the fresh crab flesh perfectly, with an aroma that leaves diners wanting more.
Across its Punggol and Techview outlets, the same core signature dishes appear on the menu: alongside the Shimmering Sand Crab, there's Crab Bee Hoon Soup, "Chye Poh" Steamed Fish (steamed fish with preserved radish), Gold Coast Prawn, and Guinness Pork Rib, cooked with Guinness beer for a distinctive depth of flavour. The Toa Payoh outlet carries a slightly different signature line-up, headlined by Fortune Chicken alongside Crab Bee Hoon Soup and Gold Coast Prawn.
Each Uncle Leong Seafood outlet runs its own hours and reservation policy. The Punggol restaurant, at 6 Tebing Lane, is open Monday to Friday from 4.30pm to 10pm, and on Saturdays and Sundays from 12.30pm to 10pm, with Friday and Saturday nights extended till 11pm. Reservations are available Monday to Friday, though on weekends, eve of and public holidays, bookings are strictly limited to before 6pm or after 8pm. The Techview outlet, at 1 Kaki Bukit View, runs daily from 11.30am to 2.30pm and again from 5pm to 10pm, with last orders at 9.30pm, and takes reservations every day. The Toa Payoh outlet, at 15 Lorong 8 Toa Payoh, is open daily from 12pm to 10pm with reservations available every day too.
Uncle Leong Seafood has picked up coverage from local food and lifestyle outlets including OpenRice, Where to Eat, and HDB 太太3, and has been recognised as a Singapore Quality Brand — a mark of the restaurant's standing in the local dining scene over the years.
Each outlet has its own direct phone line and email for enquiries and reservations, and online booking is available for the Punggol and Toa Payoh locations, alongside delivery ordering pages for Punggol and Techview. For anyone chasing a proper Singapore-style chilli crab experience without the fine-dining price tag, Uncle Leong Seafood's three outlets offer a well-established, crab-forward menu across three different neighbourhoods.