Old Chang Kee Has New $4 Chilli Crab Sauce With Fried Mantou And More For National Day

Old Chang Kee Chilli Crab Sauce with Fried Mantou

Old Chang Kee has been on a roll lately with their limited-time specials, including their newest Mala Chicken Camou Puffs that were relaunched in celebration of SAF Day. This time, they’ve created an all-new snack-in-a-cup: Chilli Crab Sauce with Fried Mantou ($4). It’s only available from 15 July to 31 August 2022, so make sure you get your hands on them before they run out!

The new snack includes four bite-sized mantou, doused with Old Chang Kee’s special Chilli Crab sauce. It’s sweet and savoury, with a slight kick of spice at the end. The mantou is deep-fried to golden brown perfection, and promises to be crispy on the outside, fluffy on the inside. If you can’t get enough of the sauce, top up $1 for extra sauce! Those who prefer to dip their mantou can also request for the sauce to be packed separately with a top-up of $0.50.

Get it across all outlets, as well as on delivery platforms including foodpanda, Deliveroo, and GrabFood.

Image credit: Old Chang Kee

On a related note, the homegrown chain’s sub-brand Coffee House is relaunching the popular Flower Bread with Chilli Soft Shell Crab ($15.50) from 15 July to 31 August 2022, in lieu of National Day.

This hearty dish, which feeds two, comprises freshly baked flower-shaped bread with the same Chilli Crab sauce right in the centre. You also get one fried soft shell crab to enjoy the bread with!

This special dish is exclusively available at all three Coffee House outlets: Mackenzie Road, Our Tampines Hub, and Tanjong Pagar Plaza. You can also order it online via Old Chang Kee’s delivery partners’ platforms if you prefer dining at home.

For more affordable local food, read our Yong Xiang Xing Dou Fu review if you’re up for some famous YTF in Chinatown. Otherwise, Fang Handmade Curry Puff is a great alternative to OCK’s famous puffs, as they have a decent selection of flavours to choose from!

Full list of outlets | Website

Featured image adapted from Old Chang Kee

Anthia Chng

As the Associate Editor of Eatbook, Anthia survives on a steady diet of cake and coffee. With a decade of writing experience in food, fashion, and beauty—including six years at Expat Living Singapore—she’s passionate about sharing stories that excite and inspire, whether it’s discovering the latest restaurant opening or shining a light on a heritage hawker stall.