Reservation
No Signboard Seafood brand of restaurants serves a wide variety of premium seafood cuisine prepared in Chinese and Singapore styles, including our signature dish, the White Pepper Crab, created by our founder Mdm Ong Kim Hoi.
Set A - Sweet & Sour Pork Bento
Set B - Deep-Fried Butter Chicken Bento
Set C - Stir-fry Sliced Fish with Ginger & Spring Onion Bento
Set D - Signature White Pepper Prawn Bento
Set E - Signature Chilli Prawn Bento
Set F - Vegetarian Bento
Combo Set A (2-4pax)
Combo Set B (2-4pax)
Combo Set C (5-7pax)
Combo Set D (5-7pax)
Mud Crab (800g - 900g)
Mud Crab (1.1kg - 1.2kg)
Mud Crab (1.3kg - 1.4kg)
Dungeness Crab (800g - 1kg)
Snow Crab (1.1kg - 1.19kg)
Snow Crab (1.2kg - 1.29kg)
Snow Crab (1.3kg - 1.4kg)
Alaskan King Crab (1.7kg - 1.79kg)
Alaskan King Crab (1.8kg - 1.89kg)
Alaskan King Crab (1.9kg - 1.99kg)
Alaskan King Crab (2.0kg - 2.09kg)
Alaskan King Crab (2.1kg - 2.19kg)
Alaskan King Crab (2.2kg - 2.3kg)
Boston Lobster (600g - 700g)
Australia Lobster (400g - 500g)
Australia Lobster (1.5kg - 1.59kg)
Australia Lobster (1.6kg - 1.69kg)
Australia Lobster (1.7kg - 1.79kg)
Crispy Cereal Prawn
Crispy Fried Prawn with Black Sauce
Cod Fish
Braised Yee Mee
Mee Goreng
Hong Kong Noodle
Hokkien Mee
Seafood Hor Fun with Gravy
Sin Chew Mee Hoon
Fried Seafood Hor Fun
Egg Fried Rice
Yang Chow Fried Rice
Salted Fish Fried Rice
Sweet and Sour Pork Ribs
Sweet and Sour Pork
Saute Chicken with Dry Red Chilli
Sweet and Sour Chicken
Smoked Slice Duck
Garlic Fried Baby Kailan
Stir Fried Vegetable
Sambal Kang Kong
Homemade Beancurd
Braised Beancurd
Salad You Tiao
Deep Fried Mantou
Steam Rice
Sunny Side Up Egg
Mineral Water
Homemade Lime Juice
Draft Denmark Beer
Draft Denmark Beer
ThebestSingapore
Specialty of crabs
'No Signboard ‘invented’ Singaporean white pepper crab, in fact. No other places provide better white pepper crab than No Signboard. The restaurant possesses a perfect recipe for this dish. The peppery taste is strong but doesn’t overwhelm the sweetness of crab’s flesh. Served with some vegetables, this pepper sauce-coated crab dish goes well with fried rice.'
Admin (danielfooddiary)
Amazing innovation
'I thought that what makes this stand-out was that there was a distinct fragrance and taste of the white pepper, but it does not overwhelm the sweetness of the meat. Imagine the sensation when you suck the juices off the succulent and meaty crab legs, with that touch of mild peppery-kick. The crabs also come with a base of Korean rice vermicelli, something you would find in a dish of japchae. The vermicelli is simmered with the crab and sauces for some time, so that it absorbs those flavours, while still staying slightly firm and chewy.'
ladyironchef
A fan of their salted egg yolk crabs
'The salted egg yolk crab is drop-dead gorgeous. Look at that, the golden cluster of the salted egg yolk! I licked off the salted egg yolk coat on the crab pincers, and it simply disintegrated. The sauce reminded me of the salted egg yolk in custard buns, both equally as good but this one was slightly saltier, and very fragrant.''