Singaporean Chili Crab
Whole Papua mud crab wok-tossed in Chef Bernard's signature sweet-spicy tomato sambal. Served with golden mantou buns.

Bali · Kerobokan Kelod · Est. 2020
A culinary love letter from Chef Bernard Chew — Singaporean heritage, Papua's finest crab, served beneath the warm glow of a Bali evening.

Our Story
After a few years of hosting private dinners at home, Chef Bernard decided it was time to further progress his dual life passions: making tasty and sumptuous meals, and continuing to bring joy to his guests. Every dish reflects a high level of culinary finesse — a testimony to his classical culinary training.
Chef Bernard cooks from the heart, marrying refined technique with a loving respect for every ingredient to create unique, deep and tasty flavours. At Little Singapore, we aspire to a perfect balance between delicious dishes, a cosy and relaxed ambience, and a personable dining experience — taking great pride in finding the very best ingredients.
The Menu
Whole Papua mud crab wok-tossed in Chef Bernard's signature sweet-spicy tomato sambal. Served with golden mantou buns.
Whole mud crab wok-fried in a bold, peppery sauce of cracked Sarawak black pepper, butter and curry leaf — fiery, fragrant and unmistakably Singaporean.
A deep, coconut-rich broth of dried shrimp and rempah, prawns, fish cake, tofu puffs and thick rice vermicelli.
From the Kitchen
Shared Moments






Guest Words
“The chili crab transported me straight back to East Coast Seafood Centre. Unreal in Bali.”
“Chef Bernard's salted egg crab is the best version I've eaten outside Singapore. Intimate, warm room.”
“A quiet luxury. Every detail — the laksa, the service, the lighting — has clearly been considered.”
Visit