China’s viral crab pot brand Pang Pang opens at Guoco Midtown, with indulgent seafood pots

Shareable pots

The highlight at Pang Pang is its signature crab pot (S$78), which is what most diners come for. Served bubbling hot in a claypot, the dish features two Sri Lankan crabs that come in fresh daily, with both crabs weighing about 500g in total.

It’s all simmered in the brand’s rich, savoury house sauce with a splash of yellow wine. Beneath the crab, you’ll find ingredients such as chicken feet, potatoes, rice cakes, and tofu, all slow-cooked in the sauce, allowing them to fully absorb its depth of flavour.

Designed to be shared between two to three people, it works best as a centrepiece dish, with the option to add on prawns or pork ribs (S$9.90 each), or noodles (S$4.80). We’d recommend going for the prawns, if you’re a seafood lover, as they complement the pot perfectly.

Apart from its signature crab pot, there are other claypot options to choose from, including the pork ribs pot (S$58) and chicken feet pot (S$48), which are similarly suited for sharing.

As a whole, the crab pot was indulgently satisfying — rich, fragrant, and deeply comforting. 

The best way to go about this is to really get your hands on these ruddy crustaceans — breaking apart the tough shells for each delicious morsel.

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We found ourselves slowing down to savour each piece, carefully picking through every bit of crab to enjoy the sweet meat coated in the savoury sauce.

Of course, we had to pair our crab pot with a few appetisers, especially since Pang Pang is also known for its intestine dishes. We went for the braised pork intestine bowl (S$15.80), one of its most popular sides — and it’s easy to see why. It quickly became our second favourite of the meal, thanks to its rich, savoury depth of flavour.

The bowl comes loaded with tender pork intestines, enoki mushrooms, and cabbage, all simmered in a robust, aromatic sauce that ties everything together. The intestines were well-braised and clean-tasting, with a soft, slightly chewy texture that soaked up the fragrant chilli oil sauce beautifully, while the vegetables added a subtle sweetness and balance to the dish.

If seafood or intestines aren’t quite your thing, there are plenty of other options to choose from, such as the Sichuan spicy chicken in red chilli oil (S$15.80). Served cold, this classic Sichuan dish delivers a gentle kick of spice that’s balanced by its refreshing, chilled preparation. 

The tender chicken is coated in a fragrant chilli oil, making it flavourful without being overwhelmingly spicy — a great option for those who prefer something lighter, yet still packed with flavour.

For a change of flavours, we’d recommend the fried mochi fritters (S$8.80) for a sweet finish. This easily steals the spotlight for its texture — crisp on the outside, and soft and chewy within.

There’s a fun way to enjoy them, too — stretch each fritter apart to reveal its satisfying mochi pull, then dip it into the sesame seeds on the side for added nuttiness and texture. It’s simple, playful, and a delightful contrast to the bold, savoury dishes on the table.

For drinks, there are refreshing options such as Pang Pang’s signature iced tea (S$3.80) and pineapple and passion fruit iced tea (S$5.80), perfect for cutting through the richness of the pot.

For the month of February, diners can enjoy 50% off their second crab pot, making it the perfect excuse to come with a larger group and feast to your heart’s content.

This was a hosted tasting.

For more on what to eat, check out viral hawker stall Reverie, and the Kimpson’s Table pop-up at Chef X.