[1] The widely known version of chili crab today could be traced back to the 1950s in Malaysia and Singapore.

[citation needed] The origins of the most commonly known version of chili crab today could be traced back to the 1950s in Singapore and Malaysia.

[1] Cher Yam Tian and her husband Lim Choo Ngee[3] began selling stir-fried crabs mixed with bottled chilli and tomato sauce from a pushcart since 1956.

[4] A successful business selling this dish prompted the establishment of a restaurant, Palm Beach Seafood, along Upper East Coast Road.

[4] The version most widespread today was created by Hooi Kok Wai in the 1960s, one of four famous Singapore chefs during the era.