Harry’s Singapore Chilli Crab in Surry Hills, Sydney, to close after 40 years
Sydney facility closes after 40 years as owner admits: ‘I’m going to miss this place’
Sydney institution Harry’s Singapore Chilli Crab has closed its doors in Surry Hills.
Opened in 1982, the popular restaurant is set to close after a decision not to renew its lease.
But good news for fans of Harry Lau’s famous food: it will reopen in Potts Point in six weeks.
Sydney institution Harry’s Singapore Chilli Crab has closed its doors in Surry Hills
The restaurant was initially located above the Triple Ace Bar in Surry Hills before moving to its current position on Elizabeth Street.
The founder of the restaurant chain, Mr. Lau, died in 2020, and his son-in-law Andy Zhan now runs the show.
“I personally built this location from scratch. I designed it perfectly. Of course I’m going to miss the place, but things have to go on and on,” Mr. Zhan told the Daily telegram.
“We’ve been around for 43 years and our plan is to be around for 100 years. That’s our goal.’
The founder of the restaurant chain, Harry Lau (right), died in 2020
The menu will change when the restaurant reopens, Mr. Zhan said, but the slimmed-down options will still include crab, of course.
Their crab is caught fresh in Queensland and served hours later in Sydney.
“Unlike lobster and fish, which can last for months in an aquarium, crab needs a lot of attention,” said Mr. Zhan.