Harry's Singapore Chilli Crab, Sydney

With a location that's not really close to anything, in that almost barren stretch between Oxford Street and Central Station, it seems hard to imagine that a restaurant could survive for more than 25 years. But Harry's Singapore Chilli Crab has a drawcard: crustaceans. Ignore the bulk of the menu (which doesn't seem to have been updated since the restaurant's inception) and head straight for the signature crab dishes. Queensland mud crab is offered 11 different ways, including, of course, the Singapore chili-style, but also steamed in Chinese rice wine, as a cold salad or as an Indian dry curry. Dinner is served throughout the week from 5:30p onwards.

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