Roland Restaurant started out as a small restaurant along The Kallang River in 1956 with traditional cooking methods using charcoal fire. As the restaurant became more popular, it moved to the current spot at Marine Parade. The massive 1100-seater restaurant serves 3 different types of cuisines, namely Seafood, Cantonese and Dim Sum.

The restaurant is famous for its creator of the Chill Crab recipe with The Year 1956 – Founder of Chilli Crab” printed on the menu.
Roland Restaurant Chill Crab, whose bestseller, is different from most other Chill Crab restaurants in Singapore. The chill crab sauce served at Roland Restaurant is much milder than the conventional chill crab that you try at other restaurants, which is sweeter. The lack of egg and sambal also means the sauce is less thick and starchy. The milder sauce allows for the taste of the crab meat to be brought out, allowing the taste of the sweetness in the crab meat and the creamy roe in the Crab.

Other must-try dishes include Classic Black Sauce Prawns, Sambal Mussels, Fried Baby Squids, Teochew Style Steamed Fish, and Pomfret. The Michelin Guide Singapore has also listed it with a “Michelin Plate”.