The award-winning Harry's Singapore Chilli Crab restaurant was established by founder Harry Lau in 1982 in Eastlakes. It soon became the best-kept secret dining scene for Sydney Epicureans. After a few moves during the years, it opened its current doors at 188 Elizabeth St, Sydney.

For nearly four decades the restaurant endeavoured nothing else but to provide the best quality live seafood to our loyal followings. Daily fresh shipments packed and delivered from Queensland mangroves within hours of catch, cooked to perfection and served to both local and overseas gastronomes. 

​

In December 2019, we opened our doors in the Barragaroo / Millers Point area as Walsh Bay Crabhouse. Keeping all the same authentic crab cooking styles but with a refreshing fine dining atmosphere and new mouthwatering, cooked to perfection dishes.

​

On the new menu you'll find the oldtime favourites such as Chillli Crab, Salt & Pepper Calamari, live fish/abalone/lobster, alongside a new refined selection of our signature seafood platter, sea urchins and wagyu dishes for those unaccustomed with seafood. All with the stunning water view on window side facing Walsh Bay wharf.

Go for a short post meal walk around Barangaroo Reserve.