No punches are pulled at this Asian restaurant. Just as the name implies, it’s all about two things: Harry (Lau, the owner) and Harry’s crustaceans. Open since 1982, the famous Singapore chilli crab (as well as the barbecued crab, Malay sambal crab and assorted others) has made this a genuine Sydney institution. The menu offers plenty of options for those who want to venture beyond the Queensland mud crabs, with plenty of Chinese and Malaysian classics. Fans will be pleased to find traditional Peking duck and sweet and sour pork, but the menu also offers an array of Malaysian sambal and, of course, plenty more shellfish and crustaceans.