Harry’s Singapore Chilli Crab has closed the doors on its Surry Hills location after 40 years. Here’s what’s next for the iconic restaurant.

For four decades, Harry’s Singapore Chilli Crab served up its famous fare in Surry Hills and along the way became an institution. Here’s what’s next for the iconic restaurant.

Icon: Harry's Singpore Chilli Crab in Elizabeth Street, Surry Hills. Picture: John Appleyard

After almost 40 years in Surry Hills, Harry’s Singapore Chilli Crab served its last seafood dish on the weekend.

The dining institution has closed the doors of its 188 Elizabeth Street location after deciding not to renew the lease.

The restaurant is one of few institutions in Sydney, opened by Harry Lau in 1982.

It has spent most of its time in Surry Hills: first for 30 years above The Triple Ace Bar, then 10 years across the road at the current location.

The plan is to move the restaurant to Potts Point, and next door to Cho Cho San on Macleay Street.

Harry's Singpore Chilli Crab in Elizabeth Street, Sydney. Picture: John Appleyard

Owners Harry Lau and his wife Shaomin, of Harry's Singapore Restaurant, with a plate of Chilli crab at their Elizabeth street restaurant in Sydney.

It comes after Lau, whose motto was “Nobody leaves my door unhappy,” passed away in 2020 at the age of 79.

Lau’s son-in-law Andy Zhan – who married Lau’s daughter Elaine – said it was bittersweet to leave the location.

Pictured is owner of Harry's Crab House (and Harry's son-in-law) Andy Zhan. Andy and his partner Elaine are taking care of the restaurant’s legacy after their father died, and opening up a new site in Potts Point. Picture: Richard Dobson

“I personally built this location from scratch. I designed it perfectly. Of course I’m going to miss the place, but things have to move on and keep going,” he said.

“We’ve been around for 43 years and our plan is to be around for 100 years. That is our target.”

Zhan adds the move to the new location was a good opportunity for a “fresh start” and to change the menu.

While the famous crabs aren’t going anywhere, they will reduce the size of the menu.

Harry's Singpore Chilli Crab in Elizabeth street, Sydney. Picture: John Appleyard

The famous chilli crab from Harry’s.

“We’re going to cut about 30 to 40 per cent from our menu and concentrate on what we are good at. The crab is the same and will still remain,” he said.

The reason the crab has drawn a cult-like following is for the quality of the crab, with shipments packed and delivered from Queensland within hours of catch.

“We select only the best crab and we look after it,” he said.

“Unlike lobster and fish, which can last in a tank for months, crab requires a lot of attention” said Zhan.

Harry’s Singapore Chilli Crab’s Walsh Bay location will remain.