A possible concise summary is:
Mark Wiens and his friend Ray go on a Singapore chili crab tour, where they visit three different restaurants that serve the iconic dish. They start with the original chili crab at Roland Restaurant, which has no egg in the sauce. Then they try a zuchar version of chili crab at Kek Seafood, which has a sambal-based sauce with egg. Finally, they have a huge Sri Lankan crab with chili sauce at Chin Hua Live Seafood, which is their favorite. They also try other dishes like black sauce prawns, golden sauce prawns, liver, and coconut pudding. Mark learns about the history and variations of chili crab and enjoys the seafood experience.
Some possible key facts extracted from the text are:
- The text is a transcript of a video about chili crab in Singapore.
- The video features Mark Wiens, a food and travel blogger, and his friend Ray, a local Singaporean.
- They visit three different restaurants that serve chili crab, each with their own style and history.
- The first restaurant is Roland Restaurant, where chili crab was invented in 1956 by Madame Cher Yum Tian, the mother of Roland.
- The second restaurant is Kek Seafood, where they try the signature chili crab with egg, as well as other dishes like coffee pork ribs and moonlight hor fun.
- The third restaurant is Chin Hua Live Seafood, where they have a huge Sri Lankan crab cooked in sambal chili sauce, and golden sauce prawns with pumpkin and curry leaves.
- The video ends with them having coconut pudding for dessert and thanking Ray for the tour.