Another iconic Sydney eatery has closed its doors, with Harry’s Singapore Chilli Crab farewelling its Elizabeth St location, having only reopened at the CBD site eight years ago.
The 40-year-old restaurant first opened in Eastlakes in 1982 before moving to Surry Hills, then its current spot in 2014.
While its owners have decided not to renew the lease, crustacean connoisseurs rejoice, for the venue is scheduled to reopen in Potts Point in a matter of weeks.
Restaurant founder Harry Lau had been serving up his signature Singaporean-style dishes for decades, which as the name suggests famously included seafood slathered in different kinds of thick and spicy sauces.
After his death in 2020 his son-in-law Andy Zhan took over the business where he remains at the helm today.
The restaurant recently posted the announcement online, closing its CBD doors for the final time on June 11.
Sharing the family’s “fond memories” of 188 Elizabeth St, by all appearances Mr Zhan seems completely captivated with the restaurant’s new inner east location.
“Potts Point (is) a suburb full of Sydney’s best restaurants,” the website read.
“We can’t wait to see you there!”
Mr Zhan, who married Mr Lau’s daughter Elaine, told The Daily Telegraph that he would miss the restaurant’s current location that he “personally built … from scratch”.
“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.”
The new restaurant will open up on Macleay St next door to Cho Cho San and is anticipated to cut down its previously 100-dish menu to focus more on its signature dishes.