As a born-and-bred Singaporean, I have a weakness for chilli crabs although it’s hard to indulge in this dish when I am perpetually preoccupied with one toddler and one child. So, it was with iron-clad intentionality that I ordered one chilli crab during my day trip to Johor Bahru.   I also enthusiastically ordered another butter cream crab, galvanised by my still vivid memory of the milk crabs I once savoured at Restoran Tong Sheng in Malacca. But my communication must have gone awry because we were served with a plate of salted egg yolk crab. No harm done because I love anything and everything doused with salted egg yolk.