Listed as Asia’s 50 Best Restaurant, Ministry of Crab is a Sri-Lankan restaurant serving dishes, which Singaporeans would be very familiar with – crabs! Founded by Dharshan Munidasa, Ministry of Crab whips up signatures such as the Chilli Crab and Pepper Crab, alongside gigantic Freshwater Prawns accompanied with rice and vegetarian dishes back in their home country.
Lovers of these sea creatures now have the chance to savour Chef Munidasa’s creations. Ministry of Crab will be cooking at Shangri-La Hotel over a 3-day pop-up event from 11 to 13 July 2018.
Sit through a five-course meal that will take you on a culinary journey led by Chef Munidasa and his team from Ministry of Crab.
Start with the Crab Liver Pate – a unique spun from the pates you would find in French restaurants. This was blissfully tasty with crab and the ultra-smooth and creamy consistency made a heavenly spread across the crunchy melba toast.
The second course was Baked Crab which was likened a crab risotto. Served in a crab-shaped bowl specially brought in by chef Munidasa, the portion was surprisingly more filling than it looked, with superbly generous crab meat.
The much anticipated Garlic Chilli Prawn caused a commotion with its ginormous size. These Sri-Lankan freshwater prawns were meaty and firm. Cooked with Italian olive oil, Japanese soy sauce, garlic and chilli flakes in Ministry of Crab-style, the flavours were delicate on the meats and subtle. There’s hint of spice and a little garlicky taste. Paired with the rustic bread made by Shangri-La Hotel, I can’t imagine that bread could actually go well with the broth. Speaking of details, the butter imprinted with a crab on it got me admiring it for a moment and more.
The forth course was another favourite of mine, and probably everyone else’s at the table too. The popular Pepper Crab made its appearance prepared in a special concoction of pepper corns and pepper stock. It was a peppery affair with really tender and sauce-soaked crab meat. Addictive. Even the pincers were as huge as my hand!
Dessert was a deconstructed lemon tart. Lemon curd were squeezed onto crumbly biscuit base and stuck with meringue chips. Somehow these tasted sweeter than the yuzu strawberry sorbet on the side, which refreshed my palate instantly with its acerbity.
Free-flow alcohol will be served throughout the meal.
Venue: The Dutch Pavilion, Shangri-La Hotel, Singapore
Timing: 11 to 13th July 2018, 7PM – 9:30PM
Tel: +65 6123 4398 or email firstname.lastname@example.org
More details: https://www.facebook.com/events/464926157270455/
Ministry of Crab
Shangri-La Hotel Singapore
22 Orange Grove Road, Singapore 258350
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