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It doesn’t matter that these hard-shelled crustaceans roam the bottom of the ocean floor. When it shows up on Master Chef Chan Hwan Kee’s plates, crab is king. We are talking about Sri Lanka crabs here.

From now to 31 July 2013, Min Jiang at Goodwood Park Hotel is having a Sri Lanka crab promotion. Sri Lankan crabs, also known as mud crabs, are coveted for their succulent sweet, dense white meat. Crab lovers will enjoy five tantalising options of crab dishes specially created by Chef Chan. Each dish features a different preparation method including steaming, braising, sautéing and deep-frying.

Pique your palate with crispy fried crabmeat and green apple rolls ($24++ for 6 pieces), a luxurious spring roll with tangy diced apples for a refreshing bite. For a fiery kick, the Sichuan flavours wok braised Sri Lankan crab with dried red chillies and pickled vegetables ($7++ per 100grams – see main photo above) will not diappoint. For a more soothing comfort dish, go for the Braised ‘bee hoon’ with whole Sri Lankan crab and Sichuan vegetables ($7++ per 100grams). Besides enjoying the popular local favourite of Sautéed Sri Lankan crab with creamy salted egg yolk sauce ($7++ per 100grams), you can also opt for steamed Sri Lankan crab claw in egg white with black truffle shavings ($16++ per order), which showcases the delicate and innate sweetness of these crabs.

Steamed Sri Lankan Crab Claw in Egg White with Black Truffle shavings

Steamed Sri Lankan Crab Claw in Egg White with Black Truffle shavings

For reservations, please call 6730 1704.

Min Jiang at Goodwood Park Hotel
Goodwood Park Hotel, 22 Scotts Road, Singapore 228221
Tel: 6730 1704
Opening Hours: Lunch: 11:30am to 2:30pm (Mon-Sat), 11am to 2:30pm (Sun); Dinner: 6:30pm to 10:30pm (Mon-Sun)

Author: Javan Ng

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