Review

Ministry of Crab is a celebration of the Sri Lankan lagoon crab, conceptualised years ago in Colombo by globally renowned culinary guru, chef Dharshan Munidasa. This Bangkok outpost is now a favourite with local residents and visiting tourists. The trademark wooden and vibrant orange interior sets the scene for an elegant dining experience, exploring this delicacy in its many forms. At the kitchen helm is native Sri Lankan chef Harsha Madhuranga De Silva, who knows how to make this spectacular ingredient shine. Begin with krapao crab, deshelled mud crab meat stir-fried with garlic, chilli, and Thai basil, presenting a new dimension of succulent crab. Proceed with warm water oysters bathed in homemade hot sauce or clams in a Japanese preparation of butter and soya sauce jus. Which size crab should you enjoy? Ranging from 500g all the way up to the impressive 2kg crabzilla, depending on how many friends will be sharing this feast. The signature sauce is black pepper; however, olive oil, garlic, and chilli run a close second. Side dishes of traditional wood-fired bread and stand-out garlic bread are a must for mopping up every drop of sauce, while Japonica rice options are equally recommended. Finish with coconut crème brûlée, torched at tableside. The wine list is concise, and peach iced tea soda is a thirst quencher par excellence.