Ministry of Crab in Bangkok offers a distinctive dining experience centered around fresh, high-quality crustaceans, particularly Sri Lanka's iconic lagoon crab.
The two-storey, colonial-style restaurant is an extension of the original Ministry of Crab in Sri Lanka, which has earned recognition on Asia’s 50 Best Restaurants list. The Bangkok branch maintains the same commitment to freshness, with a strict no-freezer policy and a focus on wild-caught mud crabs sourced from Samut Songkhram and Sri Lanka.
The menu is straightforward, emphasizing simple cooking techniques that allow the quality of the ingredients to stand out. The signature Pepper Crab, served with a peppercorn and pepper dashi sauce, is a highlight, offering a robust flavor that pairs well with the restaurant’s wood-fired Kada bread. The Garlic Chilli Crab, another popular dish, incorporates a blend of Italian olive oil, Sri Lankan chili flakes, and Japanese soy sauce, providing a more aromatic experience without overpowering spiciness.
Beyond crab, the menu features other seafood options, including the Clay Pot Prawn Curry, which comes with a rich sauce and charcoal-grilled bread. The Crab Liver Pâté, made from 15-20 crabs per portion, offers a rich, umami flavor, especially when paired with melba toast and a touch of Kithul treacle. The Kaphrao Crab, a nod to Thai cuisine, is notable for its spiciness and is served with steamed Japonica rice.
Great place for a seafood lover.
Desserts are limited but thoughtfully crafted, with the Coconut Crème Brûlée standing out for its unique presentation in a coconut shell and its blend of textures. Overall, Ministry of Crab in Bangkok offers a focused menu that emphasizes the freshness and quality of its ingredients, particularly its crabs, while providing a dining environment that is both casual and carefully curated.
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