Ministry of Crab is paradise for gourmands with a craving for perfectly cooked crustaceans. The original branch in Sri Lanka has held a spot on Asia’s 50 Best Restaurant for five consecutive years, and its popularity has allowed it to enjoy a presence in several Asian countries, including Thailand.
“I’m Japanese-Sri Lankan. That [probably] influences the way I cook without any technical boundaries,” says Dharshan Munidasa, Ministry of Crab’s co-founder and the Bangkok branch’s head chef.
The crustacean specialist takes pride in serving Sri Lankan crab. Chef Dharshan claims that you don’t need much, apart from a few ingredients and simple cooking techniques, to bring out the very taste of this aquatic diamond. “The food is going to be great as long as the ingredients are fresh,” he explains.
A majority of the crab dishes at Ministry of Crab are simply steamed and then complemented with a tasty sauce. Pepper Crab, for instance, the restaurant’s signature dish, is served with a hot sauce made with peppercorns and pepper stock. Meanwhile, Garlic Chilli Crab takes its flavors from multicultural sources—its sauce is made with Italian olive oil, Japanese soy sauce and Sri Lankan chilli flakes. (The price of each dish varies according to the size of the crab.)
There’s more to the menu than just crab. Shrimp enthusiasts can enjoy Clay Pot Prawn Curry (B1,380), a hot and heavy number that comes with a flavorful sauce and charcoal-grilled bread. The dish is best paired with pol sambol (B180), a Sri Lankan condiment in which coconut flakes are seasoned with chili, lime juice and shallots. In fact, the sambol is a wonderful and refreshing complement to nearly every dish on the menu. Highly recommended.
Some other dishes worth a shout-out are the Sri Lankan-style garlic bread (B80), Leek Fried Rice (B180) and Ministry of Crab’s sole dessert Coconut Creme Brulee (B250).
