HazelDiary

Sri Lanka’s celebrated Ministry of Crab helmed by the renowned Chef Dharshan Munidasa is set to open its doors in Singapore on 3 July 2024 at Dempsey. As the only crab restaurant from Asia to make it into Asia’s 50 Best Restaurants, this marks the brand’s sixth international outpost following successful ventures in Bangkok, Shanghai, Chengdu, Maldives, and Mumbai.

Read more: [SG Food] Ministry of Crab Plates Up the Best Sri Lankan Crustaceans at Dempsey Singapore

Ministry of Crab is committed to delivering the freshest Sri Lankan crabs, air-flown live thrice weekly. The restaurant’s ethos, encapsulated in its “Crab Constitution,” promises diners only the freshest wild-caught crabs, never farmed or frozen. The crabs range from the modest 500g ½ Kilo Crab to the impressive Crabzilla, weighing over 2kg.

The menu is a testament to the restaurant’s dedication to quality and flavor. The Signature Garlic Chili Crab, a fusion of Italian olive oil, Japanese soy sauce, and Sri Lankan crabs, promises an explosion of flavor. For those seeking a spicier kick, the MOC Original Recipe Spicy Crab is a must-try, featuring fiery red chilies from Sri Lanka. Other notable dishes include the Black Pepper Dashi Crab and Sri Lankan Curry Crab, each offering unique flavor profiles.

For prawn enthusiasts, the Prawn Chili Prawn is a standout, with other intriguing options like Butter Soy Prawns, Pepper Prawn, and Olive Oil & Soy Prawn. Fans of the famed Crabzilla and Prawnzilla should keep an eye on the restaurant’s social media channels for availability updates.

We had the pleasure of sampling some of Ministry of Crab’s highlighted dishes, each one showcasing the restaurant’s commitment to quality and flavor. We started with the Crab Liver Pâté ( not captured in photo), a luxurious starter likened to caviar. This dish is made from the liver of the crab, and it was incredibly smooth and flavorful.

Next, we had Pure Crab, a dish that truly allows the natural sweetness of the crab to shine. The crab is steamed and then chilled to enhance its flavors, served with sides of warm butter, calamansi ponzu, and chili vinegar for dipping. It’s a must-try for any crab aficionado.

The Garlic Chilli Prawn was a delightful surprise with the fragrance of garlic and the heat of chili bringing out the sweetness of the prawns. Accompanied by the chargrilled Garlic Bread, which was glazed in a moreish garlic butter. The bread was incredibly addictive, especially when dipped in the savory gravy—I couldn’t get enough.

The star of the show was undoubtedly the Signature Garlic Chilli Crab. This dish marries Italian olive oil, Japanese soy sauce, and Sri Lankan crabs, resulting in an explosion of flavor that left us wanting more. To accompany it, we were served Kade Bread, perfect for mopping up the crab gravy, or chargrilled Garlic Bread.

For those who prefer a more traditional preparation, the Crab Chawanmushi provided a delicate and silky steamed egg custard topped with hand-picked crab meat and a drizzle of garlic chili oil glaze. One of our tablemates humorously remarked that the presentation reminded them of chwee kueh.

For dessert, we indulged in the Coconut Crème Brûlée offering a tropical twist on the classic French dessert.

Beyond crabs, the menu includes a variety of seafood dishes like freshwater prawns, clams, oysters, and fish, alongside non-seafood options such as chicken. A perfect starter is the Crab Liver Pâté, akin to caviar, served with Melba toast and a touch of kithul treacle for a sweet and smoky finish.

To complement the exquisite crustacean dishes, Ministry of Crab offers “Fifty Shades of Rosé,” a curated list of 50 rosé wines from France, Italy, Australia, and Spain. Non-drinkers can enjoy non-alcoholic sparkling iced teas like the Copenhagen Sparkling Tea in various organic flavors.

Address: Ministry of Crab

6 Dempsey Road

Singapore 249683

Opening Hours: 6:00PM-11:00PM

(Closed on Tuesdays)

Website: https://www.ministryofcrab.com/

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Nestled along Tras Street, Ki Su Shoujin Omakase stands out as a fresh addition to Singapore’s culinary scene, brought to you by the team behind Joie by Dozo. Embracing a plant-based omakase concept, Ki Su is a pioneer, offering a distinctive and forward-thinking dining experience.

Read more: [SG EATS] Ki Su Shoujin Omakase at Tras Street Offers Unique Plant-Based Omakase Dining Experience Upon entering Ki Su, guests are greeted by an elegant interior design. The main dining area features a long counter table, where patrons can witness the artistry of each course being meticulously prepared in the open kitchen. Additionally, the restaurant offers two private rooms suitable for larger groups.

Ki Su offers two omakase menus: an 8-course lunch priced at S$88.00++ and a 10-course dinner at S$168.00++. Opting for the dinner omakase, guests are treated to a sequence of inventive meatless dishes, each presenting a contemporary twist on traditional omakase fare.

The dinner omakase menu unfolds with a delightful trio of snacks, including Egg Yolk Toast with Air Flown Tonburi Caviar, Avocado Taco, and Beetroot Cigar.

Next, we had the Nigiri Sushi selection features four distinct types, such as the Shiro Shimeji (White Mushroom), Red Capsicum (reminiscent of tuna sushi), Nasu (Eggplant), and Pumpkin (resembling Uni sushi). Each piece offers a harmonious balance of flavors and textures, showcasing the chef’s creativity.

A highlight of the meal is the Truffle Pate, a decadent creation crafted from nuts and adorned with mustard seeds and a hint of truffle sauce atop a crispy buttery toast. The illusion of foie gras is convincingly achieved. I was amazed with the creation.

The Yakimono course presented two skewers of beancurd skin wrapped with enoki mushroom and cherry tomato, grilled to perfection.

The following course features king oyster mushrooms adorned with shiso leaf, complemented by a sweet pea puree.

Kabutoni, a simmered course, delighted the palate with eggplant, daikon, yuba (tofu skin), and morel mushroom in a flavorful soy sauce and sake broth.

Notable mentions go to the Golden Temaki, a crunchy seaweed handroll filled with maitake mushroom, gold flakes, and egg yolk. The homemade mayonnaise truly shines.

For the Entree, the juicy and meaty Monkey head mushroom took center stage, accompanied by rice popcorn and truffle mashed potatoes. Despite already feeling satisfied, the temptation of the truffle mashed potatoes was simply irresistible.

The meal concludes with a comforting leek-infused soup poured over a baby Napa cabbage. This dish reminds me of a similar dish I had at Chef Chan’s Private Dine recently.

Desserts were a delightful culmination of creativity and flavors, with highlights including a Matcha Bonsai creation and a colorful display of edible flower petals served with Hokkaido ice cream.

While the dinner omakase price may seem steep for a primarily vegetable-based menu, Ki Su Shoujin Omakase presents a novel and commendable concept in plant-based dining.

While it may not align with traditional Japanese omakase expectations, it undoubtedly offers a unique and memorable culinary adventure for those seeking innovative flavors and vegetarian delights.

Address: Ki Su Shoujin Omakase

60 Tras St, #01-01,

Singapore 078999

Opening Hours: Monday – Saturday 12:00PM-3:00PM | 6:00PM-10:00PM

(Closed on Sunday)

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Embark on a delightful journey of joy and savor the vibrant flavors of Holi – India’s Festival of Colours, surrounded by cherished company at the iconic Tiffin Room in Raffles Hotel Singapore. From 18 March to 31 March 2024, Chef de Cuisine Kuldeep Negi presents the exclusive limited-time menu, ‘The Wondrous Flavours of Holi’.

Read more: [SG EATS] Experience the Joy of ‘The Wondrous Flavours of Holi’ Menu at Tiffin Room, Raffles Singapore – Celebrating India’s Festival of Colours

This carefully curated selection caters to both vegetarian and non-vegetarian preferences, with the option for a wine pairing to elevate your celebratory experience. The lunch and dinner menu are priced at S$132++ per guest, while those seeking a refined touch can opt for alcoholic beverage pairings (2 glasses) at S$58++ per guest or (4 glasses) at S$98++ per guest. A dedicated Vegetarian Menu is also available.

Chef Kuldeep’s Welcome sets the tone with Dahi Gujia, featuring stuffed yellow lentil dumplings with sweet yogurt, tamarind, and spicy mint chutney. The dumplings are filled with a nutty filling and topped with flavorful thick yogurt and chutneys for a delightful combination of textures and tastes.

The culinary journey continues with Achari Murgh Tikka Kathi Roll – a pickled spicy tandoori-grilled chicken wrap with beetroot, radish, and onion salad before moving on to the mains. Personally, I enjoyed the impeccable balance of flavors and textures achieved with the thoughtfully chosen ingredients in this dish.

Transitioning to the main course, elegantly presented in their signature dabba, and served in gleaming copper tiers. We delighted in the Tawa Masala Fish – a pan-seared black cod infused with a special blend of spices, onion, and tomato masala. This dish is not only satisfying and nutritious but also bursts with authentic Indian flavors. The chef’s selection of fish for this year’s menu is truly commendable.

The Murgh Madras presents boneless chicken leg in curry leaves, fresh coconut, mustard seeds, and spices. This flavorful dish is a perfect blend of richness and satisfaction, boasting deep and robust flavors.

Pahadi Gosht offers a Himalayan-style lamb chop curry with fresh herbs and spices. The lamb emerges incredibly tender, while the curry exudes a delightful earthy flavor derived from the bones.

Accompany these delights with Shahi Dal – yellow lentil curry with black beans and red kidney beans. The velvety, creamy texture of the lentil’s pairs exceptionally well with naan.

Next, we have the Tomato Mint Pulao – Fragrant and tasty Indian basmati rice with fresh tomato, mint, and cardamom. This rice serves as an excellent accompaniment to all the rich gravies, making it the perfect carbohydrate addition for the evening.

The meal concludes on a sweet note with the delectable trio of desserts: Makai Halwa, Gujia, and Gur Para – sweet corn halwa, traditional sweet dumplings stuffed with coconut and dried fruits, and jaggery bites, respectively. While the sweetness might be on the intense side for my taste, it is characteristic of the typical sweetness found in Indian desserts.

Immerse yourself in the spirit of Holi and celebrate the festival with an unforgettable culinary experience at Tiffin Room. Returning to Tiffin Room is always a delight, and their highly recommended wine pairing adds a perfect touch to the overall experience, creating an ideal complement to the exquisite dishes.

If you intend to opt for the Mera Royal Dabba Lunch Set on weekdays, explore this deal to enjoy some cost savings!!

Address: Tiffin Room
1 Beach Rd,
Singapore 189673
Opening Hours: 7:00AM-10:30AM | 12:00PM-2:00PM | 6:30PM-9:30PM
Website: https://tiffinroom.com.sg/

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Conveniently located on Arab Street, Beyond The Dough stands out as a vibrant addition to the local dining scene. More than just a pizzeria, it seamlessly blends traditional techniques with modern flair while remaining true to the essence of exceptional pizza.

Address: Beyond The Dough Pizzeria

150 Arab Street

Singapore 199832

Opening Hours: Monday to Saturday | Lunch: 11:45AM to 15:00PM (13:45PM Last Order) | Dinner: 17:00PM to 23:00PM (21:45PM Last Order)

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The menu offers four (4) variations including normal, add shrimps, shrimps with vegetables and mantis shrimp cake flavour. The price starts from RM2.50 ~ S$0.71 to RM4.00~S$1.14. The add-ons shrimp only fritters where you literally have the fritters filled with shrimps. The fritters are pre-fried, then crisped to perfection in hot oil just before serving.

The tasty shrimp fritters are paired with a house-made chili sauce. This condiment adds a sharp and spicy kick layered with a hint of lime sourness that elevates the taste experience.

You can also purchase their frozen packs to fry at your comfort home. I bought quite a few packs for my friends to try. They enjoyed it!

Whatsapp the number +6013-723 5526 to order before heading down.

Address: Home Based Fried Prawn Crackers 住家手工式炸虾饼 / Joyce Prawn Crackers & Dessert

31, Jalan Teratai 41,

Taman Johor Jaya,81100 Johor Bahru,

Johor, Malaysia

Opening Hours: Monday-Saturday     10:00AM-5:00PM

(Closed on Sunday)

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