CRABS FLOWN IN EVERY OTHER DAY
Ministry of Crab, consecutively listed on the Asia’s 50 Best Restaurants list from 2015 to 2022, takes its governance seriously. Because it is committed to serving the freshest seafood, the restaurant has a no-freezer policy. Working with its network of crab fishermen all around Sri Lanka, live, wild-caught crabs are flown in directly three times a week.
“That’s different from what other restaurants do,” Munidasa said, and, he added with full disclosure, “it will be a little bit more pricey because of that.”
But, with a dish like the Pure Crab, which must be ordered at least six hours in advance, the difference is immediately apparent in the firm, bouncy flesh and intense sweetness. Simply steamed and chilled, the crab doesn’t even need the accompanying condiments of melted butter, calamansi ponzu and a chilli vinegar inspired by chicken rice chilli. “Order male crabs for more claw meat, and female crabs for tender sweet meat,” the menu advises.
