For four years now, Chimes celebrates Crab Fest every October. This year’s installment features 6 sumptuous crab dishes to choose from. We tried 2 of them.
We had Singapore Chili Crab and Singapore Pepper Crab – which are always in the menu all-year long.
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| Singapore Chili Crab |
The chili crab is a mud crab in a “sensuous” and “sweet yet savory” fluffy texture sauce. I like the balance of sweet and spicy flavors in it. Spicy but not “hot.”
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| Singapore Pepper Crab |
The pepper crab is a mud crab smothered in a rich semi-thick sauce spiced with black pepper, chili and ginger. It leaves a zestful taste in the mouth.
We preferred rice to go along with our orders. You can ask Mantau buns if you’re into less-carb.
Each serving is 450 – 500 grams. It’s huge and so fatty (full of hearty aligue or crab roe). They are served partially cracked, though you still have crab mallets and claw crackers with dull knife on your table – which I’m not really good at.
The best way to enjoy crabs is to go messy with your hands, I know. But since we are also mindful of our very makulit na baby, we had to use the utensils. I know. We had to take half of our food in parcel so we could go all out at it at home. 🙂 Sorry Mr. Crab!
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| Prawn Har Kau |
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| Prawn Crackers |
The crabs are originally sourced from Singapore and Indonesia – a real far eastern flavor indeed.
The other 4 crab dishes on the Crab Fest menu are:
- Malaysian Butter Crab – mud crab flavored with chili and crispy curry leaves in an “East meets West” flavorful butter sauce
- Salt ‘n Pepper Crab – mud crab in crispy salt and pepper coating
- Sri Lankan Crab Curry – traditional Sri Lankan crab curry with drumstick leaves
- Asian Steamed Crab – steamed mud crab in lemon butter sauce flavoured with lemongrass