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Sri Lankan crab (weighing between 800 to 850 grams) in Indo Curry style. Fresh, sweet, firm crab meat with rich gravy packed full of crustacean flavour. The curry has a thinner, soup-like consistency and I can't stop slurping the gravy!
Order chef's Wok-Fried XL Crabs ($70/kg; prepared using Live Sri Lankan crabs; each about 800-850g) in an intense, lip-smackingly rich Indo Curry sauce.
Slurping good Indo Curry Crab that you can't find anywhere else in SG but here by the chef who specializes in sauces. Reminded us of our good ol' laksa (but not as thick) and so shiok to dip into with those piping hot fried mantous! Other sauces on the menu for crabs include Black Pepper, Salted Egg, Chilli and Bee Hoon Soup. Browse through the menu and you'll spot even more specially created sauces like the drunken series for their XL Pork Ribs. Think Butter Champagne, Citrus Champagne and Butter Beer!
Thank you to the lovely @biglazychop for hosting us and @burpple for the invite! 🙆🏻
BLC's indo curry crab (nope, no affiliation to Indomie) is best described as the love child of laksa and a thick Nyonya curry. Fresh, succulent crab swims in an ocean of lusciously lovely curry gravy that is best savored with either fried mantou or good ol' white rice. The gravy itself is the main attraction. Ever had a laksa that was so tasty but yet so utterly unfulfilling due to the gravy lacking that all important gao-ness? Well, this right here is the solution, and it is superbly shiok.
Thanks @burpple for inviting me for my very first and very fantastic Burpple tasting, and to Big Lazy Chop for hosting!
We thoroughly enjoyed this Indo Curry Crab with sauce that reminds us of Laksa. Finger-licking goodness! Soak up the sauce with steamed or pan-fried Mantou ($0.60++ /pc.)
#BigLazyChop #DaLanPai *
We had their Wok-Fried XL Crabs featured Live Sri Lankan Import Crab with each weighing between 800 to 850grams which can be done in 5 different styles - Black Pepper, Indo Curry, Salted Egg, Chilli and Bee Hoon. Their black pepper sauce blends various sauces with crushed peppercorns and is wok-fried with crabs (almost the same size with your face) until it becomes one with it as a thick rich reduction. Addicting spiciness with a little sweetness, this is a dish that is worth getting your hands dirty for.
Thank you @biglazychop for having us the other night and @foodnewspr for the invitation.
