I never took notice of the type of crabs I had, as an amateur all I knew of was Alaskan and Sri Lankan crabs, named after the country they are imported from; this is the first time I remember having Dungeness crab which is a type and not named after it’s place of origin.
If I’d offer my smattering, this crab was less meaty compared to the live chilli crab we had, but it’s meat was still adequately supple. The white pepper sauce also had a nice kick and pair well with leek, peppercorn, plus the crab meat you’d mop it in.

Thank you Burpple & TungLok for this invited tasting to try the establishment’s premium seafood repertoire!