This dish requires advance order but it is worth it because apart from the fresh and tasty crabs, the rice itself is a sticky, chewy flavourbomb.
The reason for its umami overload is due to the juices from the crabs and prawns that drip into the rice during the steaming process. And let’s not forget, there’s chopped up pieces of mushroom, dried shrimp and “lap cheong” mixed in as well.