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The Declaration

Ministry of Crab was created as a culinary homecoming of Sri Lanka’s legendary lagoon crab, which has long gained popularity outside of the island.

The Crabs are the ‘stars of the show’ at Ministry of Crab, ranging from 500g ‘1/2 Kilo’ crab to 2KG ‘Crabzilla’ plated up in a variety of ways from fiery Pepper Crab to the unique Garlic Chilli Crab and the succulent Baked Crab. We also celebrate Sri Lanka’s fine seafood; from amazing King Prawns found in the rivers running across the island to fresh Clams and Oysters from the lagoons.

We believe that freshness is of the utmost importance and employ a no-freezer policy in our restaurant to serve you the best using the highest quality of ingredients.

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Kumar Sangakkara

Welcome. Ministry of Crab is a celebration of Sri Lanka; our heritage and our wonderfully fresh and diverse ingredients. For me, this is the realisation of my dream to be part of a culinary experience that I hope will enthral your taste buds and leave you happy, and wanting more. Enjoy.

Dharshan Munidasa

When applying a Japanese mind set to cuisine in Sri Lanka, one pays more attention to the supply chain. Nihonbashi made me discover fish markets and their amazing array of seafood, and this restaurant is a result of a decade and a half of discovery. Hoping you enjoy what the Ministry of Crab has on offer, we are merely messengers of great ingredients.

Mahela Jayawardena

Ministry of Crab is a maiden innings for me & I hope this partnership with my long time batting partner Kumar & our new coach Dharshan will be a knockout. Hope you all will be bowled over :)

The Constitution

the-constitution

The Constitution

Article I

We only serve the best catch of the day. When it comes to crab, we don't serve them small, meatless, with one claw missing, or with unevenly sized claws – only the best of the catch.

Article II

We won't buy anything frozen, and we do not freeze our seafood. The only use we've found for freezers is to store our food refuse for disposal.

Article III

We know that all the fish in the sea can be eaten as sashimi. If a restaurant serves good quality seafood it should be able to serve it as sashimi. Many don't/can't/won't. We do.

Article IV

We treat all our ingredients with the utmost respect using techniques, which stem from Japanese culinary philosophies and practices. These same principles are employed at the finest Japanese restaurants around the world.

Article V

We consider forks and knives merely an option. We have specialized crab utensils to help you pry succulent crab meat from its shell, but digging in with your hands is NOT frowned upon.

Article VI

We aim to remind you that Sri Lanka is a beautiful island nation, which is reflected in the seafood available to us. Our oceans, unlike those in many Southeast Asian countries, are clean and this is why our seafood is simply amazing.

Article VII

We aim to be one of the lowest "food-mile" restaurants in the world; hence we do not import any major ingredients.

Article VIII

We are proud of the reputation Sri Lankan crabs enjoy in Singapore - thank you Singapore! But we're even prouder of being the first institution in Sri Lanka dedicated to serving you the best of our crabs here in their home country.

Article IX

Our crabs are not farmed and are caught in the wild. Their supply is based on the daily catch which is absolutely dependent on rainfall, strong winds and ambient temperature. We apologize in advance if the size of crab you require is not available. We consider it a privilege to serve you this crab in Sri Lanka, the true home of the legendary Sri Lankan Crab.

Article X

We are privileged to be serving you inside a building that was constructed over 400 years ago by the Dutch. We designed this restaurant to exemplify the beauty and history of this building, using special methods in order to preserve the floor and walls. Your chair may wobble a bit, but we hope you will enjoy such charms!

Article I

We only serve the best catch of the day. When it comes to crab, we don't serve them small, meatless, with one claw missing, or with unevenly sized claws – only the best of the catch.

Article II

We won't buy anything frozen, and we do not freeze our seafood. The only use we've found for freezers is to store our food refuse for disposal.

Article III

We know that all the fish in the sea can be eaten as sashimi. If a restaurant serves good quality seafood it should be able to serve it as sashimi. Many don't/can't/won't. We do.

Article IV

We treat all our ingredients with the utmost respect using techniques, which stem from Japanese culinary philosophies and practices. These same principles are employed at the finest Japanese restaurants around the world.

Article V

We consider forks and knives merely an option. We have specialized crab utensils to help you pry succulent crab meat from its shell, but digging in with your hands is NOT frowned upon.

Article VI

We aim to remind you that Sri Lanka is a beautiful island nation, which is reflected in the seafood available to us. Our oceans, unlike those in many Southeast Asian countries, are clean and this is why our seafood is simply amazing.

Article VII

We aim to be one of the lowest "food-mile" restaurants in the world; hence we do not import any major ingredients.

Article VIII

We are proud of the reputation Sri Lankan crabs enjoy in Singapore - thank you Singapore! But we're even prouder of being the first institution in Sri Lanka dedicated to serving you the best of our crabs here in their home country.

Article IX

Our crabs are not farmed and are caught in the wild. Their supply is based on the daily catch which is absolutely dependent on rainfall, strong winds and ambient temperature. We apologize in advance if the size of crab you require is not available. We consider it a privilege to serve you this crab in Sri Lanka, the true home of the legendary Sri Lankan Crab.

Article X

We are privileged to be serving you inside a building that was constructed over 400 years ago by the Dutch. We designed this restaurant to exemplify the beauty and history of this building, using special methods in order to preserve the floor and walls. Your chair may wobble a bit, but we hope you will enjoy such charms!

Amendments

PEPPER CRAB

Even before this building was constructed, Black Pepper was the King of Spice in Sri Lanka. All our curries were black, as Red Chilli was not native to the region. This dish, which is made using hand crushed pepper corns (rolled on a traditional miris gala), whole pepper corns, and a pepper stock, fuses two ingredients endemic to Sri Lanka.

CHILLI CRAB

This dish gave Sri Lankan crabs the iconic status they enjoy in South Asia. Our version makes use of the variety of chillies available to us here in Sri Lanka, to create a warmth, a sweetness, and an incredible depth of flavour.

CURRY CRAB

A traditional Sri Lankan curry that combines Sri Lanka’s freshest crabs with an array of local spices and sprigs of drumstick leaves.

GARLIC CHILLI CRAB

This is a Ministry of Crab original where Mediterranean and Japanese food philosophies meet Sri Lankan crab. It is a blend of the distinct flavours of Italian olive oil, garlic, Sri Lankan chilli flakes, and Japanese soy sauce. The thick shell of the Sri Lankan lagoon crab adds an unbelievable depth to the flavoured oil that is great to soak up with our popular ‘Kade’ Bread.

Also available

Garlic Crab – the non-spicy version of the Garlic Chilli Crab Garlic Pepper – where spicy pepper corns are substituted for the Sri Lankan chilli flakes

BUTTER CRAB

This dish is the best way to appreciate the full flavour of these amazing crustaceans – it also happens to be Kumar’s favourite. Our Butter Crab is best served chilled, with warm butter (6 hours’ notice required). However, we are also happy to make this dish available warm (no prior notice required). Order male crabs for more claw meat, and female crabs for tender sweet meat.

BAKED CRAB

2,500

Inspired by the classic, Dharshan created this version as he feels that the, “main ingredient in Baked Crab should be crab.” Likened by some to a Crab Risotto, our Baked Crab makes a satisfying starter or a tasty side. Please understand that we require a minimum of 3 hours’ notice to prepare this dish, as it is made to order.

AVOCADO CRAB SALAD

1,600

Steamed and chilled white meat of crab gently mixed into a wasabi mayonnaise and served in half an avocado.

CRAB LIVER PÂTÉ

2,200

Our creamy Crab Liver Pâté is a decadent treat that’s served with Melba toast. Limited quantities available daily.

crab-image

Availability of crab sizes depends on the weather gods and various other factors. We apologise in advance if the size of crab you want is not available.

“THERE ARE NO REGULATIONS AGAINST HARVESTING BABY CRAB, BUT AT MINISTRY OF CRAB WE BELIEVE IN SUSTAINABILITY AND DO NOT SERVE CRABS BELOW 500G. WE HOPE THAT YOU TOO WILL TAKE THIS MESSAGE WITH YOU AS YOU GO ON TO ENJOY YOUR CRAB IN SRI LANKA AND AROUND THE WORLD.”

prawn-image

The King Prawns of Sri Lanka are giants compared to their counterparts and it is very rare to find a consistent supply of prawns of this size. In fact, Sri Lanka has the distinction of being one of a very few countries blessed with this culinary gem. These prawns are farm hatched and released into the wild, growing to great sizes in the amazing lakes built by our Kings.

ENJOY THEM IN A VARIETY OF SIZES AND COOKING STYLES

Chilli Prawns Pepper Prawns Garlic Prawns Butter Soy Prawns
Garlic Chilli Prawns Garlic Pepper Prawns Olive Oil & Soy Prawns

CLAY POT PRAWN CURRY

4,600(SERVES 2-4)

Half a kilo of prawns (we use two types to make the stock extra flavoursome) go into this curry. Served with traditional wood fired ‘Kade’ Bread, some have called this the best prawn curry in the country.

EBI SHIOYAKI

A traditional Japanese dish, our Ebi Shioyaki (salt-grilled prawn) is cooked with sweet, natural salt on hard wood charcoal.

Black Tiger Prawn (Per Prawn)

600

Maru Ebi (3 Peeled Black Tiger Prawns)

800

Completely de-shelled prawns grilled on a skewer. Ask for a pinch of chilli if you like.

KING PRAWN BISQUE

2,400

This hearty broth blends the fresh flavour of Sri Lanka’s amazing King Prawns with a combination of local spices. Enjoy the succulence of the tender prawn meat, as its seasonings compliment every bite you take. Served with traditional wood fired ‘Kade’ Bread.

SMALL PLATES

OYSTER SIXERS

2,200

Chilled freshly shucked oysters served with our homemade hot sauce and aged soy sauce. Use 2 – 3 drops of each per oyster and enjoy! Comes in a set of six.

WITH VODKA

2,900

CLAMS

1,400

A simple Japanese preparation made with butter andsoy sauce, these clams are fresh and make a greatstarter.

RICE

RICE Japanese Rice-Small

400

RICE Japanese Rice-Small

400

Japanese Rice-Large

600

Garlic Rice

1,000

Leek Fried Rice

1,000

Prawn Rice

2,000

Kani Chahan Japanese style Crab Fried Rice

2,500

VEGETABLE SIDES

KanKun Garlic

600

KanKun Garlic & Egg

700

Button Mushrooms

800

Mixed Vegetables

700

CHICKEN

CHICKEN CURRY RICE

2,100

Served with Japanese sticky rice, Pol Sambol and a fried egg, this dish was featured on Dharshan’s TV show and described by Mahela as ‘legendary’.

ALSO AVAILABLE WITH ‘KADE’ BREAD

CHICKEN TERIYAKI

2,000

A Japanese favourite made with Dharshan’s own teriyaki sauce recipe from our sister restaurant Nihonbashi. starter.

OLIVE OIL & SOY SAUCE GRILL CHICKEN

1,800

Tender chicken leg meat coated with a lightly whisked olive oil and soy sauce foam and chargrilled to perfection. starter.

SEER

SEER FISH TERIYAKI (REGULAR/EXTRA SPICY)

2,700

Sri Lanka’s favourite fish cooked in a special teriyaki sauce Dharshan started over 20 years ago.

SEER BATAYAKI

2,400

Fillets of seer lightly sautéed in butter to give it a golden-brown glaze. starter.

OLIVE OIL & SOY SAUCE GRILLED SEER

2,400

Fillets of seer coated with a lightly whisked olive oil and soy sauce foam and chargrilled to perfection.

BREAD

KADE BREAD

400

18 cubes of traditional Sri Lankan wood fired bread.

GARLIC BREAD

300

A thick slice of traditional Sri Lankan wood fired bread glazed in garlic butter and chargrilled.

POL SAMBOL (WITH MALDIVE FISH)

400

Made à la minute, to a Sangakkara family recipe, our Pol Sambol is hand-scraped on order before being ground on a traditional ‘miris gala’.

THIRST QUENCHERS

ICED TEA SODA

500

Our Iced Tea Soda is super popular, and is an all natural, alternative to traditional soft drinks.

GINGER BEER

400

A unique beverage made to a 100 year old recipe using natural Sri Lankan Ginger specially grown in the central highlands of Sri Lanka.

OUR FRESH FRUIT JUICES

COLD PRESSED ORANGE JUICE

1,100

JUST THAMBILI (BOTTLED, CHILLED PURE KING COCONUT WATER)

500

PASSION FRUIT JUICE/SODA

400

LIME JUICE/SODA

500

STILL & SPARKLING WATER

MINERAL WATER IN A CARAFE 1000ML

300

To cut down on the amount of plastic waste generated, our mineral water is served in a carafe, as we reduce our carbon foot print by transporting our water in large 20L reusable containers.

OLU MINERAL WATER 625ML

400

SAN PELLEGRINO 500ML

900

SAN PELLEGRINO 1000ML

1,400

ACQUA PANNA 1000ML

1,400

CLUB SODA

300

CENTELLA (500ML)

500

DESSERT

CHOCOLATE BISCUIT PUDDING

900

Made using dark Belgian chocolate and fresh cream

COCONUT CRÈME BRÛLÉE

800

A tropical island twist on the classic French
dessert. Created using rich coconut milk, this
dish is baked to perfection in a coconut shell.
Crack the caramelized sugar coating to taste the
smooth and creamy custard within!

COFFEE

LONG BLACK

600

SHORT BLACK

600

CAFÉ AU LAIT

700

MACCHIATO

700

BLACK & GREEN TEA

FIRST FLUSH UVA

400

NUWARA ELIYA

400

RUHUNA

400

DIMBULA

400

KANDY

400

SENCHA

600

PRICES ARE ALL INCLUSIVE

HASHTAG US!

#MINISTRYOFCRAB #CRABZILLA

#KINGPRAWN #KEEPCALMANDCRABON

PRICES ARE ALL INCLUSIVE

HASHTAG US!

#MINISTRYOFCRAB #CRABZILLA

#KINGPRAWN #KEEPCALMANDCRABON