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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 dishes using the highest quality 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

Welcome to Ministry of Crab! Listed as one of Asia’s 50 Best Restaurants from 2015 – 2020, this restaurant is a result of two decades of discovering fine ingredients on our island and applying the philosophies of Washoku to create dishes with honest yet bold flavours. We are committed to serving you the freshest food possible, and to do so our kitchen employs a game-changing no-freezer policy. I hope you enjoy your experience with us. Keep Calm and Crab on!

Mahela Jayawardena

Welcome to Ministry of Crab! We invite you to experience the flavours of Sri Lanka; our fresh ingredients and our amazing Lagoon Crab. Through the partnership between Kumar, Dharshan and myself, we have created a restaurant that we hope will bowl you over. Thank you for dining with us.

The Constitution

the-constitution

The Constitution

Article I

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 don't buy anything frozen and we do not freeze our seafood. The only use we've found for freezers is storing our food refuse for disposal.

Article III

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, such as our sister restaurant Nihonbashi.

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 aspire 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 enjoyed by Sri Lankan Crab 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 Mud Crab here in their home country.

Article IX

Our crabs are not farmed and are wild-caught. 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 to preserve the floor and walls. Your chair may wobble a bit, but we hope you will enjoy such charms!

Article I

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 don't buy anything frozen and we do not freeze our seafood. The only use we've found for freezers is storing our food refuse for disposal.

Article III

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, such as our sister restaurant Nihonbashi.

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 aspire 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 enjoyed by Sri Lankan Crab 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 Mud Crab here in their home country.

Article IX

Our crabs are not farmed and are wild-caught. 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 to preserve the floor and walls. Your chair may wobble a bit, but we hope you will enjoy such charms!

Amendments

PEPPER CRAB

Black Pepper has been the true “king of spice” of Sri Lanka for centuries, since red chilli was not native to the island. This signature dish is made using  peppercorns that are hand-crushed and rolled on a “miris gala” (traditional grinding stone), whole peppercorns and a pepper dashi, fusing two native Sri Lankan ingredients together: Black Pepper and Mud Crab.

CHILLI CRAB

This dish gave Sri Lankan crabs the iconic status they enjoy in South East Asia. Our version is created with Dharshan’s original recipe, that uses the fiery red chillies of Sri Lanka; adding a warmth, sweetness and incredible depth of flavor to the dish.

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

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 Mud Crab adds an unbelievable depth to the flavoured oil, which is great to be soaked up with our popular Kade Bread.

Also available

Garlic Crab – the non-spicy version of the Garlic Chilli Crab
Garlic Pepper – where spicy peppercorns 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. 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

16

A flavour bomb that substitutes crab with savoury button mushrooms in a rich béchamel sauce. Spice up this delicious starter with a dash of homemade hot sauce!

MOC(K) BAKED CRAB

6

A flavour bomb that substitutes crab with savoury button mushrooms in a rich béchamel sauce. Spice up this delicious starter with a dash of homemade hot sauce!

AVOCADO CRAB SALAD

11

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

CRAB LIVER PÂTÉ

12

Our creamy crab liver pâté is an umami flavour bomb. Add a drop of Kithul Treacle (palm sugar syrup) to round out the dish with an incredible smoky sweetness. 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 Freshwater Prawns of Sri Lanka, also known as Lake Lobsters, 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. They 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

30(SERVES 2-4)

A combination of Freshwater and Black Tiger Prawns adding up to half a kilo, to make the stock extra flavoursome, go into this curry. Served with traditional wood fired Kade Bread (it’s reputed to be 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/1本 )

5

Maru Ebi (3 Black Tiger Prawns/3本)

6

Completely deshelled prawns grilled on a skewer. Request a pinch of chilli if you’d like.

PRAWN BISQUE

16

This hearty bisque blends the fresh flavour of Sri Lanka’s amazing Freshwater Prawn with a combination of local spices. Served with traditional wood fired Kade Bread.

SMALL PLATES

OYSTER SIXERS

11

These Warm Water Oysters taste much better when served at a lower temperature than their habitat environment, which is why we shuck and chill them for at least 6 hours. Served with our homemade hot sauce and aged soy sauce.Use 2 – 3 drops on each oyster and a dash of freshly squeezed lime! Comes in a set of six.

WITH VODKA

14

CLAMS

7

A favourite among our regulars, these clams are fresh and made to a simple Japanese preparation of butter and soy sauce.

RICE

Steamed Japonica Rice

2

Garlic Rice

5

JAPANESE STYLE FRIED RICE

Kani Chahan (Crab)

16

蟹チャーハン

Ebi Chahan (Prawn)

16

海老チャーハン

Negi Chahan (Leek)

5

ねぎチャーハン

VEGETABLE SIDES

KanKun Garlic

4

KanKun Garlic & Egg

4

Button Mushrooms

4

Mixed Vegetables

4

CHICKEN

CHICKEN CURRY RICE

11

À la minute boneless dark meat chicken curry with bold, spicy tones. Served with steamed rice, Pol Sambol and a fried egg.

ALSO AVAILABLE WITH KADE BREAD

CHICKEN TERIYAKI (REGULAR/EXTRA SPICY)

10

True to Dharshan’s Japanese heritage this teriyaki sauce is two decades old and is made without any preservatives or artificial taste enhancers. Never frozen boneless chicken is then cooked on hardwood charcoal to create this sweet yet tangy dish.

OLIVE OIL & SOY SAUCE GRILLED CHICKEN

9

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

SEER

SEER TERIYAKI (REGULAR/EXTRA SPICY)

14

Sri Lanka’s favourite fish, cooked on charcoal with Dharshan’s homemade teriyaki sauce to create a truly Japanese flavour.

SEER BATAYAKI

12

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

OLIVE OIL & SOY SAUCE GRILLED SEER

12

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

BREAD

KADE BREAD

2

18 cubes of traditional Sri Lankan wood fired bread.

GARLIC BREAD

2

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

POL SAMBOL (WITH MALDIVE FISH)

2

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’ (grinding stone), as a mixture of coconut, chilli and onion. This dish is created with Maldive Fish from our sister restaurant in Maldives and is a great accompaniment to our curry dishes and Kade Bread.

THIRST QUENCHERS

ICED TEA SODA

3

Our Iced Tea Soda is a refreshing, all-natural alternative to traditional soft drinks.

GINGER BEER

2

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

CENTELLA 500ML

3

FRESH FRUIT JUICES

COLD PRESSED ORANGE JUICE

6

JUST THAMBILI (BOTTLED, CHILLED PURE KING COCONUT WATER)

3

PASSION FRUIT JUICE/SODA

2

LIME JUICE/SODA

3

STILL & SPARKLING WATER

MINERAL WATER IN A CARAFE 1L

2

As a means of reducing our carbon footprint, our water is transported in large 20L reusable containers and is served in a carafe.

OLU MINERAL WATER 625ML

2

SAN PELLEGRINO 500ML

5

SAN PELLEGRINO 1L

7

ACQUA PANNA 1L

7

CLUB SODA

2

DESSERT

CHOCOLATE BISCUIT PUDDING

5

Adding a touch of sophistication to the classic Sri Lankan dessert, we created our signature Chocolate Biscuit Pudding with rich Swiss dark chocolate in individual portions topped with whipped cream.

COCONUT CRÈME BRÛLÉE

4

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

4

SHORT BLACK

4

CAFÉ AU LAIT

4

MACCHIATO

4

BLACK & GREEN TEA

FIRST FLUSH UVA

2

NUWARA ELIYA

2

RUHUNA

2

DIMBULA

2

KANDY

2

SENCHA

4

PRICES ARE IN US DOLLARS
AND ARE INCLUSIVE OF SERVICE CHARGES AND TAXES

HASHTAG US!

#MINISTRYOFCRAB #CRABZILLA

#PRAWNZILLA #KEEPCALMANDCRABON

PRICES ARE IN US DOLLARS
AND ARE INCLUSIVE OF SERVICE CHARGES AND TAXES

HASHTAG US!

#MINISTRYOFCRAB #CRABZILLA

#PRAWNZILLA #KEEPCALMANDCRABON