Ministry of Crab Bangkok

Fresh lagoon mud crab, famous for its sweet, firm flesh and impressive size. Available in various sizes and prepared in signature Sri Lankan or Thai styles. Requires using hands and crab crackers to extract the meat from the thick shell.

A rich, risotto-like dish focusing heavily on crab meat. Savory with deep umami flavors from soy sauce. Served in a shell, it is creamy and intense.

A variation of the signature baked crab dish, likely suitable for vegetarians or those avoiding shellfish (check with staff). Savory and creamy texture similar to the original.

A rich, intense spread made from crab liver, similar to foie gras but with seafood depth. Creamy and savory with a hit of umami. Best enjoyed spread on the accompanying crispy toast with a drop of sweet syrup.

Stir-fried deshelled crab meat cooked with spicy Thai holy basil, garlic, and chilies. Aromatic, spicy, and savory. Eat with rice for a classic Thai flavor experience.

Chilled crab meat salad served inside an avocado half. Creamy texture from wasabi mayonnaise with a mild kick. A refreshing and light starter.

Giant river prawns, often called 'Lake Lobsters' due to their massive size and meaty texture. The head is filled with rich tomalley. Served grilled or sautéed in various aromatic sauces.

A spicy, aromatic curry cooked in a clay pot containing a mix of large prawns. The sauce is rich and flavorful from the prawn stock. Served with wood-fired bread for dipping.

Traditional Sri Lankan bread baked in a wood-fired oven. Crispy on the outside and soft inside. Perfect for soaking up curry sauces.

Thick slices of rustic bread topped with garlic butter and grilled. Crunchy, savory, and aromatic. A great accompaniment to seafood dishes.

A smooth, creamy soup made from freshwater prawns and aromatic spices. Rich seafood flavor with a hint of spice. Served with bread for dipping.

Fresh warm-water oysters served chilled to enhance texture. Briny and refreshing. Best enjoyed with the provided hot sauce, soy sauce, and a squeeze of lime.

Fresh clams cooked simply with butter and soy sauce. The broth is savory and rich with umami. Eat the clam meat and sip the flavorful juices.

A spicy chicken curry made with boneless dark meat for tenderness. Served as a complete meal with rice, a fried egg, and coconut garnish. Rich, hearty, and flavorful.

Grilled boneless chicken glazed with a homemade teriyaki sauce. Sweet, savory, and smoky from the charcoal grill. Can be ordered regular or with an extra spicy kick.

Grilled chicken leg meat seasoned with olive oil and soy sauce. Juicy and savory with a charred exterior. A simple but flavorful dish focusing on the quality of the meat.

Seer fish (similar to King Mackerel) grilled with a sweet and savory teriyaki glaze. Firm, meaty fish with a smoky flavor. A fusion of Sri Lankan ingredient and Japanese cooking.

Seer fish fillets sautéed in butter. The fish is firm and meaty with a rich, buttery coating. Simple and elegant.

Grilled seer fish fillets seasoned with olive oil and soy sauce. Firm texture with a savory, charred flavor. Light and aromatic.

Short-grain Japanese rice, steamed until fluffy and sticky. Neutral flavor that pairs perfectly with rich curries and sauces.

Rice fried with plenty of garlic. Aromatic and savory. A flavorful alternative to plain steamed rice.

Japanese-style fried rice (Chahan). Choose from leek, prawn, or crab versions. Savory, fluffy, and wok-fried for a smoky aroma.

Water spinach stir-fried quickly with garlic. Crunchy stems and tender leaves with a savory garlic flavor. A classic Asian side dish.

Fresh button mushrooms, likely sautéed or grilled. Earthy and tender. A simple vegetable accompaniment.

An assortment of seasonal vegetables cooked together. Provides a fresh and crunchy contrast to rich main dishes.

A traditional Sri Lankan relish made from fresh coconut, chili, onion, and cured fish. Spicy, zesty, and texturally interesting. Traditionally eaten mixed with rice or bread.

A fruity and sweet cocktail made with passion fruit and vanilla vodka. Tropical and aromatic.

A potent cocktail combining multiple spirits with peach tea flavor. A local twist on the Long Island Iced Tea. Refreshing but strong.

A floral and spicy drink featuring chrysanthemum vodka and ginger beer. Sweetness from lychee balances the ginger spice. Refreshing and fizzy.

A vibrant pink cocktail made with rum and dragonfruit. Fruity, sweet, and visually striking. Very refreshing in hot weather.

A crisp and floral cocktail with gin, cucumber, and elderflower. Clean, herbal, and slightly sweet. Served chilled.

A classic tequila-based cocktail with lime and triple sec. Served with a salt rim. Choose between the traditional version or the blue curacao variation.

A sophisticated cocktail made with gin or vodka and dry vermouth. Strong, clear, and cold. Typically garnished with an olive or lemon twist.

A refreshing Cuban highball. Made with white rum, sugar, lime juice, soda water, and mint. Sweet, citrusy, and herbaceous.

A classic Italian cocktail made with equal parts gin, vermouth, and Campari. Bitter, sweet, and herbal. Served over ice.

A whiskey cocktail made with sugar and bitters. Stirred and served over a large ice cube. Rich, strong, and smooth.

A vodka and coffee liqueur cocktail. The Black Russian is strong and sweet; the White Russian adds cream for a decadent dessert-like drink.

An Italian wine-based cocktail. Made with Prosecco, Aperol, and soda water. Bubbly, bitter-sweet, and refreshing.

A cocktail containing whiskey, lemon juice, and sugar. Often served with egg white for foam. Sweet, sour, and creamy.

A cocktail composed of champagne and chilled citrus juice, usually orange juice. Light, fizzy, and fruity.

A classic gin-based cocktail with grenadine and egg white. Pink in color, creamy in texture, and sweet-tart in flavor.

A cold coffee-flavored cocktail made with vodka, espresso coffee, and coffee liqueur. Rich, energizing, and smooth.