Ministry of Crab Bangkok

Original Recipe Pepper Crab: Black Pepper has been the true 'king of spice' of Sri Lanka for centuries. Hand-crushed and rolled on a 'miris gala'. Steamed Crab with Butter: This dish is the best way to appreciate the full flavour of these amazing crustaceans. Olive Oil Garlic Chilli Crab: A Ministry of Crab original, where Mediterranean flavours and Japanese food philosophies meet Sri Lankan Crab. Sri Lankan Curry Crab: A traditional Sri Lankan curry that combines Sri Lanka's freshest crabs with an array of Sri Lankan spices and sprigs of drumstick leaves. Chilli Crab (MOC Version): Inspired by the famous Singapore Chilli Crab, created with our own unique version. Spicy Thai Basil Crab: Inspired by the vibrant street food of Thailand, fresh Mud Crab and an aromatic Thai Basil sauce are artfully combined.

Inspired by the classic, Dharshan created this version as he feels that the 'main ingredient in Baked Crab should be crab'. Likened by many to a crab risotto, this dish is rich and savoury with a hint of soy sauce that brings out the umami.

Alternative version of the Baked Crab.

20g, with Melba Toast. 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.

Deshelled mud crab meat stir fried with garlic, chilli and Thai basil, similar to how a kaphrao would be created. The fresh crab meat adds a new dimension to this iconic Thai dish!

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

A combination of Freshwater and Black Tiger Prawns adding up to half a kilo, to make the stock extra flavoursome, go into this spicy curry. Served with traditional wood fired Kade Bread. (Serves 2-4)

18 cubes of traditional Sri Lankan wood fired bread.

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

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

These warm water oysters taste much better when served at a lower temperature than their habitat temperature, 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.

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

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

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.

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

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

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

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

Made à la minute to a Sangakkara family recipe, our Pol Sambol is hand-scraped to order before being ground on a traditional 'miris gala' (grinding stone), as a mixture of coconut, chilli and onion. It is a great accompaniment to our curry dishes and Kade Bread.

A unique concoction of passion fruit pulp, and vanilla infused absolut vodka.

A boozy concoction of gin, rum, vodka, tequila, and triple sec, with flavours of peach tea & syrup. Our twist on the long island iced tea.

Chrysanthemum infused Absolut vodka, with flavours of lychee, fresh ginger, and lime topped with a splash of Bundaberg ginger beer.

Barcardi rum, lychee, pink dragonfruit, with a touch of triple sec. A refreshing drink, perfect for Bangkok weather.

Refreshing flavours of cucumber, lemon and elderflower with Hendricks gin & a splash of tonic.