Third time in the lion city: Ministry of Crab conducts pop-up in Singapore

Saturday, 30 July 2022 00:10 - - {{hitsCtrl.values.hits}}

Team from Ministry of Crab with the team from Shangri-La Singapore

Dharshan Munidasa and his team from Ministry of Crab returned to Singapore for a four-night pop-up from 19 to 22 July at Shangri-La Singapore marking their third time at the flagship property of the Shangri-La group.

Befitting Ministry of Crab’s unique dining experience at the historic Dutch Hospital in Colombo, the pop-up took place at The Dutch Pavilion at Shangri-La Singapore, a quaint colonial building that was formerly a Dutch School. Serving over 200 guests, the signature five-course menu created by Dharshan started off with the Crab Liver Pâté, an umami flavour bomb served with Melba toast; Avocado Crab Salad, a winning combination of decadent crab meat with wasabi mayonnaise served in an avocado and the much-loved Garlic Chilli Prawn, offering a fusion of flavour with an artful combination of Mediterranean and Japanese food philosophies. The main course for the evening was the fiery Pepper Crab made with hand-crushed Black Pepper and Pepper Dashi, creating the signature dish of Ministry of Crab. Ending the dinner on a sweet note was the Coconut Crème Brûlée, a tropical take on the classic French Dessert. The event was also attended by High Commissioner of Sri Lanka to Singapore Sashikala Premawardhane and Non-resident High Commissioner of Singapore to Sri Lanka S. Chandra Das.

Renowned for his commitment in using only the freshest produce, backed by his technique of using simple preparations to bring out the optimum flavour of each ingredient, Chef-Restaurateur Dharshan Munidasa continues to showcase the best of Sri Lanka’s ingredients to the world and this pop-up was special as it marked a return to the country that made Sri Lankan Crabs famous, with Ministry of Crab flying in the Mud Crab and Freshwater Prawns from Sri Lanka for the event. “It was important to us to show our guests in Singapore the difference that integrity of ingredients make to a dish,” says Dharshan. “This is why we made sure to fly in the Crabs and Prawns we use at our restaurant, which are of the highest quality”. Diners were amazed with not only the size of the Crabs and Prawns, but also the freshness of ingredients.

Reflecting on the event Dharshan stated: “I was delighted to bring Ministry of Crab back to Shangri-La Singapore and to showcase our amazing Sri Lankan seafood in Singapore, the country that made our crabs famous. It was a pleasure to work with the team at Shangri-La for the third time and I have to thank them for their immense support towards making the event a great success and selling out all four nights!”