EGB partners Ministry of Crab, adding more Sri Lankan flavour

Wednesday, 25 December 2013 00:00 - - {{hitsCtrl.values.hits}}

Popular Sri Lankan restaurant Ministry of Crab has teamed up with Elephant House Ginger Beer, more popularly known as EGB, to feature the beverage’s original Sri Lankan taste on its menu. This tie-up has been welcomed by Ministry of Crab fans as it allows them to add a whole new dimension to the restaurant’s delicious specialties, by including the unique taste of EGB into the mix.

A critically acclaimed restaurant located at the eclectic Dutch Hospital shopping precinct, Ministry of Crab is co-owned by Celebrity Chef Dharshan Munidasa. The restaurant has dedicated itself to offering only the best when it comes to lagoon crab and seafood, serving only the highest quality catches of the day; all of which is sourced locally, just like EGB, and is of the highest export quality. This unique proposition, combined with the home-grown, distinct flavour of EGB, makes this partnership a perfect fit all around, especially since EGB is appreciated for its originality, as well as its deeply rooted Sri Lankan taste and ingredients, a result of the high quality ginger sourced from only local farms, the main ingredient in every bottle. “Being original and true to oneself is an endearing quality that we appreciate here at Elephant House”, said Elephant House Head of Marketing - Beverages and Assistant Vice President, John Keells Holdings Niranjan Palipane. “This is why we are proud to have Sri Lanka’s own home-grown EGB on offer at the uniquely Sri Lankan Ministry of Crab. It also brings us great joy that EGB is the only home-grown beverage, in terms of original Sri Lankan taste, on offer at this already world renowned restaurant.” “Ministry of Crab is a celebration of the Sri Lankan Lagoon Crab and Seafood and incorporates many Sri Lankan elements”, said Dharshan Munidasa. “As such we are proud to carry EGB on our menu. This all-natural Ginger beverage is deeply rooted in our dining culture and is a great accompaniment to our many fiery dishes.”