Sri Lanka’s celebrated Ministry of Crab is set to make waves in Singapore with its grand opening on July 3, marking a significant moment for seafood enthusiasts across the island.
Led by globally renowned chef and restaurateur Dharshan Munidasa, Ministry of Crab has already carved its niche in Shanghai, Chengdu, Bangkok, and the Maldives. After successful sporadic pop-ups, the restaurant has secured a permanent spot at Dempsey Hill, where it promises to redefine Singapore’s culinary landscape.
“Singapore made Sri Lankan crab famous for us. So, it was always our intention to come here,” Munidasa, 53, shared with CNA Lifestyle. “We’re not just another Chinese or Sri Lankan restaurant; we’re a Sri Lankan crab restaurant, offering a unique culinary experience rooted in Japanese techniques and Sri Lankan ingredients.”
Born to a Sri Lankan father and Japanese mother, Munidasa infuses Japanese culinary philosophies into Ministry of Crab’s offerings. “My upbringing and heritage allow us to approach crab cuisine in a distinctive way,” he explained. “We’re proud to be the only crab restaurant listed on Asia’s 50 Best Restaurants.”
The restaurant’s commitment to freshness is uncompromising, with live, wild-caught crabs flown in directly from Sri Lanka three times a week, setting it apart from competitors. This dedication ensures dishes like the Pure Crab, which must be pre-ordered, deliver unparalleled flavor and texture.
From the 500g “Half Kilo Crab” to the colossal “Crabzilla,” Ministry of Crab offers a range of mud crab sizes alongside giant freshwater prawns, each prepared with signature techniques such as Sri Lankan-style curry or Black Pepper Dashi.
Located at Dempsey Hill, the restaurant’s ambiance mirrors its flagship in Colombo’s historic Dutch Hospital complex, complete with colonial-era charm and towering Sri Lankan heliconias. Munidasa insisted on Dempsey for its resemblance to the Colombo venue and its spaciousness, crucial for his elaborate floral arrangements.
Reflecting on his culinary journey, Munidasa reminisced about his childhood travels through Singapore, where he developed a deep appreciation for local cuisine like chicken rice and Hokkien mee. This fondness for Singaporean flavors and the global recognition of Sri Lankan crab inspired him to establish Ministry of Crab, bridging cultural and culinary boundaries.
As Ministry of Crab opens its doors in Singapore, Munidasa hints at future ventures, including bringing his steakhouse concept to the island. With innovations like a new dry-aging technique at Carne Diem Grill in the Maldives, Munidasa continues to push culinary boundaries, promising more exciting gastronomic experiences ahead.
In bringing Ministry of Crab to Singapore, Munidasa not only satisfies a demand for premium Sri Lankan crab but also adds a new chapter to Singapore’s vibrant dining scene, inviting locals and visitors alike to savor the best of Sri Lankan cuisine in a truly unique setting.
