(From left) Amado and Margarita Fores, Dharshan Munidasa, Cheryl Tiu, Jin Perez and Chantal Samarasinghe.
(From left) Amado and Margarita Fores, Dharshan Munidasa, Cheryl Tiu, Jin Perez and Chantal Samarasinghe.
Crabzilla, Prawnzilla & other crabtivating treats
THE PEPPER MILL - Pepper Teehankee (The Philippine Star) - February 22, 2019 - 12:00am

Shangri-La at the Fort is now the home of the award-winning Sri Lankan seafood concept, Ministry of Crab.

Founded by chef Dharshan Munidasa and cricket players Mahela Jayawardene and Kumar Sangakkara, Ministry of Crab is No. 25 in Asia’s 50 Best Restaurants 2018 while being a consistent awardee since its inception in 2015. Manila is its third branch after Colombo, Sri Lanka and China.

Guests can expect a no-frills and casual dining experience at Ministry of Crab, Manila, which is set against a colonial architectural backdrop inspired by the Colombo flagship.

Black Pepper Crab.

Sri Lankan signatures are of course present but there are Filipino-inspired dishes as well. Manila’s menu is not only heavily rooted in Filipino flavors but the crab, prawns and most ingredients are sourced from the Philippines. The distinct Sri Lankan chili and black pepper are imported from Sri Lanka.

The restaurant’s menu lays out the varieties for both the crab and prawn, with the crab ranging from half-kilo to the two-kilogram “Crabzilla.” The prawns start at a one-half dozen batch of black tiger prawns to the 600-gram “Prawnzilla.”

Baked Crab.

Don’t miss its signature Pepper Crab and Chili Crab, as well as Filipino favorites like guinataan (coconut milk and chilies) and pinakurat (spiced natural coconut vinegar). Filipino crab-based dishes available are crab sisig and lumpiang ubod with crab.  The special dessert menu features a marriage of Filipino and Sri Lankan flavors but don’t miss the pistachio kulfi!

Shangri-La at the Fort executive mixologist Ulysse Jouanneaud incorporates cinnamon and ginger to pay homage to Sri Lanka’s history with the cocktails inspired by sea travel and the concept of paradise. Homemade ginger beer and distillates are especially created as well for this restaurant alone, as well as a diverse selection of tea.

Freshwater prawn with garlic and chili. Certain photos by Pepper Teehankee on a Leica C Digital Camera

 (Ministry of Crab, Manila is located at Shangri-La at the Fort, 30th St. corner 5th Ave., Bonifacio Global City, Taguig. For inquiries and reservations, e-mail moc.slfm@shangri-la.com or call 820-0888.)

A Japanese classic with a twist

From Left: Chin Chin Obcena, Christiana Collings and Kim Cruz.

Tokyo Tokyo is known for bringing a taste of Japan to Filipinos through quality and affordable dishes, making it a top Japanese restaurant in the Philippines since 1985.

Marketing director Dustin Ngo said, “We continuously aim to provide our consumers with unique and innovative products. Looking forward to exciting products we have in store for 2019. We are very excited about our latest ramen innovation, the Spicy Sisig Ramen, featuring a special blend of our spicy pork sisig. It’s the first time we are doing a culinary ramen fusion of a classic Japanese dish and a Filipino all-time favorite.”

From Left: Jam Manalo, Kerwin King and Mark Wei.

The Spicy Sisig Ramen is pulled pork sisig, crispy chicharon, Japanese nitamago egg, noodles (made fresh daily) in a rich tonkotsu broth cooked for 24 hours. Indulge with either a whole regular bowl or a snack bowl of the Spicy Sisig Ramen. The meal goes great with steamed gyoza or chicken karaage with the restaurant’s Signature Red Iced Tea.

 (Visit www.tokyotokyo.com.ph, www.facebook.com/tokyotokyophilippines and @TokyoTokyoPhilippines on Instagram.)

* * *

(Follow me on Instagram @pepperteehankee.)

 

MINISTRY OF CRAB TOKYO TOKYO
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