Seafood specialties vary across coastal regions—whether it’s Italy’s seafood pasta, Japan’s sushi and sashimi, India’s goan prawn curry, or New Orleans’ crawfish boils. In Sri Lanka, crabs are a prized delicacy and, now, Malaysia is getting a taste of the best as the award-winning Ministry Of Crab has just opened its doors at TUAH 1895. Backed by Lotus Capital DKR (the investment arm of Lotus Group), this addition to Malaysia’s eclectic culinary landscape brings seafood lovers a one-of-a-kind dining concept, where the crowning glory shines in every dish.
Co-founded by chef-restaurateur Dharshan Munidasa (pictured above)—alongside former cricketing greats Mahela Jayawardene and Kumar Sangakkara—in Colombo back in 2011, Ministry Of Crab is among Sri Lanka’s finest culinary gems and has been a fixture on Asia’s 50 Best Restaurants list for eight consecutive years (2015 – 2022). Although it may not specialise in conventional Sri Lankan cuisine, it remains deeply connected to its roots by blending Sri Lankan and Japanese influences—a reflection of Munidasa’s unique background. Just like its Colombo flagship, the Kuala Lumpur outpost adopts its no-freezer policy, which means ingredients are air-flown regularly from Sri Lanka, ensuring that every crab and prawn is at peak freshness.
At the TUAH 1895 branch, the interior introduces a modern ‘crab cave’ concept featuring handpicked design elements sourced from Colombo, with its signature ‘Crab Board’ prominently displayed across the open kitchen, showcasing gold-painted crab shells to indicate the sizes available for the day. The dining experience itself extends far beyond the plate as feasting here is all about getting messy and enjoying every bite with your hands. Given Malaysia’s strong culture of communal dining, diners will find the interactive, hands-on manner both exciting and familiar.
Amidst the many delectable selections from the menu, first-time diners should not miss the crab liver pâté. Dubbed the delicacy of the house, the rich and creamy platter is packed with deep savoury depth, served alongside melba toast and kithul treacle (palm sugar syrup). Another standout is the black pepper dashi crab, an homage to Sri Lanka’s revered ‘King of Spice’—black pepper. The mud crab is infused with dashi made from whole black peppercorns, while the heat intensifies with hand-crushed black pepper, rolled on a miris gala (traditional grinding stone). For prawn lovers, the garlic chili prawn is highly recommended, spotlighting large freshwater prawns beautifully prepared in Italian olive oil, Japanese soy sauce, and chili flakes, resulting in an irresistibly fragrant dish.
The restaurant seats up to 50 diners in the main dining area, with private rooms accommodating an additional 30. For dining reservations, contact +60177733680, email [email protected], or visit their official website.
