Ministry of Crab @ Dempsey Hill - Award-Winning Asia’s 50 Best Restaurant From Sri Lankan Seafood Lands in Singapore

Ministry of Crab, proudly featured on Asia’s 50 Best Restaurants list from 2015 to 2022, has finally opened its doors in Dempsey, Singapore. Founded by celebrated chef Dharshan Munidasa, the Sri Lankan institution is famed for its pristine seafood, particularly the legendary Sri Lankan mud crabs and freshwater prawns, airflown daily and prepared with a clever blend of Japanese, Sri Lankan and Mediterranean influences.

Pure Crab 4.5/5

Our dinner begins with the Pure Crab ($98, Small up to 700g) – arguably the purest way to savour the sweetness of Sri Lankan mud crab. Steamed and then chilled, the crab’s delicate flavours shine through. Served with warm butter, homemade calamansi ponzu and chilli vinegar, the condiments enhance without overshadowing. The style reminds me of our very own Teochew cold crab, but elevated.

Crab Liver Pate 4.2/5

The Crab Liver Pate ($25) is a unique indulgence. The creamy pate, made from crab liver, is rich and umami-packed, perfect to spread on toasted bread. For balance, a drizzle of Kithul Treacle (palm sugar syrup) brings a smoky sweetness that cuts through the richness beautifully.

Kani Tama 4.8/5

A new creation, the Kani Tama is a revelation. Crab roe is gently cooked with Japanese egg and served in its shell, accompanied by rice or bread cushions (we chose the latter). Mixing it all together and dipping the bread cushions reminded us of Singapore’s kaya toast with soft-boiled egg – comforting yet luxurious. Each bite bursts with umami, and a touch of housemade chicken rice chilli sauce or hot sauce takes it to another level.

Garlic Chilli Prawn with Garlic Bread 5/5

The Garlic Chilli Prawn ($45 Regular, 200-250g) completely wowed us. The sauce was so addictive that we had the Garlic Bread ($7) to mop up every last drop. This is a must-try.

Black Pepper Dashi Crab 4.8/5

The highlight of the night was undoubtedly the Black Pepper Dashi Crab ($208-$248, Colossal). Sri Lanka's black pepper has long been revered as the "king of spice," and here it is married with the Japanese culinary philosophy of dashi. Hand-crushed pepper, ground on the traditional Miris Gala stone, gives the sauce its bold, aromatic punch. The result? A refined, deeply flavourful rendition that surpasses even our local black pepper crab.

Shibuya Style French Toast 4/5

The Shibuya Style French Toast ($18) is a decadent end to the savoury courses. Made with a thick slice of Sri Lankan street bread, it’s soft, spongy and indulgent, paired with whipped cream, strawberries and palm sugar syrup for balance.

Coconut Creme Brulee 4.2/5

For dessert, the Coconut Creme Brulee ($15) offers a tropical twist on a classic. Served in a fresh coconut, the custard made with rich coconut milk is silky and smooth, topped with a caramelised sugar crust torched at the table – a lovely, theatrical finish.

In collaboration with Ministry of Crab, make your reservation with the restaurant HERE to enjoy a complimentary Coconut Creme Brulee or show this blog post to the staff.

Note: This is an invited tasting.


Ministry of Crab
Blk 6 Dempsey Road
Singapore 249683
Tel: +65 8389 0948
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Nearest MRT: Napier (TE Line)

Opening Hours:
Daily: 12pm - 3pm, 530pm - 1030pm

Direction:
1) Alight at Napier MRT station. Take Exit 2. Walk to bus stop at Napier Station (Stop ID 13011). Take bus number 7, 75, 77, 105, 106, 123 or 174. Alight 2 stops later. Walk to dempsey road. Walk to destination. Journey time about 10 minutes.[Map]

Earthworm Laksa @ Clementi West Street 2 - The Old School Taste of Cooking Laksa with Earthworm

Recently, I chanced upon Earthworm Laksa near my neighbourhood and decided to give it a try. For those unfamiliar, this stall was previously located at Sim Lim and Sixth Avenue before relocating to its current home at Clementi West Street 2.

Di Long Herb

Before you raise an eyebrow, the “earthworm” here does not refer to the wriggly creature. Instead, it points to a Chinese herb known as Di Long (地龙), traditionally used in Chinese medicine to treat joint inflammation, spasms, and convulsions. According to the stall owner, Zac Choi, this is actually his mother’s recipe. She infused the herb into the laksa broth, not only for its supposed health benefits but also to help preserve the coconut milk gravy, preventing it from curdling or spoiling.

Fresh Cockles Laksa 3.8/5

The Fresh Cockles Laska ($6/ $7) is served in a nostalgic metal bowl, complete with tau pok, fish cake, hard-boiled egg, and cockles. While the broth was smooth, we found it leaning on the sweeter side, lacking the “lemak” richness and the punch of rempah that defines a memorable laksa.

Chicken Shredded Laksa 3.8/5

The Chicken Shredded Laksa ($5/ $6) swaps cockles and egg for shredded chicken. A straightforward alternative for those who prefer poultry, though the broth character remained the same.

Earthworm Laksa delivers a bowl with an interesting backstory, but in terms of taste, it didn’t quite hit the robust, savoury depths we were hoping for. That said, it’s still a decent bowl for those in the Clementi West neighbourhood looking for a comforting laksa fix with a unique twist.


Earthworm Laksa
Blk 721 Clementi West Street 2
#01-100
Singapore 120721
Tel: +65 9187 7097
Nearest MRT: Clementi (EW Line)

Opening Hours:
Tue-Sun: 7am - 6pm

Direction:
1) Alight at Clementi MRT station. Take Exit B. Walk to bus stop at Clementi MRT station. (Stop ID 17179). Take bus number 201. Alight 2 stops later. Journey time about 8 minutes. [Map]