Satisfying cravings for crustaceans


  • Eating Out
  • Friday, 01 Nov 2019

French crabs prepared in creamy buttermilk.

CRAB dishes are loved by many. The crustacean can be cooked in many different styles and cooks are constantly looking for new ways to show their versatility with it.

A selection of giant mud crabs and French crabs prepared in a variety of cooking styles are occupying the spotlight at Hilton Kuala Lumpur’s Chynna.

Executive Chinese chef Lam Hock Hin said crab as an ingredient was versatile, and can be featured in many recipes to appeal to different diners.

“We tried to source for flower crabs but could not get the larger sized ones.

“So, we decided to serve giant mud crabs and French crabs in cooking styles that our customers will enjoy,” he said.

During a dinner of crab favourites, we savoured four recipes from Lam’s repertoire of dishes.

Giant mud crabs, which many are familiar with, are done in two styles — black pepper and signature durian cream sauce.

French crabs prepared in creamy in kam heong style can be relished with or without rice. — Photos: CHAN TAK KONG/The StarFrench crabs prepared in creamy in kam heong style can be relished with or without rice. — Photos: CHAN TAK KONG/The Star

The familiar black pepper version did not disappoint with spicy and savoury sauce packing in a punch in flavours.

Cooked dry, the spicy gravy covered every inch of the crab.

The one that caught our attention was the signature durian cream sauce.

Its slightly buttery, cheesy and creamy appeal was enjoyable as fresh durian pulp is used to create the sauce.

Personally, I do not think crab and durian go well together, although I enjoy savouring both separately.

However, it is quite common these days for chefs to experiment with the King of Fruits so there are diners who may just find the combination of flavours to their liking.

Giant mud crabs in signature durian cream sauce.Giant mud crabs in signature durian cream sauce.

It was my first time trying French crab and it will definitely not be my last. The hairy crab’s harder and bigger shell makes it rather difficult to break open.

However, the extra effort put in to crack open the exterior is worthwhile as plenty of meat and roe await.

Lam prepared this crab in buttermilk as well as in kam heong style.

My favourite of the two was the buttermilk gravy.

It had the perfect combination of creamy saltiness that goes well with hot rice.

The flavourful kam heong sauce, however, was a tad bit salty for me.

The crab promotion is for a limited period priced at RM28 per 100g for the French crab and RM33 per 100g for the giant mud crab, until Nov 30.

Lam says the restaurant can prepare the crab in many styles to suit the customers’ palate.Lam says the restaurant can prepare the crab in many styles to suit the customers’ palate.

CHYNNA, Level 5, Hilton Kuala Lumpur, 3, Jalan Stesen Sentral, Kuala Lumpur. (Tel: 03-2264 2264). Business hours: Noon to 2.30pm, 6.30pm to 10pm (Monday to Friday) and 11am to 2.30pm, 6.30pm to 10pm (weekends).

This is the writer’s personal observation and not an endorsement by StarMetro.



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