Creativity with crabs

  • Eating Out
  • Wednesday, 19 Feb 2020

Shahril (left) says the key to making crab dishes is to ensure that the meat is not overcooked. At right is Vasco’s executive sous chef Brett Muller. — Photos: AZLINA ABDULLAH/The Star

IF YOU salivate at the thought of cracking a hard shell to enjoy the juicy and tender meat inside, head to Hilton Kuala Lumpur.

The hotel has prepared a variety of dishes at its Vasco’s restaurant Crab Chowdown promotion especially for those who love eating crustaceans.

The chef Mohamad Shahril Bidik has exercised special care to ensure the meat is not overcooked to preserve its freshness and taste.

“Crab meat is very tender and if it is cooked too long, it will disintegrate and the taste will not be the same, ” he said.

Those who love asam pedas know it is normally a fish or chicken dish, but Vasco’s offers a different take with its Flower Crab Asam Pedas.

Crab TandooriCrab Tandoori

The crabs are cooked in hot water for about seven to eight minutes before being cooled in a freezer.

They are then marinated with the asam pedas sauce for about five minutes before being served.

With its piquant flavour combination, the Crab Tandoori is sure to capture diners’ attention.

The crabs are marinated for a day with a blend of yoghurt, ginger, lemon juice and onions before being baked in the oven for about 10 minutes.

Crab pizzaCrab pizza

If you are looking for something crispy, take a bite of the Soft Shell Crab Tempura.

This dish is prepared by coating the crabs in flour before they are fried to a perfect crisp at medium heat.

Equally crispy but with a touch of spice is the Crispy Fried Baby Crab with Local Spice.

The baby crabs are marinated with herbs and spices before being deep-fried, giving them that extra crunch.

Crispy Fried Baby Crab with Local Spice (below) and Black Pepper Crab.Crispy Fried Baby Crab with Local Spice (below) and Black Pepper Crab.

For a more well-rounded flavour, look out for the Black Pepper Crab. The crabs are sautéed for about 10 minutes with a generous amount of black pepper, onions, lemongrass, ginger and garlic.

Diners who love a kick should not miss the Chinese Stir Fried Chilli Crab. The crabs are fried before being added to the spicy sauce. Flour is then added to the mix to make for a creamier texture.

Crab pizzas and sushi are also available.

This dining experience is available for dinner until March 31, priced at RM188 nett per adult and RM68 nett per child.

For RM120 nett add-on, diners enjoy a free-flow beverage package of selected wine, bottled Tiger beer, soft drinks or chilled juices.

Dining hours are from 6pm to 10.30pm. For details, email or visit

VASCO’S, Ground floor, Hilton Kuala Lumpur, 3, Jalan Stesen Sentral, Kuala Lumpur Sentral. (Tel: 03-2264 2264). Business hours: 6am to midnight, daily.

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

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