CRAB lovers will simply rejoice when faced with succulent and flaky meat from the much-loved crustacean.
What more than the ones served at Delay No More Crab Restaurant, which is perhaps why customers return for more.
Diners can enjoy 16 different flavours including some top-selling local favourites such as salted egg, salt baked, cheese baked and chilli crabs.
All the crabs served are at least 800g each, said co-owner YT Thaver.
“Sometimes, regular customers will ask me to alert them if we have larger crabs weighing about 2kg, ” he said.
The restaurant’s name piqued my interest, and it came with an interesting story.
In 2012, Thaver was dining with his friend at a crab restaurant in Aman Suria when a robbery took place next door.
“My friend told me to start my own crab restaurant as it was safer to eat at our own place than dining outside.
“I thought he was kidding, but he brought the subject up again when we met after that, and that was when I knew he meant business.
“I started looking for a good location, and he often questioned on the delay.
“So, we named the restaurant Delay No More when we opened in 2014, ” said Thaver, who refers to himself as “crab boss” on his business card.
We were served five crab dishes — the salted egg, cheese, salt baked and chilli crabs as well as the yellow oil crab porridge.
The restaurant uses mud crabs imported from Indonesia.
The salted egg and chilli crabs topped my list of favourites.
The golden, sweet and savoury sauce that perfectly coated the crabs offered balance in flavours while curry leaves gave it a nice fragrance.
Bits of salted egg yolk were visible in the sauce, which was not watery and of the right thickness.
The cheese and chilli crabs were delightful especially when eaten with crispy skinned buns.
Served in a clay pot with fried garlic, the cheese crabs’ creamy texture revealed hints of sweetness.
The chilli crabs had a spicy kick, and its thick and flavourful gravy paired well with the buns.
For those who prefer the original flavour of crabs, the salt baked ones are a must-try.
Although there is no sauce to accompany the crabs, the briny flavour of the ocean lends its appeal to show off the meat’s delicate sweetness.
The Teochew-style Yellow Oil Crab Porridge proved to be a winner as it hit all the right notes, taste-wise.
Unlike the usual starchy porridge, this was soupy and contained the wholesome goodness of crabs.
The sweetness of the crabs with vegetables and fried garlic added additional aroma, making it very appetising.
Other dishes diners should try include the Scalding Tiger Prawns, Teochew-style Crispy Skin Duck, Salted Kampung Chicken and vegetable curry.
The prawns were crunchy, and perfectly paired with a speciality dip made from Japanese soy sauce, bird’s eye chillies and wasabi for an extra kick and spicy aftertaste.
The vegetable curry has brinjal, long beans, okra, cabbage and a good mix of tau pok (fried beancurd puff).
It had a rich, creamy texture because of the addition of evaporated milk.
Diners can choose fish or chicken to accompany the curry.
DELAY NO MORE CRAB RESTAURANT, Lot No. P-02C & 02D, Plaza Ground Floor, Hartamas Shopping Centre, Plaza Damas, 60, Jalan Sri Hartamas 1, Sri Hartamas, Kuala Lumpur. (Tel: 03-6211 7112) Business hours: 11.45am to 10pm, daily. Pork-free.
This is the writer’s personal observation and is not an endorsement by StarMetro.
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