Ombak Kitchen’s crabs are flown in twice a week from Indonesia.
WHEN the craving for seafood strikes, little else will do to fill that need.
Locally at least, most people will look for the typical signboard with a big “red crab” in neon lights beckoning from afar.
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Ombak Kitchen’s crabs are flown in twice a week from Indonesia.
A large serving of Canadian lobster means more flesh to enjoy with different sauces.
Cheese Baked Pacific Oysters is a must-try dish.
The King Emperor Combo offers enough to be a heavy meal for two adults. — Photos: RAJA FAISAL HISHAN/The Star
An employee putting finishing touches on Ombak Kitchen’s Signature Art Dessert.
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