IT HAS only been four short years since Crab Factory in SS2, Petaling Jaya, opened up a whole new way of enjoying seafood, with its Louisiana seafood-boil concept.
A Louisiana seafood boil includes an assortment of seafood such as lobsters, crabs, shrimps and clams along with sweet corn as well as mixed vegetables cooked in different flavours then poured onto a table covered with a plastic sheet.
Now you can enjoy more for less as the restaurant is having an anniversary promotion for a limited time.
From now until Feb 9, customers can opt for extra large meat crabs at the promotional price of RM24 each if you choose one of the Crab Lover value meals.
For the “Shiok” set, diners can order an additional crab on top of the two pieces that come with the set, while the “Party” set entitles you to extra two crabs.
With the “Giler” set, which has two mini sets within them so you can choose different sauces, there are another two crabs per mini set.
The meat crabs in extra large is not available on the a la carte menu.
Carb Factory founder and managing director T.Y. Ooi said the special promotion was a gesture of appreciation to its loyal customers.
“The past few years have seen an explosion of restaurants specialising in this type of concept, so competition has been stiff.
“We have focused on bringing in the freshest seafood and maintaining our signature flavours,” she said, adding that the meat crabs were brought in fresh from Indonesia.
The restaurant is well-known for not straying too far from the spicy flavours of Cajun cooking, especially with its Signature Southern Bang and Jamba Jamba sauces.
While the Southern Bang is a blend of Cajun spices, garlic and lemon, the Jamba Jamba is inspired by the Louisiana jambalaya and has a tangy, tomato-based sauce.
One of the draws for its popularity is that the spiciness of Louisiana dishes sits well alongside the Malaysian love for curries and sambal.
They certainly do not stint on the spice factor here, which is available in varying levels of heat from the mild and medium to the scorching “o’ly crab” and “death valley.”
Each order of any of the value sets comes with fried mantou and steamed rice.
The only way to truly enjoy seafood boil is to feast with your bare hands.
The flavours here certainly delivered with generous servings of mussels, clams, prawns and, of course, crabs.
The emphasis on communal experiences is one of the reasons customers keep going back.
Switching things up, the restaurant will be serving burgers and rice dishes starting next month to cater to the lunch crowd.
On the menu will be Hot Chick Burger (fried buttermilk chicken breast, flamed cheddar cheese, lettuce, tomato, fried enoki mushroom, homemade spicy sauce) served with fries and the Salted Egg Crab Burger, which is buttermilk soft shell crab doused in creamy salted egg sauce.
Also expected to be a hit is the Double Ong Burger, which is a combination of the buttermilk chicken breast and soft shell crab with grilled pineapple slice and homemade spicy sauce.
Available as well is the Nasi Wangi with Sambal Hijau Special, which consists of the restaurant’s Signature Shallot Rice and Sambal Hijau Special with a choice of fried buttermilk chicken wing, fried buttermilk whole chicken leg or fried freshwater prawns.
CRAB FACTORY, 21, Jalan SS2/64, Petaling Jaya, (Tel: 03-7865 5850) Business hours: Tuesday - Thursday, 11.30am - 10.30pm; Friday - Sunday, noon - 11pm (Closed on Monday).
This is the writer’s personal observation and not an endorsement by StarMetro.
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