Crustasia

I’ve always enjoyed crab, so I was really looking forward to the Singaporean Chili Crab Set created by Red Crab’s Chef Len Ingco. The Crustasia branch we visited is in the top floor of the Shangri-la mall, along the same row as Sumo Sam, Penang Hill, and Cyma.

We started the meal with Crispy Baby Squid. I literally could not stop eating this treat. The squid was crunchy, sweet, spicy, sticky – it was like spicy hot candy – I loved it. The serving size was also quite generous so even with my voracious appetite; I was still able to leave some for the end of the meal.

Crispy Baby Squid

After the squid, the crab was served and I loved the presentation. It looked like a monster crawling out of Chili Swamp.

Singaporean Chili Crab

The smell of Chili wafted off the plate so I could not wait to get my hands into it. But of course, being bloggers, I had to take pictures of it first. Mighty good self control if I might say so myself.

Yummy Singaporean Chili Crab!

The crab was pretty big and had a lot of meat – certainly good enough for two. It was sitting on a soup of chili and egg that was perfect on rice. The sauce (and, of course, the crab) was just spicy enough. It didn’t make your mouth burn but it was substantially hot to merit its name.

Needless to say the meal was pretty messy, but the best meals usually are. I found myself sucking the sweet spicy sauce off my fingers and had to catch myself from using my hands to eat the rice. We were served red wine from Casillero Del Diablo to go with the dish.
Afterwards, the waiters gave us small bowls of warm water and lime – to rinse our fingers in and eliminate the smell of the meal.
We finished off the meal with crème brulee (which actually comes with the meal).

Creme Brulee

Crustasia is the second restaurant that we visited for Manila Signature Dishes 2010. This activity is sponsored by Unilever Food Solutions, Casillero Del Diablo and BPI. Unilever Food Solutions (UFS), being the preferred foodservice business partners among restaurateurs, felt the need to acknowledge notable restaurants who are developing Manila as a culinary city. They have partnerered with select restaurants within the metropolis in coming up with signature dishes. UFS has synergized with these restaurants, both through dish development and promotion campaign for these signature dishes, in achieving one common goal: coming up with a different culinary experiences that provide value for money and culinary memories for diners.
If you’re a restaurateur (or an aspiring one) and in need of help in coming with your signature dish, call (632) 588-8855 or email at [email protected].

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