Sri Lanka’s Ministry of Crab makes its debut in Hong Kong at Ozone, the highest rooftop bar in the world

Originating from Sri Lanka which is renowned for its flavourful crustaceans, Ministry of Crab makes its debut in Hong Kong at Ozone, the highest rooftop bar in the world located on the 118th floor of The Ritz-Carlton. This limited-time pop-up event will be available until May 19, 2024, offering a delectable menu of mouthwatering crab dishes prepared with mud crabs and freshwater prawns flown in from Sri Lanka.

Sri Lanka, an island in the Indian Ocean in South Asia, is surrounded by the sea on all sides. Ministry of Crab is a celebration of Sri Lanka’s abundance of seafood, particularly the mud crab which is often regarded as the best in the world. Launched in 2011, Ministry of Crab is the creation of Japanese-Sri Lankan chef-restaurateur Dharshan Munidasa, in partnership with Sri Lankan cricketing legends Mahela Jayawardena and Kumar Sangakkara. Dharshan draws on his heritage to meticulously combine Sri Lankan ingredients with Japanese culinary philosophies to create the signature crustacean dishes at the Ministry of Crab. This award-winning restaurant from Sri Lanka has been featured consecutively on Asia’s 50 Best Restaurants list. Today, the Ministry of Crab has restaurants in Colombo, Shanghai, Chengdu, Mumbai, Bangkok and the Maldives.

Ozone and Ministry of Crab have crafted a five-course menu that promises to tantalise guests’ taste buds and leave them craving for more. The evening commences with the crab liver paté, an umami sensation served with Melba toast. To elevate the dish further, a touch of Kithul treacle, a palm sugar syrup, infuses an alluring smoky sweetness. The second course, an avocado crab salad makes use of steamed and chilled white crab meat mixed with wasabi mayonnaise nestled in half an avocado, resulting in a combination of contrasting textures. 

In addition to Sri Lankan mud crabs, the freshwater prawns are equally popular. Not only is the size comparable to lobsters but they are also known for their sweet flavour and firm flesh. The third course of garlic chilli prawn features this prized freshwater prawn with a medley of Italian olive oil, Japanese soy sauce, garlic and chilli flakes. Guests are encouraged to enjoy the rest of the olive oil with bread. The fourth course is the famed pepper crab, made with the fiery heat of hand-crushed peppercorns and pepper dashi. This iconic dish is an explosion of flavours that dance on the palate, leaving a lasting impression.

The finale of this menu is the coconut crème brûlée. This tropical twist on the classic French dessert boasts a rich and velvety texture attributed to the use of luscious coconut milk. Baked to perfection inside a coconut, this indulgent treat is a sweet delight that will transport you to a tropical paradise.

The Ozone x Ministry of Crab pop-up five-course menu is priced at HK$1,588 per person, with the option for wine pairing at an additional HK$788. All prices above are subject to 10% service charge.

The limited-time pop-up event will run until May 19, 2024 (available from Wednesday to Sunday) for dinner from 6.30pm to 10pm.

For reservations, head to the restaurant’s website or call +852 2263 2270