Cover A crab feast at The Lankan Crabs (Photo: Billy Simon)
A crab feast at The Lankan Crabs (Photo: Billy Simon)
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Specialising in seafood, the cosy crab house sits along the bustling streets of Bangsar’s Jalan Kemuja
The Lankan Crabs, Bangsar was founded in March 2020 with one intent—to introduce rich and authentic flavours from the shores of Sri Lanka to the culinary trove of Malaysia. While Kuala Lumpur is undoubtedly home to a wealth of seafood-forward eateries, what sets The Lankan Crabs apart is its commitment to the culinary traditions of Sri Lanka.
The island boasts a range of regional specialities, and the Bangsar-based restaurant navigates this culinary culture through its dishes, bringing a taste of home to Sri Lankans and a novel experience to local food enthusiasts.
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Above The Lankan Crabs is the Tatler Dining Guide 2024 cover story
The Lankan Crabs is the Tatler Dining Guide 2024 cover story
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Sri Lankan cuisine is rooted in the history of the region’s spice trade, resulting in bold and aromatic dishes featuring spices such as cinnamon, cardamom, cloves, and black pepper. The use of coconut in all its forms, from coconut milk to its freshly grated flesh, is also prominent, presenting itself in rich and creamy textures.
As per its namesake, a feast at The Lankan Crabs centres around the pincered crustacean. Live mud crabs are flown in from Indonesia daily, and star in the restaurant’s signature dishes alongside Sri Lankan spices and premium local ingredients.
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Above Negombo, Jaffna, and Garlic Butter Udang Gajah
Negombo, Jaffna, and Garlic Butter Udang Gajah
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The Negombo Crab Curry is a Singhalese classic, paying homage to the island’s culinary heritage with spices from the west coast of Sri Lanka. Creamy, sumptuous, and mildly spiced, the curry coats the glistening, sweet crab meat. Hailing from the Tamil heritage of Sri Lanka is the Jaffna Crab Curry, ideal for those who are prepared to brave the heat.
Bold and robust, the curry brings rich depth, contrasted with the tamarind juice it is topped with. While traditionally a Sri Lankan dish, the Black Pepper Crabs is a testament to the restaurant’s ethos of embracing locally sourced ingredients—the dish is steeped in rich olive oil and butter, and aromatised with hand-crushed Sarawak black pepper.
Above Fish Head Curry
Fish Head Curry
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While crabs are the star of the show at the seafood restaurant, a meal is incomplete without trying the selection of complementary dishes. For instance, the Mutton Bone Gearbox Fried Rice is a nod to comforting Malaysian soups of marrow-rich leg bones, made by simmering flavourful mutton bones until tender before being combined with fragrant basmati rice and rich spices.
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Above Mutton Bone Gearbox Fried Rice and Vegan Moringa Drumstick Fried Rice
Mutton Bone Gearbox Fried Rice and Vegan Moringa Drumstick Fried Rice
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For those looking for a plant-based alternative, the Vegan Moringa Drumstick Fried Rice is made with Moringa oleifera, commonly known as the drumstick tree due to its slender pods. Moringa sticks are imported from India and aromatise the rice dish alongside spices and fragrant basmati rice, accentuated with a sprinkling of fresh teardrop-shaped Moringa leaves and an array of spices.
Above Watalappam, Sri Lankan Milk Tea, and Mango Lassi
Watalappam, Sri Lankan Milk Tea, and Mango Lassi
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The Lankan Crabs’ Malaysian head chef Mohamad Juhairi bin Radzali, and sous chef Abd Rasol bin Jalil have mastered the art of traversing Sri Lankan flavours and adapting them for the Malaysian palate. While the restaurant stays true to its Sri Lankan roots through its diverse repertoire of dishes, Malaysian touches are present in the use of local ingredients and the hospitable team, bridging the two cultures through a unique experience that celebrates traditions.
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Credits
Photography: Billy Simon
Styling: Trisha Toh
Topics
About
Katelyn is the dining and travel editor of Malaysia and Indonesia. Based in Kuala Lumpur, she offers readers an inside look at the movers and shakers in Asia’s growing food and beverage industry.
