Ministry of Crab's Lunch Sets Are Perfect for Fast Crab Cravings

It's a little tease of its crab bonanza.
IMAGE Jason Mariposa

We had already ordered. It was noon and Ministry of Crab had just begun offering special lunch sets, a small taste of its extensive Sri Lankan-inspired menu. It had two courses: a pair of lumpiang ubod squares, whose sweetish sauce turns the simple spring rolls stuffed with palm hearts and shredded cabbage into something more memorable, as well as a half kilo of crab peppered with peppercorn and swimming in pepper stock. Pepper is Sri Lanka's spice of choice, after all. It seemed like a no-brainer choice for a quick lunch. 

Photo by Ministry of Crab.

Ministry of Crab was founded by chef Dharsan Munidasa, an engineer from Colombo whose passion for food turned into an award-winning enterprise. His first Ministry of Crab, located in a 400-year-old former hospital in his home country, is a mainstay at Asia's Best lists. The Manila version, which opened a year ago, is found off the side of Shangri-La at the Fort, an intimate expanse whose high-ceilinged elegance is offset by crab puns, canvas bibs, and the encouragement to dig in with your hands. 


Minutes after we ordered, the server, Paul, came back. "Ma'am, I suggest you also try the Garlic Chili. It's my favorite," he said. We agreed, if only because his conviction was so convincing. He was right. The Garlic Chili was deep and intense, with bits of cooked garlic swimming in a lightly spicy oil. It's the kind of heat that keeps you pouring sauce over your rice.

Photo by Jason Mariposa.

The lunch set doesn't come with a dessert, but one is required, not only to wipe out the taste of the spice and sea from your mouth, but also because a sweet meal requires a sweet finish. Any dessert would do, but the Jaggery Custard Cream, which is an MOC version of the classic leche flan, is a must for anyone who likes eating. We'd come back for it any day.

The lunch sets are priced at P1,950. Ministry of Crab is at Shangri-La at the Fort, Bonifacio Global City, Taguig.

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About The Author
Sasha Lim Uy
Sasha eats to live and lives to eat. For five years, she handled's food section and edited the last two installments of its Top 10 Food books. She also recently participated at the Madrid Fusion Manila as curator.
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