Ministry of Crab Kuala Lumpur – TUAH 1895
Words: Chris Lentner
Photos: Matt Wehner
Our party waited in hungry anticipation for the arrival of the main event. Tinted fluorescent red from the sear of a scorching wok, the crustacean emerged from the kitchen, cracked and sprawled out on a white porcelain plate. Our mouths watered as we prepared to feast on the legendary Sri Lankan mud crab.
“Look at this crab!” declared Executive Chef Lingesh Dimitrus Joseph. “I’m not serving you that.” Before we could protest, he clarified: the crab had recently moulted. Though impressive in size, its meat was lacking. In New England, soft-shell lobsters are prized for their tenderness; however, in the crab world, these so-called “water crabs” equate to a sort of culinary fraud that cost-cutting restaurants refuse to acknowledge.
Chef Lingesh insisted on preparing us another one, stating that creating a pleasurable dining experience was his number one priority. He returned to the kitchen.
Imagine placing your hopes and dreams on a moody mud bug – its harvest unpredictable, transport costly, and meat quality a gamble until cracked open. What must have seemed like an insane proposition in post-war Sri Lanka eventually gave birth to a veritable food empire, propelling self-taught Japanese-Sri Lankan chef Dharshan Munidasa to celebrity status. Since that time, he’s rubbed elbows with foreign dignitaries, international superstars, and even the late great Anthony Bourdain. Ministry of Crab became a culinary beacon of hope for a recovering country, named to Asia’s 50 Best Restaurants list in 2015 and seven times thereafter. It has outlets in Colombo, Shanghai, Chengdu, the Maldives, Bangkok, Singapore, Melbourne, and now, Malaysia. Despite its global reach, every location continues to fly in Sri Lankan crab every week and adhere to a strict no-freezer policy. Here, freshness is non-negotiable.
We had the unique privilege of visiting the new KL branch as personal guests of Chef Dharshan. We spent three hours drinking wine, cracking shells, and bonding over food and photography. It was truly a night to remember.
Ministry of Crab Kuala Lumpur
Situated in the heart of Kuala Lumpur on the grounds of the former Pudu Prison, Ministry of Crab is the crown jewel of TUAH 1895, a sleek dining enclave launched in January 2025 next to LaLaport. Housing Malay and Nyonya eateries, a rooftop bar, and a soon-to-open venture from Chef Ton of Bangkok’s Le Du (named Asia’s Best Restaurant in 2023), TUAH 1895 is set to be a culinary destination for residents and visitors alike.
The entrance to Ministry of Crab is bright and modern, with its trademark orange colour palette and crab insignias visible throughout the space. The long, illuminated entrance evokes a sense of glamour but also one of reverence. Walking in feels like a pilgrimage to a sacred site – albeit one where you’ll need a bib to avoid baptising your polo in crab brains. Backlit crab carapaces announce the available sizes of the day, ranging from the 500 to 600 gram “1/2 Kilo Crab” to the monstrous 2+ kilogram “Crabzilla,” which is so rare and sought-after that there’s reportedly a waiting list of over 30 people, eager to indulge in this elusive, messy delicacy. Consistent with the restaurant’s bold style, a bell is ceremoniously rung whenever a size sells out.
The tables feature orange runners and matching napkins folded into an intricate origami creation resembling a dining jacket with shawl lapels. This spot was clearly designed with gatherings in mind. A private room on the main floor comfortably fits six to eight people—perfect for a low-key dinner that still feels special. Upstairs, the experience becomes even more exclusive with a suite you can reach via a discreet side elevator. Inside, you’ll find a private bar and two dining rooms, the larger of which seats up to 18 guests. This space is for guests who value anonymity, but still want to enjoy a night out with friends and family.
Ministry of Crab Kuala Lumpur Menu
Starters & Sides
The vibrant orange Crab Liver Pâté (RM75), served ceremoniously with melba toast, was the first to come out. Chef Dharshan skillfully assembled bites for each of us, gracefully adding a single drop of Sri Lankan Kithul Treacle to accentuate the natural sweetness of the crab liver, which coated our tongues with unctuous minerality. Chef Dharshan, a genuine and gracious host, didn’t stop until every member of our party had a taste.
The Avocado Crab Salad (RM48) paired ripe avocado with sweet hand-picked crab, lightly dressed with wasabi mayo. As with any ultra-fresh seafood product, the sweet chunks of crab needed little adornment to shine, making the grassy green avocado an ideal edible vessel. A twist of pepper from a comically oversized grinder added just the right touch of whimsy.
The Kani Chahan (RM58), Japanese-style crab fried rice, was topped with a decorative red crab cap. Smoky grains of wok-kissed rice, studded with crunchy bits of green pepper, joined morsels of delicate crab meat in a flurry of textures and flavours that had me shovelling it in until my belt begged for mercy.
Bread
Two versions of Sri Lankan street bread accompanied the meal. The Kade Bread (RM10) was composed of fluffy cubes that were ideal for soaking up sauces and crustacean head juices, while thick slices of chargrilled Garlic Bread (RM12) were perfect on their own, but ethereal when dipped in garlic chilli oil infused with rich shrimp tomalley.
Ministry of Crab Kuala Lumpur Main Menu
Meticulously cooked Garlic Chilli Prawns were the opening act to the iconic crab course. A 400-gram behemoth, appropriately named the OMG Prawn (RM128), filled the plate from edge to edge. Chef Dharshan performed minor surgery to remove the meat from the head, and we proceeded to slice the tail into six hearty pieces. A Frankenstein-like combination of a spiny lobster and a prawn, the meat was dense and muscular, coated in smouldering olive oil that was intensely satisfying and addictive. Individual portions of the Regular Prawn (RM98) allowed us to observe differences in size and flavour. Tipping the scales at 200 to 250 grams, this specimen would still be considered “Super Colossal” by most restaurants. Its meat was sweeter and more tender, and its head fat was creamier and more subtle. Where the OMG Prawn was a statement dish, the Regular Prawn was a generous appetiser.
At last, the pièce de résistance! Weighing the same as a roasting chicken, our 1.2-kilogram “Colossal” Sri Lankan Mud Crab (RM638) was wok-fried and lacquered in the Ministry’s famous Black Pepper Dashi sauce. Chef Dharshan once again got to work, swiftly disassembling the massive crab at our table and offering us what Monica dubbed “crab lollipops.” Deshelled body meat blossomed from the attached legs to create what some would consider the perfect bite of seafood. We dipped the drumsticks of the sea in the peppery sauce, which melded Sri Lankan and Japanese influences in delivering an umami face-punch. The sauce’s earthy depth had us suspecting truffles, but Chef Dharshan assured us the flavour was developed as the complex black pepper dashi mixed with the crab’s natural juices.
I decided a claw nearly the size of my palm would be my next bite. Though pre-cracked, it required sheer force and determination to fully open. I could have used the provided tools, but my pride took over. “I can deadlift 200 kilos,” I muttered under my breath as I struggled to wrestle it free. When it finally emerged from its shell three minutes later, the claw meat was as sweet and dense as I’d dared to imagine – worth the hand cramp and minor impalement.
Dessert
Coconut Crème Brûlée (RM38), served in a fresh coconut shell, capped the night. Subtly flavoured with coconut milk and torched tableside, this dish captures the creative spirit and cultural fusion that have made Ministry of Crab an industry titan.
Ministry of Crab KL Review
Lavish yet playful, extravagant yet precise, Ministry of Crab is a seafood lover’s dream come true. From crabs the size of a housecat to prawns the size of a grown man’s forearm, this place sources only the freshest crustaceans straight from Sri Lanka and prepares them using flavours and techniques you won’t find anywhere else. Chef Dharshan’s love and respect for his Japanese and Sri Lankan roots are evident in every dish he puts forth, and his new KL outpost has helped to energise and reimagine the city’s luxury seafood scene.
Reasons to visit Ministry of Crab Kuala Lumpur: Whether you’re trying to figure out if your date is “wifey material” or marking a milestone, Ministry of Crab offers indulgent, joyous decadence in a casual setting. Start light with the Avocado Crab Salad before getting down to business with the largest crab you can possibly afford, slathered in the irresistible Black Pepper Dashi sauce. Soak it all up with grilled Sri Lankan Garlic Bread, finish with the Coconut Crème Brûlée, and maybe plan for a shower. It won’t be tidy, but I promise it’ll be unforgettable.
Ministry of Crab Kuala Lumpur
GF-03 M-02, TUAH 1895
2 Jalan Hang Tuah, Bukit Bintang
Kuala Lumpur, Malaysia 55100
Link to Ministry of Crab KL on Google Maps
@ministryofcrab.kl
ministryofcrab.my
+60 177733680
*Parking in the mall or catch the train to Huang Tuah station **TUAH 1895 for Grab as the app wrongly sends you to Kepong if you put in Ministry of Crab (be sure to check!)
Ministry of Crab KL Opening Hours
Sunday – Thursday: 5:30 pm – 10:30 pm
Friday – Saturday: 5:30 pm – 11:30 pm
Find more of our favourite seafood restaurants in Kuala Lumpur here and stay up-to-date on the latest happenings in KL’s food and beverage scene with The Yum List on Instagram and The Yum List on Facebook.