Seafood spotting
Not many dishes top the seafood boil when it comes to culinary fanfare. In true Louisiana fashion, the entire contents are spilled out onto the table and eaten with nothing but hot sauces and bare hands.
CRAB IN DA BAG
#01-25, Block D, East Coast Parkway. Tel: 6440 0083
Diners have no qualms navigating Crab in da Bag’s Caboodle Boil ($299) bare-handed—even if it means forgoing that splendid Instagram shot. Presented in massive steel buckets, the spread comprises Boston lobsters, tiger prawns, king crab legs, yabbies, squid, Sri Lankan crabs, as well as potatoes, sweet corn, bratwurst and globe artichokes to soak up the sweet taste of the sea. Of the three accompanying dips, the Louisiana Garlic Butter proves the most traditional, but it’s the fiery Malaysian Sambal and Thai Green Bird that really add zip.
Grog of choice: Crisp apple and pear ciders, and an ‘Eiffel tower’ of ice-cold Kronenbourg lager.
DANCING CRAB
200 Turf Club Road The Grandstand. Tel: 6466 3303
With ready access to shellfish, it made sense for the TungLok Group to offer patrons another outlet to quell their seafood cravings. Much of the Sri Lankan and Dungeness crabs, Boston lobsters, white clams, blue mussels and sea prawns are sourced from the same suppliers as the group’s best seafood restaurants. Its distinct mix of robust, country-style Cajun dishes are derived from age-old New Orleans family recipes. Replicating that secret touch in its Combo Bags, it offers a hearty dose of authenticity and conviviality. Choose from various seafood combos (from $40 to $108), with different pairings of crabs, prawns and mussels doused in a range of butter-based sauces.
Grog of choice: Homemade lavender and pink thyme lemonade, Stone Levitation Ale, or Anderson Barney’s Flats Oatmeal Stout.
Excerpt from the November 2014 issue of epicure.
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