Located on the east side of the Workers' Stadium on China Red Street, Crab Ceylon is the first restaurant in China to cook Sri Lankan flavors, and "Ceylon" is the ancient name of Sri Lanka. As the name suggests, this restaurant specializes in Sri Lankan-style blue crab. After the restaurant opened, it quickly attracted many celebrities, and many celebrity signed crab shells were displayed at the entrance.
Crab Ceylon crab comes from the Negombo coast of Sri Lanka, also known as the "saw-edged sturgeon", and is one of the local specialties. Sri Lankan blue crabs are larger, each one is more than 1 catty, and the quality is the best in Asia, and a large number of them are exported to Singapore and Hong Kong. In Colombo, the capital of Sri Lanka, the famous restaurant "Ministry of Crab" is famous for its local crabs and is on the list of the top 50 restaurants in Asia, which shows the quality of Sri Lankan crabs. Each crab selected by Crab Ceylon has been strictly screened to ensure that it meets the four principles of wild, male, large and good physical strength, and is delivered to the store fresh and fresh within seven hours. Crab Ceylon employs local Sri Lankan chefs to train regularly at the restaurant, and the techniques used to cook blue crabs are purely local techniques.
The crabs provided by the restaurant are graded according to their weight, and the prices vary from 198 yuan per catty to 298 yuan per catty, and the king crab over three catties needs to be booked in advance, and the price is 328 yuan per catty. There are many ways to make crab, such as black pepper, curry, garlic, Sichuan spicy stir-fry, chili, and spicy at the bottom of the bridge, among which black pepper and curry have the highest number of hits, and the recipes and condiments used are all authentic Sri Lankan flavors. Black pepper crab is made with whole black pepper and local coconut milk, which has a strong aroma. The curry is made with Ceylon curry, which has a heavy milky aroma, light spicy flavor, and a mild aroma that does not hide the sweetness of the crab meat. During the meal, there are special crab claws and crab needles to dismantle the crab, the crab is full, the crab shell is thick but the meat is firm and solid, the taste is tender and slightly sweet, and the taste is abnormal. The traditional cooking time of crab in Sri Lanka is not too long, so the seasoning on the one hand enhances the flavor and gives the flavor, and on the other hand, it does not affect the umami of the crab meat itself, which is quite rare. Compared to Singaporean-style crab dishes, Crab Ceylon has a lighter flavor and more umami flavor.
In addition to blue crabs, there are also a range of Sri Lankan delicacies on offer, many of which are imported by air from Sri Lanka. Burmese tiger prawns in tomato sauce, the shrimp meat is plump, crisp and sweet, and the tomato sauce is sweet and sour. Negombo spicy shrimp with pepper and flavor. Pan-fried lamb chops with local Lankan sauce give the meat a rich aroma and exotic flavor. Negombo special fried rice, chili chives, shrimp and other dry stir-fried flavors, dry rice, clear grains. Ceylon curry tofu, the outer layer of the tofu is slightly hard, the inside is soft, the upper end is stacked with fish roe, soaked in the golden soup curry, appetizing rice. Ceylon black tea is a specialty of Sri Lanka and enjoys a good reputation, and Crab Ceylon also has Ceylon black tea, which is mellow and slightly sweet, and has a soft taste.
The restaurant is full of Sri Lankan flair, stylish, simple and gorgeous. Crystal lamps, characteristic cutlery, tables and chairs, and paintings by Lankan painters on the walls are all exotic. The restaurant has 4 private rooms, named after 4 important cities in Sri Lanka. The restaurant service was attentive and satisfying.
