March 14, 2015

Crab in da bag, Singapore…No, this ain’t the place for restraint

When it comes to food, I suffer from multiple personality disorder. Sometimes, I crave refinement, creativity and some extravagance. And other times, I just want to pig out. When those urges get too strong, when I want the culinary equivalent of “dancing like nobody’s watching,” I can’t imagine a better way to set them free than to sit down and start cracking shells and stuffing face at Crab in da bag. It is crowded, messy and plenty fun.

Each table is covered with a large sheet of coated paper. The crab arrives in plastic bags…. set in the middle of the table sheathed in clear plastic loaded with the sauce of your choice. The best dish was definitely tiger prawns in garlic butter. Sri Lankan crab in caboodle mix – a combo of local and Cajun spices – is out of this world….they combined beautifully. The crab farci was delightfully delicious. The word farci, when used in the description of a dish, means to ‘stuff’ or to ‘pad out’ (from the Latin,farcire). The prawns are first cleaned out and then cooked in their shells, ensuring maximum flavour. The sweetness of the prawns complemented the garlic sauce perfectly. Whenever I need a prawn-fix, I know where to go. The squid in curry had a very intense and specific flavour.
If you don’t like eating with your hands, you should not even think about going there. No, this ain’t the place for restraint. It’s for anyone who speaks the international language of crab done right, and who wants to enjoy good seafood in a casual atmosphere. This is the true truth as I say it as it is…

crab in da bag

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