Last night for @ministryofcrab five-course dinner pop-up. ⢠First course was a shared crab liver pâtĂŠ which needed a touch of citrus to complement it. It should also have had proper melba toast instead of the dry hard crackers it came with. ⢠Second course was baked crab. The presentation was sad and the flavors could have been improved with creaminess and some texture. ⢠Third course was river prawns in garlic butter. This dish was quite good and the soy garlic butter that came with it was perfect for dipping good bread in, unfortunately not the white bread chunks that came with it. (I skipped this course and was given two pieces of seared fish on a white plate instead as Iâm allergic to river prawns. The fish was cooked well but it was literally just two pieces of fish with absolutely no garnish or side to make it worthy of a mid-course) ⢠Finally, the last was what we had come for. A large Sri-lankan crab in black pepper sauce to share. Sweet chunks of crabmeat filled the shell. This would have been a stunner had the sauce not seemed like it was pre-cooked, reheated and just added on at the last minute. ⢠Finally, the coconut crème brĂťlĂŠe baked in an actual coconut was a good dessert to end with after the peppery crab. ⢠#TravelswithaGourmet #TWAGDubai #ministryofcrabpopup #keepcalmandcrabon (at Anantara The Palm Dubai Resort) https://www.instagram.com/p/CV_TmPmv8He/?utm_medium=tumblr
