It borders on cringe, but this international seafood chain restaurant is hat-worthy
I might come here and sit at the bar to eat the Kaphrao crab entree as a main meal – the dish, which is a signature of the MOC in Bangkok and riffs on pad krapow, has tender, ultra-fresh shredded crab meat stir-fried with garlic, chilli and Thai basil, over rice. It's a bit of a bargain at $32.
The main decision you need to make – the reason you're here – is to figure out which size of crab you want and what kind of sauce it should come swimming in. Crabs start at 'medium' (700-799 grams) and go up to 'Crabzilla' (more than two kilograms). An 'extra-large' crab, split between two people, was almost a full kilo and felt utterly decadent, more crab than might be appropriate – but the indulgence was giddy fun.
The crab obsessive in your life will have a look of stunned, glazed satisfaction.
You choose from various sauces, the best of which are the black pepper – which showcases the fragrance of that spice and its place in Sri Lankan cooking – and the garlic chilli, which combines the richness of butter with the heat of chilli, plus a thwack of soy for umami.
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Courier-Mail
a day ago
- Courier-Mail
I've dined at restaurants everywhere, I always choose a counter seat
Don't miss out on the headlines from Lifestyle. Followed categories will be added to My News. Even with the roar of the lunch crowd at Cañete in Barcelona, with diners packed in like Ortiz sardines, the lyric was unmistakable: 'Hit me baby one more time'. It came from one of the silver-haired waiters behind the bar as he expertly delivered cod fritters, chorizo sandwiches and glasses of peachy gazpacho to those of us with counter seats. The waiter, a sort of Catalan Steve Buscemi, was given to singing, joking and madcap miming. A little Britney Spears to accompany a plate of grilled asparagus spears seemed fitting. I've seldom enjoyed a meal as much as this one. X Learn More SUBSCRIBER ONLY In hospitality it seems as though we've gone from fine dining to fun dining to flatlining. So many restaurants, here and abroad, appear afflicted by a sense of ennui, with energy levels as flat as a proverbial pancake. Cañete was different. It's a lively bar, a boisterous bistro and an expression of culinary levity that I've found sorely lacking lately. Perhaps it's my own fault. After years of shunning the bar, the counter and the chef's table, I'm feeling the gravitational pull of the front row. Nowadays, particularly when I travel abroad, I want dinner and a showstopper. It could be that I need a reprieve from blank-eyed waitstaff offering to explain 'how the menu works'. It's not a manual on quantum physics. Dining at the bar at Barcelona restaurant Cañete. At the bar or counter, there's none of that fussiness, awkwardness or faux camaraderie. Instead, it's replaced by a refreshing immediacy and disarming candour. In the catbird seat, you can enjoy pithy banter with waiters, marvel at displays of cheffy dexterity, and view the reaction of guests to their dishes. At Cañete, the couple on my right ordered prawn fritters, presented as golden discs of crisp camarones. Naturally, I requested them, too. My jolly waiter also recommended spicy meatballs, godello – a luscious Spanish white I'd never tried – and an earth-shaking chocolate lava cake. Above the bar was a sign: 'Fuck your diet'. Dining here was like joining a merry band of kitchen pirates. The spicy meatball at Cañete. Picture: George Epaminondas My nascent desire to be in the middle of the action, cheek by jowl, has led to some outstanding meals. At Aman Nai Lert Bangkok, a serene new hotel in the Thai capital, I had two rarefied experiences. At Sesui, an omakase restaurant, I watched enraptured as sushi maestro Satoshi Tsuru deftly sliced ruby-hued prawns, wrapped tuna in seaweed and explained his approach with the solemnity of a Buddhist monk. On another night, I took a seat at the counter of Hiori, a teppanyaki restaurant where chef Yoji Kitayama shared wagyu spring rolls and glasses of rare sake. I left feeling elated, enlightened and delighted. Chef Satoshi Tsuru prepares sushi at Sesui restaurant at Aman Nai Lert Bangkok Hotel. Interaction with a chef can be rewarding, especially if that chef is an easygoing extrovert. At Trivet, the restaurant at JW Marriott Auckland, I had a meal prepared by executive chef Wallace Mua. Everything from the trevally sashimi to the popcorn semifreddo was sensational, but what really left an impression was Mua's beaming demeanour and winning personality. 'We chefs are usually stuck in the back,' he told me. 'We don't get to tell our story.' This was his moment to shine and he nailed it. Mua, who not long ago toured with the All Blacks as a dietary adviser, shared riotous tales – including the first time he met the team and nervously blurted 'I look forward to orally pleasing you!' He also used our dinner as an opportunity to road-test new dishes, including a fragrant prawn omelette enhanced with a lick of crab consommé, that had not yet made it to Trivet's menu. That insider access felt rewarding. Wallace Mua, executive chef of Trivet, the restaurant at JW Marriott Auckland. Cruise ships, too, are getting in on the counter act. In-the-know diners on Scenic Eclipse II make a beeline for Night Market @ Koko's. With space for just eight guests, the vibrant venue serves zhuzhed-up versions of street food from Asia, India and the Middle East, all while you're flitting around the Med. 'Guests love it – it combines travel, cuisine and theatre,' said Tom Götter, head of Oceans Hotel Operations for Scenic Group. And Silversea has its S.A.L.T. Chef's Table, on Silver Nova and Silver Ray, where culinistas can savour an intimate dining service. Diners at S.A.L.T. Chef's Table on Silver Nova get front-row seats for both ocean and kitchen views. Do you like to watch? When it comes to the drama of open kitchens, many of us are clearly fascinated. Much of the appeal of The Bear, the TV series that boils over with rage, is seeing the chaos of a professional kitchen. In real life, I prefer harmony, hilarity and tidy work stations. Watching line cooks meticulously prepare dishes is the food equivalent of a corps de ballet, a highly choreographed performance. And the exchange goes both ways. 'I can see if someone is enjoying a dish,' Mua said. 'Whether they finish it or not. It's helpful.' Supernormal restaurant in Melbourne features an open kitchen. Closer to home, I've pulled up a bar stool at Sydney's Firepop (smoke-kissed, cumin-flavoured lamb skewers were electrifying), and at Supernormal in Melbourne (I can never go past the chicken and prawn dumplings). Both visits were accompanied by exceptional service, amusing chit-chat and genuine warmth – and not just from the flames. One of the most notable countertop experiences remains Woodcut at Crown Sydney, from avid restaurateurs Sunny and Ross Lusted, whose four open kitchens are dedicated to varying cooking methods – from ash grilling to steam kettling. Their interactive style still feels fresh almost five years after opening. Forget farm to table. I'd rather have charm to table. Counter dining is where it's at. Originally published as I've dined at restaurants everywhere, I'll always choose a counter seat
Sky News AU
4 days ago
- Sky News AU
Darlinghurst says goodbye to its beloved Sri Lankan icon as Lankan Filling Station announces closure after seven years
Lankan Filling Station, one of Sydney's most beloved dining spots, has announced it will be closing its doors - bringing an end to a remarkable seven-year chapter. Founded by chef O Tama Carey back in 2018, the Darlinghurst restaurant has gained a national acclaim for its delicious Sri Lankan dishes from iconic egg hoppers and sambols to fiery crab curries that kept diners coming back for more. While the final service date is yet to be revealed, news of the closure has sparked an emotional reaction from loyal customers and fellow chefs across the country. One fan wrote, 'How will I ever get the string hoppers? Thank you so much for the wonderful food I've eaten there over the years.' 'In a world of steakhouses and caviar, you brought us pol sambol. Thank you for all you brought to our city and our lives,' another added. Acclaimed chef Shane Delia also wrote: 'One of the best meals I have ever had". The outpouring continued with heartfelt notes like: 'My heart is breaking!' 'A favourite and an inspiration to so many.' 'This chapter has been so beautifully original, authentic and full of heart.' Though Carey hasn't shared what's next, fans are already hoping for a new venture. Comments like 'Please tell us there'll be a new incarnation!' and 'Looking forward to your delicious next chapter' suggest that the chef's next move will be watched with hungry anticipation. Until then, diners are expected to flock back for one last taste of a restaurant that didn't just serve food, it served authenticity, story, and a whole lot of spices.
The Age
14-07-2025
- The Age
It borders on cringe, but this international seafood chain restaurant is hat-worthy
That menu is built of a bunch of starters, the main event (steamed mud crab), and some alternate mains. There's a truly funky but also oddly elegant crab liver pâté, served with tiny toast squares and palm sugar syrup to add sweetness. A prawn bisque is decadently rich, seafood essence distilled with a hint of curry, and features a huge prawn as a garnish. I might come here and sit at the bar to eat the Kaphrao crab entree as a main meal – the dish, which is a signature of the MOC in Bangkok and riffs on pad krapow, has tender, ultra-fresh shredded crab meat stir-fried with garlic, chilli and Thai basil, over rice. It's a bit of a bargain at $32. The main decision you need to make – the reason you're here – is to figure out which size of crab you want and what kind of sauce it should come swimming in. Crabs start at 'medium' (700-799 grams) and go up to 'Crabzilla' (more than two kilograms). An 'extra-large' crab, split between two people, was almost a full kilo and felt utterly decadent, more crab than might be appropriate – but the indulgence was giddy fun. The crab obsessive in your life will have a look of stunned, glazed satisfaction. You choose from various sauces, the best of which are the black pepper – which showcases the fragrance of that spice and its place in Sri Lankan cooking – and the garlic chilli, which combines the richness of butter with the heat of chilli, plus a thwack of soy for umami.
