Latest news with #Kaphrao
The Age
14-07-2025
- Entertainment
- 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.
Sydney Morning Herald
14-07-2025
- Entertainment
- Sydney Morning Herald
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.
