Do you love eating crabs but absolutely hate to eat it in public and end up with a glorious oily mess on your hands? Craving for some legit zichar dishes now, but finding it a chore to put on your mask and heading out to dabao (takeaway) while maintaining social distancing etiquette?
Guess what, with 8 Crabs, now you can easily get to enjoy your favourite crab dishes (be it black pepper, chilli or salted egg) along with other yummy zichar favourites at the comfort of your home!
Just a few clicks of my mouse and I have 3 of my favourite zichar dishes delivered to my doorsteps, freshly cooked and still warm!
Award-Winning Chilli Crab (Large, 750g) - $68
Using only premium Sri Lankan wild caught crabs and stir fried to perfection with their award-winning recipe to achieve a gravy of the perfect blend between sweet, savoury and spicy.
Do you know, crabs naturally travel about 500m every night and prefer to live alone. However, crab farmers breed many crabs in a confined space for profitability, causing the crabs to get stressed very easily while in captivity, as many farms cannot replicate their natural habitat. When stressed, crabs produce ammonia, which is a sign of decomposition of seafood. Hence, to cover up the distinctive ammonia smell in farmed crabs, restaurants will need to use highly fragrant gravies.
8 Crabs is the only company in Singapore using grade AAA premium Sri Lankan sourced wild caught crabs, graded by the most experienced crab graders in the trade, while most restaurants tend to purchase farmed crabs due to their cheaper pricing. This simply means that the crabs at 8 Crabs are meatier, tastier, bigger, and less watery.
In addition, to ensure freshness, these crabs are caught, flown, prepared and delivered to customers within 12 hours. Not only does 8 Crabs have their award-winning chefs prepare the cook the fresh crabs daily to guarantee the best flavour and taste, they also have a one driver to an order policy across their 12 kitchens island-wide in order to uphold their promise of One Hour Crab Delivery.
I'm not the biggest fan of chilli crabs (I prefer black pepper crabs) because it's so easy to get a badly done one that only gets you wondering, "is this chilli crab or egg-ketchup crab?"
But I decided to take the leap of faith and believe in their award-winning recipe, and I'm so glad I did! While they're not super spicy to give you that spicy kick of shiokness that makes you break out into a sweat, it was just the perfect blend of sweet, savoury and spicy that will probably make you want to just slurp the gravy like it's soup.
The Sri Lankan wild caught crab is premium indeed. Their flesh so plump and succulent, and tasted fresh and sweet. But to be honest, I'm satisfied with just having the gravy and fried mantou. And my mum and I loved the gravy so much that we kept the leftover gravy in the fridge to add to our lunch the next day (I made chilli crab baked fish).
HAHAHA!
Signature Coffee Pork Ribs (Large) - $28
Was expected pork ribs, but somehow we were given slices of pork tenderloins instead. Not complaining though, because the meat was still super tender and it's so much easier to eat without the bones.
If you're a coffee fiend like me, then you absolutely got to try this. The coffee fragrance is strong, but not overpowering. I'm not a huge fan of pork in general, but the meat was so tender and the savoury flavour, paired with the subtle coffee bitterness, was so addictive that I could easily finish the entire container by myself if not for the calories.
Claypot Beancurd (Large) - $24
Tofu, my love! Initially, I did feel that $24 is a little too pricey for 'just tofu' but I found out that there're so many other ingredients in the dish!
Egg tofu, chinese cabbage, snow peas, cauliflower, broccoli, carrots and shrimps. How is it possible to get everything I enjoy eating in just one pot? Every ingredient just blends really well together and sits so well in the gravy, which made the soft egg tofu even silkier. YUMS!
So what are you waiting for? Check out what 8 Crabs has to offer HERE and get read to feast!
Till then,
Mia Foo
0 comments:
Post a Comment