Another weekend means another opportunity for me to shadow my favourite instagram celebrity FoodieAdamn on his food crawls and earn my keep as his trusty hand model (gotta work for my meal I guess). This weekend he decided to take me to King Crab Co, a crab shack along the ever popular Oxford Street in Bulimba, so we hitched a ride on the ferry from Teneriffe and made our way there after brunch despite the rain.
We originally found a seat outside for better lighting, but before we could order, the rain was quite severe and we moved indoors. The menu comprised of quite a few options you would expect at a crabhouse, not limited to oysters, lobsters, clams and crabs.
The bucket of utensils only added to my barely containable excitement.
Our drinks came first, I had champagne (because bubbles make everything more exciting), while Adam had ginger beer.
Our entrees came first. We had a kingfish ceviche. It came served with lemon and olive oil dressing, with chilli, fennel and corn tortilla. I loved the fresh tangy taste of the kingfish, and I only wish that there could have been more for me to enjoy rather than the copious amounts of fennel. Chilli and oil provided bite to it whilst the corn tortilla contributed some necessary crunch as well as a a vessel on which to eat the delectable kingfish.
Of course, as exciting as the kingfish was, it was nothing compared to our mains, which arrived soon after.
Of course, that meant it was time for us to suit up!
First off, we had the Alaskan King Crab Claw served in Old Bay Butter.
The crab was very fresh with a delicious firm texture and the old bay butter was a rich and hearty sauce to accompany the crab, which was also very meaty. I also really appreciated the slightly sea salted taste to the crab meat. The crab was also served with some spicy chorizo, offering a good contrast in texture to the crab.
Our second dish was the red claw which we were lucky enough to try as it was in season. We had it with Singapore Chili sauce. Although the redclaw was smaller and definitely harder to attain, the meat was definitely a lot sweeter than the crab. Coupled with the spice of Singapore Chili, it made for quite a delicious dish.
Of course no crab meal would be complete without a crusty piece of garlic bread to dip into. This was nicely toasted with a crunchy exterior and a dense garlicy interior which complimented the old bay butter sauce exceptionally well.
Espresso and Matcha got to enjoy this complimentary meal by freeloading off FoodieAdam's invite. But as always, my opinions are solely my own.
Taste: 8/10
Value: 7/10
Service: 8/10
Environment: 8/10
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