Causeway Bay Crabs

What a difference one word makes. If it were not for the "BAY" there, and it was Causeway crabs, we might have thought it is was from the Johor Causeway, and would have fleed faster than a trollop in a JAKIM Raid. But of course, its from Causeway BAY, which is from Hong Kong, so of course, it sounded appealing.

Buildings mushroom up in the Mont Kiara/ Hartamas area faster than fungus in a humid lavatory. I had no idea when this multi storey building with basement car park sprang up, behind Souled Out. Easy location to find.

Invitation was courtesy of Ciki, who had also called Alilfatmonkey, and Chaokar.




Cumi and Ciki studying the menu intently, as they were given a free hand as to what to order.


Their signature garlic crab. Recent news of garlic shortage, and prices of garlic shooting up to RM 10 a kg could not possibly augur well for this dish, as it is drowned under a ton of garlic. The garlic is delicious, fried to a crisp, and really puts paid any plans for a night of long osculating. It really seems to be saying garlic with a hint of crab.


However, having said that, the crabs are mutantly huge. Priced by size, I think the one we had are approximately RM110 per crab. They come in RM60, RM90, ...something like that.


Just look at that claw, in relation to the soup spoon. Reminds me of the days of yore when Sri Lankan crabs were all the rage. Whatever happened to them Sri Lankans? Are they still available here?


Their chiew pai mee... the noodles themselves were adequately flavoursome and song, but those little shrimp are devoid of taste.


The other way of serving crab. Egg yolks...salted egg yolks, to be precise. Tons and tons of it. The statins companies must rejoice at the creation of this dish. The egg yolks are crispy, so in addition to yolks, crabs, its probably deep fried. The very epitome of health food...not...but oh so good.


Sweet and Sour pork. Well, it doesnt blow the mind away, but it is edible.



What delights await us on this platter? Duck's tongue!!! I wonder how many Donalds and Daisies had to sacrifice themselves for this dish. A quack quack here and a quack quack there.... I can't remember if I've ever had duck's tongue before, but I cant really say I am a fan. The texture is like a chewy tendon, unlike ox-tongue, which is melt in the mouth...


Check out the awesome roe within the crab shell.... why are all the unhealthiest things in life so delicious!

Scallops with garlic and rice noodle. Sweet and refreshing... swimming in a pleasantly clear broth.





Phoenix Claws, or less glamorously, Chicken Feet. It must have taken a brave or hungry man to discover that chicken feet are edible. I don't like them done this way, I prefer the dim sum way, which makes the skin soft; this version is a tad chewy. Kind of feels still alive....


We couldn't resist trying their version of Sang Har Mee. I personally like the noodles, all crispy, but the gravy was a bit to thick, and didn't seem to get less thick as we worked our way through.


To finish off, dessert of honey sea coconut, a refreshing concoction.


One guy and two monkeys....

I think the prices are yutt fun cheen yutt fun for..you get what you pay for. Those large crabs are not cheap. So carefully select your favourite method of cooking. You wouldn't want to waste those mothers of crab to some cooking style you do not like.

I'm now curious to taste the original Causeway Bay crabs in Hong Kong. Anyone heading there soon?