Nyonya Crab Curry with Garlic Buns

This dish originated in Singapore and evolved from the signature crab meat curry of Candlenut, a Michelin-starred restaurant.

The chef made slight adjustments based on the secret recipe to better suit the tastes of Hong Kong people. Coconut milk and sautéed garlic are used to cook the curry. You can taste the sweet coconut aroma, and the crab meat is covered with the stimulating spicy aroma of curry. It has rich layers and a strong spicy aftertaste, which can better bring out the freshness of the seafood.

Served with crispy garlic buns, it makes you want to eat it even though you know it’s spicy.