Vasco’s @ Hilton Kuala Lumpur

Crab Chow Down

March 27, 2019

April’s my favourite month of the year. It’s just got better as Hilton Kuala Lumpur’s having a Crab Chow Down promotion at the Vasco’s coffeehouse.

Recently, the media and bloggers were invited to a preview of what to expect for this crabby promotion. We walk in to a long table filled with crabs cooked in more styles than I have fingers. My tastebuds begin tingling as soon as I sniff the aroma of spices in the air.

The Crab Chow Down promotion is priced at RM178 nett per person. This includes the regular buffet spread too. 

For an additional RM100, you'll get the beverage package too, which includes Tiger Beer, red and white house wines and soft drinks. The chefs have gone all out, with crab recipes from Indian and Malay to Chinese and Japanese.

Kerabu Ketam or Crab Salad with avocado

For a start, the Kerabu Ketam (Crab Salad) is a tasty toss of crab meat with capsicum, tomato, onion, cucumber and coriander in a zesty lemon dressing. It’s served with creamy, just-ripened avocado. Such an easy way to eat crab.

Soft Shell Crab Maki rolled with seaweed or tobiko

Soft Shell Crab Maki is another favourite, whether it’s rolled with seaweed or tobiko. A third appetiser, Cold Chilli Crab, however, requires fingers to get into action. 

But then, isn’t that the only way to enjoy a good crab? Not to worry. Finger bowls are provided for washing up as well as cute little bibs to catch any crabby juices.

Chef Hafiz at the action station, cooking Claypot Crabs in White or Red Tom Yum Gravy

Cooked in claypot while you watch: Crabs in piquant red (left) and creamy white gravy

For the promotion, Vasco’s chefs are bringing in crustaceans from Sarawak and the south-western coast of the peninsula, including blue swimmer crabs, flower crabs, baby crabs and soft shelled crabs.

There’s even a cooking station where the friendly Chef Hafiz dishes up a la minute Claypot Crabs In White or Red Tom Yum Gravy with mushroom and the heady aromas of lemongrass and kaffir lime leaves. My Best Friend and I agree that the White Gravy is superb, with a creamy edge that proves endearing with crab.

 

Slurpilicious Crabmeat Soup with egg and cordycep flower

There’s another option of Chinese-style Crabmeat Soup with egg and cordycep flower. Thick and reminiscent of Sharksfin Soup, this is so tasty I can’t help getting second helpings.

Thumb-sized baby crabs, deepfried and crunchy

My eyes are attracted to a tray of crabs no bigger than my thumb. Deepfried and crunchy, these can be pretty addictive. Next to this are soft shelled crab tempura and Crab Tandoori with its distinct aroma of singed spices.

Tandoori Crab

Crab Xec Xec, a Goan specialty

Then there’s Goan style Crab Xec Xec (pronounced Shek Shek). What makes this stand out is roasted spices simmered with coconut, ginger, onion and garlic that bring out the sweetness of the crab. It’s hard to choose between this and Crab Chanttinadu; happily, it’s a buffet, so I can have both.

At the Malay section, we indulge in Malay-style Crab Curry and Crab & Pineapple cooked with coconut gravy. I like the latter, with the pineapple adding a sweetness to the gravy.

Black Pepper Crab

Hong Kong-style Crab

Highlights at the Chinese section are Black Pepper Crab, Hong Kong-style Crab and my two favourites, Kam Heong Crab and Stirfried Chili Crab.

phoenixbee@gmail.com

Vasco’s @ Hilton Kuala Lumpur (pork-free)

3 Jalan Stesen Sentral

KL Sentral, Kuala Lumpur

Telephone

+603-2264 2264

Email

KULHI_FB@hilton.com

Promotion

Crab Chow Down

April 1-30; Dinner only: 6pm to 10.30pm

RM178 nett