Really, chilli crab’s been through so many avant-garde experimentations, twists and fusions that it’s no longer A Special Thing anymore. Chilli crab ice cream does taste awesome though.
But leave it to the Japanese to come up with an impossibly adorable tribute to Singapore’s national dish. Bear witness to Dominique Ansel Bakery Japan’s Singaporean “Chilli Crab” — coconut panna cotta, pandan jelly and mango mousse enclosed in a chocolate crab-shaped shell. Look, they’ll even give you a wee little hammer to crack it open, just like the real thing.
Admittedly, it’s not the work of a Japanese chef. The dessert is lovingly crafted by the world’s best pastry chef Dominique Ansel (the French dude who came up with Cronuts) in collaboration with our very own Malcolm Lee, the executive chef behind the world’s only Michelin-starred Peranakan eatery Candlenut.
But as much as we’d love to take a literal crack at the “chilli crab”, it’s only available at the Dominique Ansel Bakery store in Tokyo. It’s not even a permanent entrée — it’s just a limited offer as part of the Singapore: Inside Out creative arts showcase in the Japanese city. But hey, at least you’ve got till Sep 10 to fly down to Tokyo to try it. The folks at SoraNews24 have, check out their review to see how it fared.
