What could better than crab? A holy crab! Just kidding, I’d still be here if it were “The Vile Crab.” The Holy Crab is perhaps the single hottest joint in town these days. Everyone seems to be competitively posting Instagram after Instagram of the obligatory “check out this fat crab claw I have in my hand” or “here’s me wearing a holy crab bib” (that’s me, by the way). Having just opened its doors about 2 weeks ago, The Holy Crab has impressively attracted a considerable amount of buzz and crowd.
And it’s all thanks to Willy, the friendly PR guy you’ll see roving around the restaurant. And of course, it’s also thanks to the ever-smiling Chef Albert who is clearly passionate about his crustacean and serving it up warm and saucy. We’ll get into the warm and saucy part in a minute. The Holy Crab is managed by Ersons Group, the same guys behind other popular joints including Grandma’s Suki, Grandma’s Thai, and Hokkaido Ramen Santouka.
The restaurant carries a mix of a warehouse/industrial feel and a touch of the ocean with seaside paraphernalia including starfish, seashells, and sand. The atmosphere is casual and lax, and I personally recommend you not to wear anything you would mind getting red sauce on (I learned my lesson the hard way). Come in something comfortable and watch out for where your friends are aiming their claws (crab claws, that is), and you should be fine.
When it came to menu browsing, there was plenty of both imported and local goods to choose from–Dungeness Crab, King Crab, Snow Crab, Lobster, Blue Crab, Mud Crab, Shrimps, Clams, and Fish. As for the sauce, you can ask for either mild, medium, spicy, or HOLY MOLY. I was excited to have a taste right away so we let Chef Albert surprise us.
Oh, and did I mention you get wear one of these cute bibs? Here’s me happy and smiling silly, remembering how fun it is to wear a bib as an adult (if I can even call myself that).
There are proper steps to the dining experience at The Holy Crab. First, a butcher paper is laid out on the table, complemented by a kitchen roll and some utensils to help you poke around the crab with. The cooked crustacean (with the sauce) is served inside a plastic bag, and you can probably guess what happens next.
Crispy Fish Fingers with Cajun Fries | 60K 25K
Voilà! Here we have some shrimps, sausages, and sweet corn.
And a King Crab leg (they were still waiting on the Dungeness to arrive that night), all drenched in a medium spicy sauce. By the way, if you like, you could alternatively request for a butter sauce instead. Now would a good time to watch out for where your friends are aiming their food.
Found this little guy being silly.
Looks like a bloodbath around here.
Things will get messy. And I warn you, your fingers are going to smell very very garlicky (even after washing)!
Don’t you just love it when someone else does the job for you? The King Crab Leg was meaty and sweet, and the shell was actually cooked quite tender so tearing it open was easy.
Here’s an after shot. Here’s what I love: the shrimps, sausages, sweet corn, crab, fish fingers, and cajun fries (yes, that was everything) were all savory and tasteful. As for the sauce, thinking back to Louisiana and Cajun delectables, I was expecting more of a dry rub instead of a thick, liquidy sauce, which it was. I suppose I’ll ask for a butter sauce next time. But if you like garlic, this sauce has probably more than enough to satisfy you for a week. :) Spending wise, you should expect to shell out in the range of Rp. 350,000 – Rp. 550,000 per person. Then again, this will vary depending on your order. Get ready for garlic fingers!!!
Check out our feature on Trans7 Etalase with The Holy Crab!