We were lucky enough to to attend Hungry Diner’s event #14 at the Walsh Bay Crabhouse.
This is the new venue for Harry’s Singapore Chilli Crab, who are a Sydney dining institution, well known in Surry Hills and worth checking out over the Australia Day long weekend to enjoy the mud crab and other Singaporean Cuisine.
Along with a bunch of fellow foodies, we were treated to a banquet feast showcasing their new menu and venue in Walsh Bay. With over 40 in attendance, this is a great venue to hold an event or function, also well suited to smaller intimate dining. Walsh Bay Crab House operates out of a new and modern space, in contrast to the Surry Hills Venue, and it’s in a great location too. The new restaurant still has that friendly and welcoming feel of the famous Surry Hills location and, as always, the food is spectacular!
As part of this feast, much of the menu was sampled and all of it thoroughly enjoyed by all. The highlight was always going to be the Singapore Chilli Mud Crab, with well over 30 years specialising, the restaurant group has access to the best produce and suppliers. We have already established that they have the best produce and this is enhanced by the family recipes and their experience in preparing the crab and the amazingly flavorsome sauce combinations; Mud Crab Singapore chilli, Mud Crab black pepper and Mud Crab garlic butter.
Another highlight is mantou buns served along side, these fried sweet doughy buns are perfect for mopping up all of the deliciousness.
The menu contains a plethora of seafood dishes, all cooked to perfection by their team of chefs. For entrees, the steamed scallops with XO sauce are hard to go past, a beautifully cooked scallop topped with glass noodles and sauced their special XO. The steamed oysters were a interesting, as we are so used to consuming them straight cold from the shell. The oysters are plump and there is good hit of flavour provided by the ginger and shallot.
The hand caught sea urchin with a savoury steamed egg custard was a real treat for the seafood lovers. The texture silky and flavour decadently rich, with a distinct taste of the ocean.
If you are visiting as a couple the Seafood platter is an ideal dish to share, with all the top plate a mix of fresh crab, oysters, mussels and prawns, the lower plate hot food including fish, chips and a mornay style lobster.
There is also a range of other great Singaporean cuisine on offer. The deep fried king prawns with salted egg yolk are a revelation, the salted egg yolk sauce was incredible, sweet and salty. We loved the whole deep fried Lemon Sole with chilli butter sauce, the batter nice and crisp and the fish nicely cooked within. Their Nasi Goreng Singaporean fried rice is a great accompaniment.
For a non seafood option the Wagyu cubes in garlic sauce are a great option.
Thanks to Andy and Elaine and everyone at the venue for their hospitality and to Mick, the Founder and Chief Diner of Hungry Diner for the invitation to the fabulous event.
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Walsh Bay Crab House
1 Towns Place, Corner of Hickson Rd. Walsh Bay- Millers Point