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FOOD EDITOR TAN HSUEH YUN RECOMMENDS

Food Picks: The Naked Finn, Tanjong Beach Club and Manhattan

Published on May 23, 2014 8:18 AM
 
Clam chowder from Tanjong Beach Club, taken at the Naken Finn on 15 May, 2014. -- ST PHOTO: MARK CHEONG

NO-FUSS CRAB

Sometimes, the thought of having to shell crabs can put people off ordering the crustaceans.

Happily, The Naked Finn, a seafood shack at Gillman Barracks, has come up with a salted egg yolk crab dish that is unlike anything that can be found in seafood restaurants or zi char places. And, yes, the crabs, which are from Scotland, are shelled.

All the meat is packed into the carapace together with nuggets of salted egg yolk, then steamed lightly in its own juices, without additional seasoning. This rather austere way of cooking makes a lot of sense. All the diner tastes is the sweetness of the crabmeat and a hint of briny flavour, with no distracting curry leaves, butter and the like.

 
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