East meets the West at Holy Crab Bar and Restaurant

I was quite surprised to discover that Holy Crab are doing an “East Meets West” menu in conjunction with The Royal Thai Consulate-General in Hong Kong and The Consulate General of Canada in Hong Kong and Macao available from now until the 16th of September 2015
The menu features 4 Western, 4 Eastern and 2 Specialty Cocktails.


The Western menu uses Canadian seafood and ingredients, created by Salient Group’s Executive Chef Mark Kerkstra while the Eastern menu has been created by Chef Cuisinier of the French Embassy in Bangkok, Chalee Kader referred by The Royal Thai Consulate of Hong Kong.



To be honest, I have a Western palatte so I was naturally attracted to the Western choices, however the locals will probably like the Eastern menu because it uses a lot of lemongrass and Asian spices, although the soup looks good.



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Dungeness Crab Popover ($140)


British Columbia Dungeness Crab and Gruyere Cheese popover with a Cajun Honey Gastrique.
I liked these crispy chewy popovers filled with crabmeat and cheese!
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Canard Poutine ($230)

Duck Fat Gravy with Duck Confit, Quebec Foie Gras and Gruyere Cheese over Duck Fat Fries.
This was my favourite West dish because of the melted cheese!
Sinfully delicious cheesy fries and foie gras!
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Crown and Maple Canadian Seafood Trio ($200)

British Columbia Cherry Stone Clams, Nova Scotia Lobster Tail and Bay of Fundy Jumbo Scallops baked in a Bacon, Crown Royal and Quebec Maple Syrup Glaze.
This was a sweet seafood delight because it was topped with crispy maple syrup glazed bacon bits.
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Pond and Pasture Grits ($200)

Coffee Grilled Ontario Pork Loin and Tiger Prawns with Cajun style Cheddar Cheese Grits.
The pork was succulent and juicy paired with creamy cheese grits.
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North ($200)

Kao Soy - Prawns in northern Thai curry and spices, with flat egg noodles, garnished with crispy noodles, pickled mustard leaves, shallots, and chili oil.
This was too spicy for my tastebuds.
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North East ($180)



Papaya Salad and salted duck egg - served with grilled lemongrass chicken and sticky rice.
This was refreshing but very spicy.
★☆★☆★☆★☆★☆★☆★☆★☆
Central ($388)

Crab and Curry Powder - stir fry Swimming Crab with curry powder, chili oil, eggs and celery.
This was surprisingly good because it was curried crab meat on top of rice so it was really convenient to eat.
It would taste even better if it was not so salty.
★☆★☆★☆★☆★☆★☆★☆★☆
South ($120)

Chicken Turmeric Soup - free-range chicken boiled with turmeric root, chili and coriander.
I loved this soup because of the strong turmeric and lemon flavours.
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Lychee Delight ($85)

A vodka-based cocktail using lychee juice, topped off with champagne, representing the East.
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Royal Maple ($85)

A gin-based cocktail using pineapple juice and sweet Canadian maple syrup with a hint of ginger, topped off with champagne, representing the West.
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Revisiting JAR Just-a-Restaurant

Since my last visit, the Chef has changed so I was glad to see some different dishes on the menu.
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Smoked salmon and blue crab salad:

The salad was a bit different because I found it tasting quite savoury because the crab meat had a briny taste.
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Olives with white anchovies:

I love white anchovies and they were soaked in vinegar which made them really appetizing.
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Spanish cold cut platter:

(Serrano ham, chorizo, olive and Manchego cheese)
My favourites had to be the cheese and olives.
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Braised octopus and pearl onion with red wine sauce:

The octopus had sweet taste which was drenched in this lovely wine sauce.
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Chorizo croquette:

The croquettes were creamy with potato mash in the middle.
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Fried padron peppers with garlic and sea salt:

These are a classic.
Delicious peppers sprinkled with sea salt that brings out the flavour.
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Chili garlic prawns:

The prawns were springy topped with aromatic crispy garlic.
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Spanish octopus in garlic olive oil:


The octopus was springy with lovely olive oil and garlic flavouring.
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Pan fried crab cake with garlic mayo:

The fried crab was a bit different, there was quite a lot of potato in it just like the Chorizo croquette above.
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Pideua with seafood:

As a carbs lover, the rice was tasty because it has absorbed all the seafood flavours with a hint of tomato.
I loved the pideua which is super mini sized macaroni and you can see how tiny they are right next to the fettucine.


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Fettucine with braised veal cheek in red wine sauce:

The star was the veal cheek which was so gelatinous and soft!
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Duck confit:

The duck confit had a crisp duck skin and it was not too salty.
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Jar banoffee pie:

The banoffee was loaded with banana infused cream which tasted natrual.
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Creme brulee:

The creme brulee was thick and creamy.
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Non patrons

I tried to go to Pacific Coffee at Tang Lung Street because there are some cakes exclusive to that branch but the place was packed so went to this branch for a drink.

This branch was small and cozy with two sides and a wasted entrance that divides the café into two sides.


Got the Earl Grey tea, which was really hot to begin with, but then the air con is really strong so it cools down fast.

I didn’t like the brand they used because it had a weird taste of rose.











Anyway, I get annoyed with people abusing McDonald’s, McCafe and Coffee places especially when they are non-paying patrons sitting there.

The place was pretty empty and this woman who did not buy a drink sat right next to me for at least 20 minutes pretending she was my friend.
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No drink on her table!


Her sitting right next to my bag!

More and more passion by Gerard Dubois Passion by Gerard Dubois

There are so many branches of Passion by Gerald Dubois. This new branch is frankly too far for me but went here because someone I know from Shortbread Teas works here!
She used to be at the Central branch of GD but she is now here.


Anyway, the place is packed with people because there is not much decent Western food here.




I went for the cakes and had tea.
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Framboise chocolat:



Tried the new Framboise chocolat, which has refreshing raspberry mousse with chocolate paste in the middle that gives it a sweet balance.
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Earl grey pear:


Then I had the Earl grey pear, which was an interesting pairing. I loved the fragrant earl Grey mousse contrasted by the gritty sweet pear paste in the middle.
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Framboise pistache:


The Framboise pistache was the prettiest cake out of all three, layers of mint green and blush pink.
It was quite sweet with nutty tones of pistachio and sweet raspberry.
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Jasmine tea:
I loved this tea because they used whole leaves which you can see.





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Nice place and see you again soon T!