Bigger than your face – Regent Taipei introduces Sri Lankan crabs for the first time

▲ Sri Lankan crabs and Chef Darshan 'Munidasa. (Photo / Provided by Regent)

Travel Center / Comprehensive Report

Crab season in autumn: Regent Taipei has launched a series of autumn crab dishes starting today. On the third floor, Regent Chinese Restaurant draws inspiration from guest celebrity chefs’ private recipes to present “Flame-Grilled Crab” and “Cantonese Premium Seafood Soup.” Meanwhile, the 21st-floor Regent International Club and The Palace Museum Regent have gathered Taiwan’s locally abundant crabs such as virgin crabs, large male sand crabs, and large female sand crabs, recreating classic Cantonese, Shanghai, and Chaozhou-style crab dishes. At the same time, in November, Regent will introduce for the first time “Mega Sri Lankan Crabs” that are bigger than a human face and “OMG Sri Lankan Prawns” that are too big to hold with one hand.

Sri Lankan crabs, also known as web-footed crabs or large male sand crabs, are mostly found around the South China Sea and various Southeast Asian countries, among which the clear-water coastal regions of Sri Lanka are the most renowned for their production. Characterized by their massive size and two large claws, Sri Lankan crabs have firm, plump meat with a sweet and fresh taste. They are suitable for various cooking methods, hold up well during cooking, and do not easily fall apart.

In addition to launching a series of autumn crab dishes, Regent has also invited the acclaimed chef with the title “Asia’s best crab chef” — Darshan Munidasa — to Taiwan for a guest appearance from December 1 to 4, to satisfy seafood lovers.