"My first encounter with a Sri Lankan Mud Crab started in Negombo. At the infamous fish market. As we walked around from stall to stall, I paused at one laden with bags of jiggling crabs. One by one, in a practised routine like fashion, the fisherman bound them up, ready to be safely packaged and shipped somewhere. Singapore or Colombo, he said. We nodded and moved on."
"I didn't think much of it until I received an invitation to eat at The Ministry of Crab restaurant in Colombo. We came close to eating at its namesake in Singapore, so it was indeed a tempting invite. What clinched the deal was an opportunity to meet with Chef Dharshan Munidasa himself. Chef was born in Tokyo to a Japanese mother and Sri Lankan father."
A narrator's first encounter with Sri Lankan mud crab occurs at Negombo's infamous fish market, where fishermen bind crabs for shipment to destinations such as Singapore or Colombo. An invitation to dine at The Ministry of Crab in Colombo led to meeting Chef Dharshan Munidasa. Chef Munidasa was born in Tokyo to a Japanese mother and Sri Lankan father and studied in the US, holding Double Degrees in Computer Engineering and International Relations from Johns Hopkins. Early cooking experiments with family and necessity during university shaped his path. The chef emphasizes precision and consistency; dishes are plated identically across multiple global locations, forming the foundation of a restaurant empire.
Read at restlessfeet.com
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