The Crustasia is a haven for the freshest
seafood dishes and the best of Vietnamese,
Thai and its new authentic Singaporean dishes.
Crustasia elevates the norm for freshness,
making sure that most of its seafood is live
before reaching the grill or the wok. Freshest
crabs, groupers, pearl fish, freshwater prawns,
rock and pacific lobster, clams are cooked
using the most refreshing Vietnamese ingredients
and recipes, the boldest flavors from Thailand
and the choicest Asian recipes. Crustasia
takes diners to a journey of the flavors of
quintessential Asian fishing villages.
The
menu is extensive yet quite straightforward.
For appetizers, diners may start with fresh
carrot and turnip sticks dipped in sauces
like hoisin, sweet chili and fish sauce.
A must-try appetizer is the Vietnamese Spring
Rolls - soft rolls of Vietnamese rice noodles,
bean sprouts, shredded carrots, peanuts
and shrimps dipped in a sweet, savory hoisin
sauce and the Thai Shrimp Pancakes, with
five hefty pieces of the most succulent
shrimps fried in a delicate savory batter,
Deep-fried Calamari with Chili Plum Sauce
and the Singapore hawker's favorite, the
Crispy Baby Squid.
As
for the delectable crab dishes, the Singaporean
Chili Crab (cooked in chili paste, egg and
other spices, very authentic); Szechuan
Crab (sautéed in sweet-spicy and
gingery szechuan sauce); and a true Singaporean
sensation, the Singaporean Black Pepper
Crab. New additions to the crab includes
Cantonese-style Crab Sotanghon (sautéed
and cooked with vermicelli in light sate
sauce) and theThai specialty, Poo Ja Crab
(crab shells stuffed with flavorful minced
crabmeat and ground pork served with chili
sauce).
The
list of entrees becomes even more impressive
with Crustasia's refreshing take on the
popular Thai dishes like Pad Thai and Thai
Bagoong Rice. Crustasia's version of the
Thai staple food Pad Thai, is flavored with
tamarind and cooked with coconut milk and
ground peanut. It is perfect when drizzled
with fresh lemon juice. Meanwhile, Crustasia's
version of the Thai Bagoong Rice is one
of the many reasons diners keep coming back,
with generous slivers of green mango, spicy-sweet
pork strips, and the subtle flavors of fermented
shrimp in fragrant rice. And for those who
can't get enough of rice, there's the best-selling
Vietnamese Paella, a sweet-spicy Asian-style
rice dish of shrimp, squid, tanigue fillet,
coconut milk and turmeric served in bamboo.
Its
new menu offering includes Penarakan Chicken
Curry, Beef Rendang, Buttered Oatmeal Prawns,
Char Kway Teow and Claypot Chicken Rice.
Those who prefer more dramatic fish recipe,
they will surely enjoy the Vietnamese-style
Sinigang, Grilled King Fish in Banana Leaf
and the Singaporean Assam Pedas, Indo mackerel
fish fillet carefully cooked in assam, lemongrass,
laksa leaves, chilies and other spices.
Soups
and salad selections are also wide-ranging.
Soup includes Seafood and Beancurd soup,
Hot and Sour soup and Tom Yum Goong. Thai
Catfish Salad, Vietnamese Kangkong Salad
with beef tenderloin or shrimp and Crustasia's
Thai Pomelo Salad are some of the choicest
for salads. All of these sumptuous dishes
are best paired with refreshing Thai Iced
Tea or Gingered Lemonade.
And
because there's always room for dessert,
top the feast with the popular Sticky Saigon
Cakes, a sweet sticky rice dessert with
Vietnamese yellow bean paste, served with
warm macapuno or the Thai Halo-halo with
water chestnuts.
Crustasia's
formidable culinary team includes Red Crab's
veteran chefs, a talented Thai Chef and
a lady consultant from Vietnam.
Crustasia
are located at the following:
-
R1 level, Rockwell Power Plant Mall, Makati
City with Tel. No. 728-5463
- 3rd Floor, Trinoma Mall, North Avenue,
Quezon City with Tel. No. 901-3607
- The Ledge, 6F Shangri-La Plaza Mall, Mandaluyong
City with Tel. No.:
- 2/F Corte de Las Palmas, Alabang Town
Center, Muntinlupa City with Tel. No.: 772-2968
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