Standing grand and noticeable with a huge crab as its mascot in the beach city of Patong, The Crab House is known domestically and internationally as the one and only place for premium quality seafood, serving fresh and delicious giant-sized shellfish that have been selected from the best suppliers.
The spectacular seafood feast proudly recommended by The Crab House was delicately cooked in the glass-wall kitchen, which allows us to see through the process and high level of hygiene used in the kitchen. The leaders of this cooking gallery are Sous Chef Htay Win, who gained vast experience in the Chinese culinary world, and Chef Sataporn Sangthong , who is a young blood food creator. The two combine their conservative cooking skills with contemporary ideas resulting in a remarkable fusion of Thai-Chinese dishes.
First up, a bubbling hot entrée served in a fire pot is Tom Klong Pla Gao – a sour and spicy soup with a touch of smoked dried chili with other spices and herbs that come alongside the star of the dish, seabass. The stock of this soup is usually simmered overnight using their signature recipe to create its rich taste. The fresh seabass is fried before being placed in the soup making it crispy from the outside but tender and firm on the inside. The spices and herbs mixed in the soup make the flavour unforgetable.
To give variety in texture, we were served a meaty Ped Thun Namdaeng Cantonese style stewed duck served in as red gravy that takes some special techniques to get it to perfection. The duck leg is stewed overnight, leaving it to fall-off-the-bone tender. Chinese herbs such as star anise, goji and cinnamon are pan-roasted to enhance their aromas before being added into the cooking process. The savoury gravy beneath the duck leg keeps the meat moist while also balancing the taste nicely. We followed the red meat delight with more from the seafood extravaganza, unforgettable, freshly caught giant mud crab occupying an entire giant plate. One side of its claw is about two inches wide, not to mention of meat they were. The nipper is served with seafood Thai-Chinese style gravy with squid, shrimps, stir-fried mixed vegetables and shiitake mushrooms. The natural sweetness of the fresh crab meat blends perfectly with the seafood gravy.
Another treat is the enormous lobster, grilled to perfection leaving the natural freshness of the meat shine through. This stunning dish is served with a two choices of sauces; spicy seafood, and The Crab House signature, which is creamy and consists of touches of Thai and Chinese spices, making the lobster meat taste truly unique.
The restaurant offers two floors to enjoy your dining experience; the downstairs, non-air-condition area, which has a lively vibe and the second floor with air-condition, which is more quiet and relaxed and with stunning modern Chinese art.