This is a tale every young boy or girl in my neighborhood was familiar with. This tale is as old as the universe and has been told and retold for generations. It has different versions but all of them say that it’s bad to be lazy. And while I was growing up, I would hear the old folks calling an old hand, "para kang masag" (you are like a crab) to describe his languid, dilly-dallying and lazy ways.
There are so many tales, parables and stories about crabs. In Manila, crabs are something exotic. They are expensive, and they are even more expensive abroad. In Samar, crabs are ordinary. Lechon is something special. It is because Samar faces the vast Pacific Ocean and marine life abounds. I remember when I was a young boy, my Tatay would buy crabs as a gift to friends from Manila. Crabs are made as sumsuman (pica-pica) aside from kinilaw na isda when drinking tuba. It is also best paired with nilagang saging na saba. In Samar, we cook crabs the simple way: just place them inside the cauldron without having to add water and let it simmer until the crabs are red.
In cosmo Manila, crabs are pegged higher than pork and beef, even. In Crustasia, one of the best Asian restaurants in the metropolis, people flock to the place not only to taste its authentic Asian cuisines (Thai, Vietnamese and Chinese) but because of its Szechuan crab, its best-seller.
"Most of our clients come from ADB and other nearby offices. You would think that these people wouldn’t be eating crabs at lunchtime. But, people are willing to roll up their sleeves and wear the bib," says Lili Hao-Chan, operations manager of Crustasia. "Lunchtime here is very lively – cracking!" According to Lili, an average buffet diner can consume about 500 to one kilo of this crab in one sitting.
Crustasia also started a buffet as a Christmas offering for its loyal patrons. "The buffet actually started because a lot of our guests were asking for it," explains Lili. "Since it’s Christmas we decided to go on with it. It would mean more selections for them and more food for them to try."
The buffet includes scallop dumpling, taro chips with five spice mayo, Mee Grob, curried beef buns, Thai Caesar salad, three delicacy soup, nutty chicken salad, Thai red curry beef, chicken in lemongrass, sesame baked fish with hot ginger marinade, Vietnamese sweet and sour fish fillet, Vietnamese paella, rice in cocoleaves, Saigon noodles, Thai crispy noodles with seafoods, and the parade of crabs.
Desserts are fruit filled dumplings, Thai halo-halo, and toffee apples and bananas.
"Crustasia offers a wide selection of authentic Asian cuisines specifically Thai, Vietnamese and Chinese. But what really sets it apart is that it’s a haven for the freshest seafood, guests can choose their fresh catch from the aquarium located inside the kitchen of Crustasia. The aquarium houses live catfish, lapu-lapu, king fish, Visayan red snapper and green grouper," Lili adds.
For more of the "Crustasian experience," Lili recommends Thai shrimp pancakes, New Zealand Mussels with Wasabi Salsa, Chinese dimsums, Vietnamese spring rolls, Pad Thai Talay (Thai noodles with shrimp, shredded tofu, and special sauce by the Thai chef), Vietnamese sinigang (which uses pineapple instead of sampalok to flavor), Thai fried bagoong rice, Thom Yum, Vietnamese paella (based in coconut milk and flavored with lemongrass with honey), pan fried and steamed lapu-lapu, Thai halo-halo (with coconut milk, sweet potato, taro and jackfruit), among others.
Buffet at Crustasia in The Podium will end on Dec. 31. It opens Fridays to Sundays at P399 for lunch (11 a.m. to 2 p.m.) and P495 for dinner (6 to 8 p.m.).
A fishing village within a mall, a parade of crabs, live fish, and a buffet of three Asian cuisines, Crustasia is truly the crust of the flavors of Asia.