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The house signature dish, and one of the better renditions in Singapore, I hear it's in the top 25 of some lists.
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Served in a fragrant, hearty soup / broth of crab stock, Shaoxing Chinese rice wine, evaporated milk, ginger, and tang kwei / dang gui / angelica root, the dish features a large, fresh, meaty Sri Lankan crab, over thick rice vermicelli noodles, crunchy nai bai / milk cabbage, tender chunks of yam / taro, and parsley.
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The flavour profile is savoury boozy sweet, with a warming herbal note, and is very tasty.
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Don Signature Crab
More details in profile & blog

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