This evolved from the traditional Teochew Cold Crab, by incorporating tastes and eating styles from different cultures. It's seasoned with sea salt, crushed black pepper and their signature BBQ sauce. Chef Ding uses these basic ingredients to retain the natural sweetness and flavour of the crabs.
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They've also specially selected crabs that have double-shell, which has a soft shell within the hard shell. This happens while they are renewing their shell, and it's the time when the crab would be full or roe.
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You can eat it as it is, or dip it in their housemade chili sauce, wasabi sauce or salt and pepper dip.
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[Invited]