Nestled within the historic walls of the Old Dutch Hospital in Colombo Fort, Ministry of Crab has established itself as a beacon for seafood aficionados since its inception in 2011. Co-founded by renowned chef Dharshan Munidasa alongside cricket legends Mahela Jayawardena and Kumar Sangakkara, the restaurant offers a unique dining experience centered around Sri Lanka’s famed lagoon crabs.
Inside the historic Old Dutch Hospital
Ministry of Crab is not just about food; it is about atmosphere. The restaurant resides within a 400-year-old Dutch colonial building, meticulously restored to highlight its original structure. Exposed brick walls, high ceilings and a minimalist interior direct all attention to the seafood. Open kitchens and live crab tanks provide visitors with a glimpse into the heart of the operation.
Celebrating Sri Lankan Crustaceans
Ministry of Crab’s menu showcases the best of Sri Lanka’s seafood. The star of the show is the lagoon crab, served in a range of flavours such as chilli, pepper, garlic or classic Sri Lankan curry. There are also freshwater prawns and a rich king prawn bisque, offering something for anyone who enjoys quality seafood.
During our visit, Travel Tomorrow sat down with Chef Dharshan Munidasa, a self-taught culinary expert who has been instrumental in elevating Sri Lanka’s dining scene. “We are not just a crab restaurant. We are a celebration of what Sri Lanka has to offer the world,” Munidasa explained. “Our crabs are 100% Sri Lankan, and we refuse to serve anything that is not up to standard.”
Born to a Sri Lankan father and a Japanese mother, Munidasa has been a leading figure in advancing Sri Lanka’s contemporary food culture. His work has also been recognised internationally. He was awarded the Order of the Rising Sun by the Japanese government for promoting Japanese cuisine globally.
Munidasa’s passion for quality is evident in every detail. No frozen products. No shortcuts. Everything is fresh, including the famed Sri Lankan lagoon crabs, which are available in a variety of preparations such as pepper, garlic, chilli, or curry.
My dégustation journey
My dégustation journey began with clams, which, as a Portuguese, I’m a big fan of. The clams were fresh and carried a subtle fusion character. They were prepared simply, in a Japanese style using butter and soy sauce, yet served with garlic bread reminiscent of what you might find in Portugal or Italy.
Next came the Giant Prawn Pepper. Cooked à la minute in Italian olive oil, Japanese soy sauce, garlic, and chilli flakes
The pièce de résistance was the Garlic Chilli Crab. This dish brings together the finest Sri Lankan mud crab with the bold heat of chilli flakes, garlic, Italian olive oil and Japanese soy sauce. An absolute must.
Everything is cooked to order, and portion sizes depend on the crab’s weight, which can go up to a whopping 2kg. I can guaranteed that a 2-kilo crab is impressive.
International recognition: from Colombo to Melbourne
Ministry of Crab has consistently ranked among Asia’s 50 Best Restaurants, peaking at No. 29 in 2021 and still holding strong in the extended list at No. 58 in 2025. But Munidasa is quick to emphasize that awards aren’t the goal: serving the best local seafood is.
From its origins in Colombo, Ministry of Crab has expanded its presence to international cities including Shanghai, Manila, Mumbai, Bangkok, and most recently, Melbourne. Yet each outlet keeps the Colombo DNA intact — Sri Lankan seafood, Sri Lankan standards, no compromise.
