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Digest Open Claws

Open Claws

Open Claws
By Amy Van | Photos courtesy of Dancing Crab
August 11, 2014
Tung Lok’s first Louisiana-inspired seafood restaurant Dancing Crab rolls out robust, country-style Cajun seafood and boldly flavoured Creole cuisine.

Tung Lok’s first Louisiana-inspired seafood restaurant Dancing Crab rolls out robust, country-style Cajun seafood and boldly flavoured Creole cuisine. Heading down for the first time? Here's what you need to know. 


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Dancing Crab is all about its fun, casual and convivial atmosphere. No cutlery or tableware is needed at this sizeable restaurant. Food is served, literally, on the tables lined with disposable plastic sheets. And you simply use your hands to dig in. The vibrant restaurant also boasts large tanks displaying a variety of live seafood.


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Kick off with the crab cakes brimming with chunks of fresh snow crab and coated with a crisp batter. Dip them into the creamy beurre blanc sauce and munch away. Other highly recommended items include the lobster roll (above) generously filled with plump crustacean meat, as well as the seafood gumbo, a small but punchy bowl of clams, mussels, prawns, carrots and rice stew. It’s spiked with a good dose of spiciness, so beware. 


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Gather a group of friends and dive into the combo bag filled with large Sri Lankan crabs, juicy prawns, mussels, potatoes, corn, carrots and sausages. You will get to choose from a variety of sauces to pair with the seafood. If you prefer the signature sauce, there are three levels of heat: mild, spicy or extra spicy. Alternative ones like the herb butter and creamy beurre blanc are milder but just as tasty.


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A generous wedge of apple crumble will end the meal perfectly. The nicely caramelised apple slices have a pleasant tartness that balances with the overall richness. The warm buttery crumble is served with a scoop honeycomb ice cream. 

Dancing Crab. #01-20/21 The Grandstand, 200 Turf Club Road, Tel: 6466 3303.


Digest dancing crab amy van tung lok seafood crab


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