PERCUMA 1 SET CRAB LOTUS BAO
Bernilai RM42.50
Jom ajak Abah atau Atuk untuk dapatkan PERCUMA 1 Set Crab Lotus Bao (3 keping) dengan perbelanjaan minimum RM300.
*1 Set Crab Lotus Bao terhad kepada 1 meja sahaja
*Tawaran Waktu Terhad
Whatsapp Us#MalaysianCrabDishes
Malaysia is a melting pot of diverse cultures and delicious food. And when it comes to crab & seafood, there’s just so many styles to be discovered! Ketam Viral brings an inclusive approach to the seafood dining experience, offering popular Malaysian flavours all under one roof
Salted Egg Crabs
Chilli Crabs
Ketam Kam Heong
Ketam Portuguese
Ketam Buttermilk
Ketam Berlado
Customer Reviews 🔥
Our Chef
Chef Rathnor has worn many hats throughout his two-decade journey in the world of culinary arts and F&B management, and firmly believes that transparency is the best policy.
He served the Kedah Chef Association as Assistant Chairmen for Pastry Council in 2017 and was promoted to Director of Media and Digital Promotion in 2019. In 2020, he was once again promoted as Director-Elect of Marcomm for Kedah Chef Association, receiving a Medal of Honour from the Kedah Chef Association in 2019 for his contribution to state culinary program and brands.
Today, Chef Rathnor and his team bring a world of experience to Ketam Viral, for a taste of Malaysian Seafood cuisine you won’t stop talking about.
Ketam “Bae”
If you find cracking crabs messy work, don’t fret. Our appointed Ketam Valet literally gets cracking as soon as your freshly-cooked crabs are served, making dining-in even more convenient & memorable!
Ketam “Bae”
If you find cracking crabs messy work, don’t fret. Our appointed Ketam Valet literally gets cracking as soon as your freshly-cooked crabs are served, making dining-in even more convenient & memorable!
“Unforgettable Memories Are Made At Ketam Viral”
Ketam Viral is the place to be for your special occasions! From a large gathering for family & friends or corporate luncheon & dinner to private events like birthdays, anniversaries or even exclusive weddings, we’ve got everything that will make those memories last a lifetime. On top of our mouthwatering crabs and local seafood dishes, multiple Instagrammable corners also await you – who knows, it may even go Viral! Choose your spot by the window with a view or opt for our private dining rooms, exclusive for those who want more privacy.
Contact us to make a reservation now.
Our
Viral Menu
Viral Menu
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Ketam Berlado
(Regular/M/XXL Size)*Market price
This super spicy crab dish is served dry and packed with a sweet & savoury punch.
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Chilli Crab
(Regular/M/XXL Size)*Market price
The in-famous Chilli Crab, served with freshly made steamed Mantou.
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Ketam Portuguese
(M/XXL Size)*Market Price
A Malaccan signature flavour, this dish gets its aroma from lime leaves, galagal, chilli, herbs and spices, which creates the sweet and sour taste. Ketam Portuguese is now served as one of our unique crab dishes.
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Ketam Kam Heong
(M/XXL Size)*Market Price
The golden Kam Heong crab dish is a delicious combination of dry shrimps and spices, blended with succulent crab. With each bite, you will rediscover the true meaning of ‘wok hei’.
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Ketam Buttermilk Lurpak
(Regular/M/XXL Size)*Market Price
Pure butter is used in making this perfectly buttery, milky and savoury dish. In collaboration with Lurpak butter, this dish is created especially for lovers of buttery flavours.
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Salted Egg Crabs
(M/XXL Size)*Market price
Salted Egg Crab is an all time favourite. A decadent and tasting like nothing else on earth. Our crabs are lightly dusted on tapioca flour, deep fried and doused in a generous portion of rich homemade salted egg yolk sauce. You would love when you see chunks of salted egg yolk sprinkled around the crabs!
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Kam Heong Mussels Pot
RM48.50
Prepared with a fine mix of curry spices, our kam heong sauce is a must try. Served with 300g of mussels.
Recommended -
Lobster Pechik Thermidor
RM195.50
2 halves of a lobster served with our version of thermidor sauce. Baked and torch to perfection.
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Oyster Thermidor Terasi (4pcs)
RM80.50
Japanese Oyster with baked cheese Thermidor, Garlic Toum and Thai Sriracha sauce
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Crab Lotus Bao
RM42.50
Bite into a whole crab meat patty, sandwiched between our deep fried mantou. Heavenly.
Recommended -
Grilled Smoked Duck With Mango Salsa
RM45.50
Grilled smoked duck breast, sliced and served with sweet mango salsa and figs.
Recommended -
Otak-Otak Isketambola
RM42.50
Crab meat and various spices crafted into Malaysian-style otak-otak.
Recommended -
Chef’s Rathnor Flower Tofu
RM32.50
Chef's version of flower tofu packed with prawns and everything savoury.
Recommended
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Siakap Laksa Siam
RM75.50
Chef's signature dish of whole siakap served in Siam style.
Recommended -
Bawal Kari Emas
RM75.50
Pomfret cooked in Penang style curry with thick gravy and served with okra.
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Sambal Udang Melaka
RM63
Sweet and spicy at its best, our chef's hometown recipe infused with Melaka’s version of sambal.
Recommended
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Lompat Tikam
RM12.50
A traditional Malaysian dessert from the East Coast consisting of sticky rice, pandan rice cakes and creamy coconut milk gravy. Served with sweet palm sugar drizzled on top.
Recommended -
Mantou Ice-Cream with Granola
RM13.50
Inspired by "roti ais krim", the deep-fried mantao is served with vanilla ice-cream, granola and maple syrup.
Recommended
Siakap Laksa Siam
(Award-Winning Dish)
Siakap Laksa Siam was born alongside the well-known Siamese Laksa. Our chef’s MAHA 2022 prize-winning spin on this Kelantanese favourite, sees seabass as it’s main protein, adding tuna and mint leaves to enhance its aroma, forming a perfect match with its torch ginger and turmeric based gravy.
Crab Lotus Bao
Crab Lotus Bao sees an inventive usage of crab meat by turning it into a patty, packed with asian seasoning and spices, coated in crumbs and then deep fried. Our Chef serves this patty in between a homemade Lotus-style mantao. Complementing it is a dressing of mango kerabu – made to mimic salsa and sandwiched in between the patty. Absolutely delicious!
Otak-Otak Ketam
Otak-Otak Ketam is our Chef’s version of a well known dish around South East Asia that blends seafood, starch and spices. Crab is blended with the Chef’s own spice mixes, and is then steamed, grilled and charred to perfection. Commonly, Otak-otak is served in leaves, however the natural crab aroma is elevated further when grilled and served in a crab shell. Combined with bamboo leaves, the taste and fragrance of this dish is savoured at it’s best.
Crab Lotus Bao
Crab Lotus Bao sees an inventive usage of crab meat by turning it into a patty, packed with asian seasoning and spices, coated in crumbs and then deep fried. Our Chef serves this patty in between a homemade Lotus-style mantao. Complementing it is a dressing of mango kerabu – made to mimic salsa and sandwiched in between the patty. Absolutely delicious!
Ketam Masak Iban
Ketam Masak Iban is a dish inspired by the Chef’s visit to the rural area of Sandakan in the early 2000’s. On the last day of the visit, the local Chief served us a good amount of chicken wings and other delicious dishes, yet one dish stood out. A crab dish cooked similarly to the Singaporean chilli crab, but drenched in soy garlic broth and full of wok hey and savoury taste.
Otak-Otak Ketam
Otak-Otak Ketam is our Chef’s version of a well known dish around South East Asia that blends seafood, starch and spices. Crab is blended with the Chef’s own spice mixes, and is then steamed, grilled and charred to perfection. Commonly, Otak-otak is served in leaves, however the natural crab aroma is elevated further when grilled and served in a crab shell. Combined with bamboo leaves, the taste and fragrance of this dish is savoured at it’s best.
Ketam Nipah Room
